Smothered Pork Chop Scalloped Potato Casserole

Ingredients

4 bone-in pork chops – about 1 inch thick

Salt and black pepper – to taste

1 tablespoon vegetable oil – for searing

1 large onion, thinly sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

1½ cups milk – whole milk preferred for richness

1 cup chicken broth – low-sodium, if possible

2 pounds potatoes, thinly sliced (Yukon Gold or Russet work best)

1 cup shredded cheddar cheese – sharp or medium

1 teaspoon paprika – for color and mild smokiness

Fresh parsley, chopped – for garnish

Preheat the Oven

Preheat your oven to 350°F (175°C) so it’s ready for an even, consistent bake and perfectly tender results.

Season and Sear the Pork Chops

Generously season both sides of the pork chops with salt and pepper.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Sear the pork chops for 2–3 minutes per side until beautifully golden.

Remove from the pan and set aside.

Sauté the Onions and Garlic

Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Lower the heat to medium.

Add the sliced onions and minced garlic to the same skillet.

Sauté for 3–4 minutes, stirring often, until the onions turn soft and fragrant.

Prepare the Creamy Sauce

Sprinkle flour over the onion mixture and stir constantly to form a smooth paste (roux).

Gradually whisk in the milk and chicken broth, stirring until the sauce becomes thick and creamy.

This luscious sauce will bring everything together in the casserole.

Layer the First Half

Spread half of the sliced potatoes evenly in the bottom of a large baking dish, slightly overlapping each slice.

Pour half of the creamy sauce over them, ensuring all potatoes are coated.

Top with half of the shredded cheddar cheese for a rich, melty layer.

Repeat the Layers

Repeat the process with the remaining potatoes, sauce, and cheese.

Finish with a light sprinkle of paprika for color and subtle smokiness.

Add the Pork Chops

Place the seared pork chops on top of the layered potatoes, spacing them evenly across the dish.

Bake to Perfection

Cover the casserole with aluminum foil and bake for 1 hour so the potatoes soften and the flavors meld together.

Remove the foil and bake for another 15–20 minutes, or until the top is golden and the potatoes are fork-tender.

Rest and Serve

Allow the casserole to rest for 10 minutes before serving.

This helps the sauce thicken slightly and the flavors to settle.

Garnish with fresh parsley, and serve warm for a cozy, satisfying meal.