Smothered Pork Chop and Scalloped Potato Casserole

As Anne Newgent, I empower you to fuel your active life with delicious, protein-rich meals that banish fatigue and build strength. Today, we’re diving into a culinary masterpiece: the Smothered Pork Chop and Scalloped Potato Casserole. Imagine succulent, pan-seared pork chops, fork-tender and bathed in a rich, savory gravy, nestled beneath creamy, perfectly cooked scalloped potatoes.

This dish isn’t just comfort food; it’s a strategic, high-efficiency meal designed to nourish your body, preserve muscle mass, and invigorate your day. Prepare for an unforgettable flavor experience that proves healthy eating can be both profoundly satisfying and incredibly straightforward.

Why You’ll Love This Smothered Pork Chop and Scalloped Potato Casserole Recipe

• Unbeatable Flavor & Texture: Enjoy perfectly seared pork chops submerged in a rich, savory gravy, crowned with tender, creamy scalloped potatoes. This Smothered Pork Chop and Scalloped Potato Casserole delivers a symphony of tastes and textures.
• Protein Powerhouse: Packed with high-quality protein from the pork, this casserole supports muscle preservation and sustained energy, ideal for busy professionals seeking vitality.
• Effortless Elegance: Despite its gourmet appeal, this dish comes together with surprising ease, allowing you to create a restaurant-quality meal without spending hours in the kitchen.
• Complete Meal Solution: A truly all-in-one wonder, this Smothered Pork Chop and Scalloped Potato Casserole provides your protein, healthy carbohydrates, and creamy goodness in a single, satisfying dish.

Ingredients You’ll Need

Crafting an exceptional Smothered Pork Chop and Scalloped Potato Casserole starts with selecting high-quality ingredients. Prioritize fresh, wholesome components to elevate both flavor and nutritional value.

• For the Pork Chops:
  • 4 bone-in or boneless pork chops (about 1-inch thick, 6-8 oz each)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
• For the Scalloped Potatoes:
  • 2 large russet potatoes (about 1.5-2 lbs), peeled and thinly sliced (1/8-inch thickness)
  • 1 tablespoon unsalted butter
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 cups whole milk (or 2% milk for a lighter option)
  • 1/2 cup chicken broth (low sodium)
  • 1/2 cup shredded Gruyère cheese (or sharp cheddar), divided
  • 1/4 teaspoon garlic powder
  • Pinch of nutmeg
  • Salt and white pepper, to taste
• For the Smothering Gravy:
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth (low sodium)
  • 1/4 cup heavy cream (or half-and-half)
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)

Substitutions & Variations

My mission is to empower you with flexible, high-protein meal strategies. This incredible Smothered Pork Chop and Scalloped Potato Casserole is wonderfully adaptable, allowing you to tailor it without compromising on nutrition or flavor. Elevate your plate, boost your vitality!

• Pork Chop Swaps: Use chicken breasts or thighs for a leaner protein. Adjust cooking times accordingly.
• Potato Alternatives: For a lower-carb option, try thinly sliced celeriac or a mix of half potatoes and half parsnips. Sweet potatoes add natural sweetness and nutrients.
• Dairy-Free Creaminess: Substitute milk and cream with unsweetened almond milk and full-fat coconut milk. Ensure your cheese substitute is plant-based.
• Vary the Veggies: Boost nutrient density by adding spinach, kale, or bell peppers to the gravy during the sautéing stage. They’ll wilt beautifully.
• Cheese Choices: Experiment with different cheeses! Sharp white cheddar or smoked Gouda can introduce new flavor profiles.

If you’re looking to diversify your protein sources, consider trying a casserole with chicken instead. Check out this delightful Chicken Cordon Bleu Casserole for a delicious alternative.

Equipment You’ll Need

• Large oven-safe skillet (cast iron works beautifully, 10-12 inch) or a Dutch oven
• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Oven mitts
• Meat thermometer (optional, but highly recommended for perfect pork)

Step-by-Step Instructions

Creating this satisfying Smothered Pork Chop and Scalloped Potato Casserole is a straightforward process when you follow these clear, active steps. Get ready to build a meal that fuels your strength!

1. Prepare the Potatoes: Preheat your oven to 375°F (190°C). Peel and thinly slice russet potatoes, about 1/8-inch thick. Set aside.
2. Make the Cheese Sauce: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and chicken broth until smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens. Remove from heat. Stir in half of the Gruyère cheese, garlic powder, nutmeg, salt, and white pepper. Adjust seasoning to taste.
3. Assemble Potato Layers: Arrange half of the sliced potatoes in an even layer at the bottom of your large oven-safe skillet or baking dish. Pour half of the cheese sauce over the potatoes, ensuring even coverage. Repeat with the remaining potatoes and sauce.
4. Sear the Pork Chops: Pat the pork chops dry. Season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a separate large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until beautifully golden brown. They will not be cooked through. Remove and set aside.
5. Sauté Aromatics for Gravy: In the same skillet used for the pork, add 1 tablespoon of olive oil. Add the thinly sliced onions and cook over medium heat for 5-7 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes until browned. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Build the Smothering Gravy: Pour in 1/2 cup of chicken broth to deglaze the skillet, scraping up any browned bits. Simmer for 2 minutes. Stir in the heavy cream and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper.
7. Combine & Bake: Carefully place the seared pork chops directly on top of the scalloped potatoes in your oven-safe skillet or baking dish. Pour the entire mushroom and onion gravy mixture over the pork chops and potatoes, ensuring the chops are well-coated for this delicious Smothered Pork Chop and Scalloped Potato Casserole.
8. Final Bake: Cover the skillet tightly with foil. Bake for 30 minutes. Remove the foil, sprinkle the remaining 1/4 cup of Gruyère cheese over the top, and continue to bake uncovered for another 15-20 minutes, or until the potatoes are fork-tender, the pork chops reach an internal temperature of 145°F (63°C), and the top is golden brown and bubbly. This completes your perfect Smothered Pork Chop and Scalloped Potato Casserole.
9. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows juices to redistribute. Garnish with fresh chopped parsley if desired. Enjoy your nourishing Smothered Pork Chop and Scalloped Potato Casserole!

Creating a meal that fuels your strength can be simple with the right steps. For a different but equally satisfying option, explore this Red Curry Thai Soup to complement your cooking repertoire.

Pro Tips for Success

As your guide to high-efficiency eating, I offer these strategic insights to ensure your Smothered Pork Chop and Scalloped Potato Casserole reaches its full potential, providing maximum flavor and nutritional impact for your active life.

• Uniform Potato Slicing: Use a mandoline or sharp knife for consistent 1/8-inch thick slices. This ensures even cooking, preventing both crunchy and mushy potatoes.
• Perfect Pork Sear: Always pat pork chops dry before searing. A strong, golden-brown sear locks in juices and builds flavor for the entire Smothered Pork Chop and Scalloped Potato Casserole.
• Don’t Rush the Roux: Cook the butter and flour for at least a minute to eliminate raw flour taste and create a smooth, flavorful cheese sauce foundation.
• Build Flavor in Layers: Deglaze the skillet thoroughly after searing pork and sautéing vegetables. Those browned bits (fond) are essential for a deep, rich smothering gravy.
• Monitor Internal Temperature: Use a meat thermometer for pork. Cook to 145°F (63°C) then rest. Overcooking leads to dry, tough chops, diminishing your Smothered Pork Chop and Scalloped Potato Casserole.

Storage & Reheating Tips

Maximize the efficiency and enjoyment of your Smothered Pork Chop and Scalloped Potato Casserole with proper storage and reheating. This ensures you have high-protein, delicious meals ready when you need them most, fueling your relentless drive.

• Storage: Allow the casserole to cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions for up to 2-3 months, tightly wrapped to prevent freezer burn.
• Reheating from Refrigerator: For individual servings, microwave on medium power until heated through. For larger portions, preheat oven to 325°F (160°C), cover with foil, and bake for 20-30 minutes. A splash of extra chicken broth or milk can restore moisture.
• Reheating from Freezer: Thaw overnight in the refrigerator. Then, reheat using the oven method. If reheating directly from frozen, cover tightly and bake at 350°F (175°C) for 45-60 minutes, uncovering for the last 10 minutes if you want a crisper top.

Proper storage can extend the enjoyment of your delicious casserole. Learn how to make a Low-Carb Chicken Casserole that is perfect for meal prep.

What to Serve With This Recipe

While your Smothered Pork Chop and Scalloped Potato Casserole is a complete and robust meal in itself, pairing it with strategic, nutrient-dense sides elevates the experience and ensures a balanced intake of micronutrients. Remember, every component on your plate should contribute to your strength and vitality.

• Steamed Green Beans with Garlic: A simple, crisp side that adds vibrant color and fresh crunch. Steaming preserves nutrients, and garlic complements the savory casserole beautifully.
• Quick Roasted Asparagus: Toss fresh asparagus with olive oil, salt, and pepper, then roast at high heat (400°F/200°C) for 8-10 minutes for tender-crisp results.
• Garden Fresh Side Salad: A simple mixed greens salad with a light vinaigrette offers refreshing contrast and essential fiber and vitamins.
• Sautéed Spinach or Kale: Wilted greens are an excellent way to boost vegetable intake. Sauté with garlic and a squeeze of lemon juice for a bright, healthy accompaniment to your Smothered Pork Chop and Scalloped Potato Casserole.

Frequently Asked Questions (FAQ)

A classic dish that combines tender pork chops with creamy potatoes, the Smothered Pork Chop and Scalloped Potato Casserole is a favorite comfort food for many. This meal is often celebrated for its rich flavors and hearty ingredients, making it a staple in various culinary traditions, as seen in casserole cuisine.

Final Thoughts

This Smothered Pork Chop and Scalloped Potato Casserole isn’t just a meal; it’s a testament to powerful, nourishing food that fuels your strong, active life. Embrace its rich flavors, high-protein content, and ease of preparation. Reclaim your vitality, one delicious, empowering bite at a time. You deserve meals that work as hard as you do.

Nutrition Information (per serving)

(Based on 4 servings, approximate values)

Anne Newgent

Smothered Pork Chop and Scalloped Potato Casserole

A Smothered Pork Chop and Scalloped Potato Casserole featuring succulent, pan-seared pork chops beneath creamy, perfectly cooked scalloped potatoes, ideal for nourishment and energy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 675

Ingredients Method Notes

Ingredients

  

• 4 bone-in or boneless pork chops (about 1-inch thick, 6-8 oz each)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 large russet potatoes (about 1.5-2 lbs), peeled and thinly sliced (1/8-inch thickness)
• 1 tablespoon unsalted butter
• 1/4 cup all-purpose flour (or gluten-free flour blend)
• 2 cups whole milk (or 2% milk for a lighter option)
• 1/2 cup chicken broth (low sodium)
• 1/2 cup shredded Gruyère cheese (or sharp cheddar), divided
• 1/4 teaspoon garlic powder
• Pinch of nutmeg
• Salt and white pepper, to taste
• 1 large yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup heavy cream (or half-and-half)
• 1 tablespoon fresh parsley, chopped (for garnish, optional)

Method

 

1. Preheat the oven to 375°F (190°C). Peel and thinly slice russet potatoes, about 1/8-inch thick.
2. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and chicken broth until smooth. Bring to a gentle simmer until the sauce thickens, then stir in half of the Gruyère cheese, garlic powder, nutmeg, salt, and white pepper.
3. Arrange half of the sliced potatoes in an even layer at the bottom of a large oven-safe skillet or baking dish. Pour half of the cheese sauce over the potatoes, ensuring even coverage. Repeat with the remaining potatoes and sauce.
4. Pat the pork chops dry and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a separate large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, add 1 tablespoon of olive oil, then add the thinly sliced onions and cook over medium heat for 5-7 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes until browned. Stir in the minced garlic and cook for 1 minute.
6. Pour in 1/2 cup of chicken broth to deglaze the skillet, scraping up any browned bits, and simmer for 2 minutes. Stir in the heavy cream and bring to a gentle simmer, tasting and adjusting seasoning.
7. Place the seared pork chops on top of the scalloped potatoes in the skillet or baking dish. Pour the mushroom and onion gravy mixture over the pork chops and potatoes.
8. Cover the skillet tightly with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining 1/4 cup of Gruyère cheese over the top, and bake uncovered for 15-20 more minutes, until the potatoes are fork-tender and the pork chops reach 145°F (63°C).
9. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

Ensure uniform potato slicing for even cooking. Pat pork chops dry before searing for the best texture. Bake the dish covered initially and uncover later for browning.

Anne Newgent

High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.

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