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Smothered Pork Chop and Scalloped Potato Casserole
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.