Pork Chops and Scalloped Potatoes is a classic comfort food dish that combines tender pork chops with creamy, cheesy potatoes. This hearty meal is not only satisfying but also simple to prepare. It’s a wonderful choice for family dinners or special occasions. With just a few ingredients and steps, you can create a delicious feast that everyone will love.
Why Make This Recipe
There are many reasons to make Pork Chops and Scalloped Potatoes. Firstly, it’s a complete meal in one dish, offering protein and carbohydrates that will keep you full and satisfied. Secondly, the combination of flavors from the pork and creamy potatoes creates a rich and comforting taste that warms the heart. Lastly, the recipe is straightforward, making it ideal for both novice cooks and experienced chefs. Whether it’s a weekday dinner or a weekend gathering, this dish is sure to impress.
How to Make Pork Chops and Scalloped Potatoes
Ingredients
- 6 pork chops, about three quarters to one inch thick
- 2 and one half pounds Russet or Yukon Gold potatoes, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
Directions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish.
- Season the pork chops with salt and pepper. Brown them in a skillet for 2 to 3 minutes per side, then set aside.
- In the same skillet, melt the butter and cook the sliced onion until slightly softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and chicken broth. Then, add garlic powder, 1/2 teaspoon salt, and black pepper. Cook until the mixture is slightly thickened.
- In the prepared baking dish, layer the thinly sliced potatoes and then pour the cream sauce over them.
- Cover tightly with foil and bake for 35 minutes.
- Arrange the browned pork chops over the potatoes. Cover and bake for another 25 to 35 minutes, until the potatoes are tender and the pork reaches 145 degrees F.
- Let rest for 10 minutes before serving.
How to Serve Pork Chops and Scalloped Potatoes
Serve the Pork Chops and Scalloped Potatoes hot from the oven. This dish pairs well with a side of steamed vegetables or a light salad. A sprinkle of fresh parsley on top can add a nice touch of color and flavor.
How to Store Pork Chops and Scalloped Potatoes
To store leftovers, allow the dish to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 2 months. Make sure to cover it well to prevent freezer burn.
Tips to Make Pork Chops and Scalloped Potatoes
- For extra flavor, you can add shredded cheese to the cream sauce or on top of the potatoes before baking.
- Use a mandoline slicer for even and thin potato slices, which will cook more evenly.
- Let the pork chops rest after cooking; this will keep them juicy and tender.
Variation
You can switch up the recipe by using different types of meat, like chicken thighs or beef. For a vegetarian option, replace the pork with sautéed mushrooms or a mixture of your favorite veggies.
FAQs
1. Can I use boneless pork chops?
Yes, you can use boneless pork chops if you prefer. They will cook faster, so watch the cooking time closely.
2. What type of potatoes are best for scalloped potatoes?
Russet or Yukon Gold potatoes work best for their creamy texture and ability to hold their shape while cooking.
3. Can I prepare this dish in advance?
Absolutely! You can assemble the dish a day ahead and keep it in the refrigerator. Just add a little more baking time if it’s cold from the fridge.
Pork Chops and Scalloped Potatoes is a delightful dish that brings warmth and comfort to any meal. Enjoy cooking and savoring every bite!
Pork Chops and Scalloped Potatoes
Ingredients
Method
- Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish.
- Season the pork chops with salt and pepper. Brown them in a skillet for 2 to 3 minutes per side, then set aside.
- In the same skillet, melt the butter and cook the sliced onion until slightly softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and chicken broth. Then, add garlic powder, 1/2 teaspoon salt, and black pepper. Cook until the mixture is slightly thickened.
- In the prepared baking dish, layer the thinly sliced potatoes and then pour the cream sauce over them.
- Cover tightly with foil and bake for 35 minutes.
- Arrange the browned pork chops over the potatoes. Cover and bake for another 25 to 35 minutes, until the potatoes are tender and the pork reaches 145 degrees F.
- Let rest for 10 minutes before serving.
