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Savory Smothered Pork Chops atop Creamy Scalloped Potatoes
Savory Smothered Pork Chops atop Creamy Scalloped Potatoes is the ultimate “Sunday supper” comfort dish: juicy pork chops simmered in onion gravy served over tender, layered potatoes baked in a creamy sauce. For safely cooked (but still juicy) chops, USDA guidance is to cook whole-cut pork (like chops) to 145°F and rest for 3 minutes.
Dish type
Dish type: Comfort-food dinner (pork chops with gravy + scalloped potato casserole).
Main ingredients: Pork chops, onions, broth, flour (for gravy), potatoes, milk/cream, butter, seasoning herbs like thyme or sage.
Cuisine: American, Southern-inspired comfort food.
Cooking method: Pan-sear chops, build onion gravy in the same pan, bake scalloped potatoes until tender, then serve chops and gravy over potatoes (or bake together casserole-style).
Why You’ll Love This Recipe
- It’s a full comfort-food plate: rich onion gravy, savory pork, and creamy potatoes all together.
- Searing first builds flavor, then the gravy uses those browned bits for a deeper taste.
- Scalloped potatoes turn silky and tender when baked covered, then finished uncovered to brown.
- Great for feeding a family because it’s hearty and stretches well.
Ingredients
Step-by-Step Instructions
Sear the pork chops. Heat oil in a skillet and brown chops on both sides to develop flavor. Tip: a good sear adds fond, which becomes the base of great gravy.
Start the creamy scalloped potato base. Layer sliced potatoes and onions in a baking dish. Tip: keep slices thin and even so they get tender on schedule.
Make the creamy sauce. Cook butter and flour together, then whisk in chicken broth (and season) to make a smooth sauce for the potatoes. Tip: whisk steadily to avoid lumps and get a silky finish.
Bake covered, then uncovered. Pour sauce over potatoes and chops (casserole-style), cover and bake about 1 hour, then uncover and bake about 30 minutes more until the pork and potatoes are tender. Tip: covering helps the potatoes steam-tenderize, uncovering finishes with browning.
Check doneness correctly. For whole pork chops, aim for 145°F internal temperature and allow a 3-minute rest for safety and juiciness. Tip: if you cook the chops longer than needed, they can dry out even in a casserole.
Serve “smothered” style. Spoon oniony pan gravy (or casserole sauce) over the chops and potatoes, and finish with a little paprika and parsley if you like. Tip: a garnish is small, but it makes the dish feel like a real comfort-food “plated” dinner.
Tips for Success
- Use a mandoline (carefully) or a sharp knife to slice potatoes thinly and evenly.
- Bake covered first, then uncovered, to get tender potatoes plus a golden top.
- Use a thermometer and pull pork at 145°F with a rest for the best balance of safety and tenderness.
Variations & Substitutions
- Onion-gravy skillet version: make classic smothered pork chops with onion gravy, then serve over separately baked scalloped potatoes.
- One-pan casserole style: bake pork chops and scalloped potatoes together as a single dish for easier cleanup.
- Creamy gravy twist: some smothered pork chop gravies add cream for extra richness.
What to Serve With It
- A simple green veggie (green beans or sautéed greens) to balance the richness.
- A crisp side salad with tangy dressing to cut through the creamy potatoes.
Storage & Reheating
Refrigerate leftovers in an airtight container and reheat gently until hot, adding a splash of broth or milk if the sauce has thickened too much. Creamy potato casseroles reheat best covered so they don’t dry out, then uncovered briefly to refresh the top.
Nutrition Facts
Nutrition depends heavily on chop size, butter/flour amounts, and whether you add cream or cheese, since scalloped potatoes are a rich, creamy side by nature. If you tell me the exact pork chop weight and whether you’re using milk vs cream, I can estimate calories and macros more precisely.
Common Mistakes to Avoid
- Slicing potatoes too thick, which can leave them firm when the pork is already done.
- Overcooking the chops past the recommended safe temp, which can lead to dryness.
- Skipping the covered bake phase, which is what helps the potatoes get tender.
FAQ
Can I bake pork chops and scalloped potatoes together?
Yes, casserole-style recipes bake the pork chops and scalloped potatoes in the same dish, typically covered first and then uncovered to finish.
What’s the safe internal temperature for pork chops?
USDA guidance is 145°F for whole pork chops with a 3-minute rest.
How long does the casserole bake?
One method bakes about 1 hour covered, then about 30 minutes uncovered, until tender.
How do I keep pork chops from drying out?
Sear for flavor, then avoid overcooking by checking temperature and pulling around 145°F with a rest.
Conclusion
If you’re craving a truly cozy, hearty dinner, Savory Smothered Pork Chops atop Creamy Scalloped Potatoes delivers that rich onion-gravy comfort with tender, creamy layers underneath. If you tell me whether your pork chops are bone-in or boneless (and their thickness), I can dial in the exact bake time so everything finishes perfectly together.
Savory Smothered Pork Chops atop Creamy Scalloped Potatoes: A Comforting Family Casserole!
A comforting family casserole featuring tender pork chops smothered in a savory sauce layered on top of creamy scalloped potatoes. This dish promises a symphony of flavors and textures that will delight your taste buds.
Ingredients
- 6 pork chops (bone-in for added flavor)
- 6 thinly sliced potatoes
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tablespoons butter
- Seasonings (salt, pepper, herbs, etc.)
Directions
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Start by searing the pork chops in a hot skillet until golden brown on both sides. Remove and set aside.
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In the same skillet, sauté the onions and garlic until soft. Add flour to create a roux, then slowly pour in the chicken broth, stirring constantly.
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Pour in the heavy cream and seasonings, stirring until the sauce thickens. Return the pork chops to the skillet, coating them in the sauce.
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In a greased baking dish, layer the thinly sliced potatoes, alternating with the pork chops and sauce until all ingredients are used up. Cover with foil and bake until potatoes are tender.
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Remove the foil and bake for an additional 15 minutes to brown and crisp the top. Serve hot.
