Growing up, my family always looked forward to Sunday dinners. It was a time when we’d gather around the table, catch up on each other’s lives, and enjoy a comforting meal together. One of my mom’s go-to recipes was Pork Chops with Scalloped Potatoes. The aroma of tender pork chops and creamy, cheesy potatoes would fill the house, making our mouths water in anticipation. Now, whenever I make this dish for my own family, I’m reminded of those cherished moments and the love that went into every bite.
What is Pork Chops with Scalloped Potatoes?
Imagine succulent pork chops resting on a bed of thinly sliced potatoes, smothered in a rich, cheesy sauce. As the dish bakes, the potatoes absorb the flavors of the onions and cheese, becoming melt-in-your-mouth tender. The pork chops cook to perfection, remaining juicy and flavorful. It’s a harmonious blend of textures and tastes that will have your taste buds singing with joy.
Why You Will Love This Pork Chops with Scalloped Potatoes Recipe:
Not only is this dish incredibly delicious, but it’s also a breeze to make. With just a few simple ingredients and minimal prep work, you can have a satisfying meal on the table in no time. Plus, it’s a great way to stretch your budget, especially if you can find a good deal on pork loins. But the best part? This recipe is sure to become a family favorite, requested time and time again.
Ingredients in Pork Chops with Scalloped Potatoes:
5 potatoes (white or Yukon Gold)
5 pork chops
1 onion, sliced or diced
1 cup whole milk
3 cups Cheddar Cheese, shredded
3 tbsp unsalted butter
Salt and pepper to taste
Optional: chives or green onions, a sprinkle of seasoning salt, and a pinch of garlic salt for extra flavor
Variations:
One of the great things about this recipe is its versatility. Here are a few ideas to mix things up:
Try using different types of cheese, like Gruyère or Monterey Jack, for a unique flavor profile.
Add some sliced mushrooms or bell peppers to the potato mixture for extra veggies.
Sprinkle breadcrumbs or crushed crackers over the top for a crispy finish.
If you like a saucier casserole, increase the amount of milk or cream.
Step-by-Step Instructions:
Preheat your oven to 350°F and grease a baking dish.
Peel and thinly slice the potatoes, about ¼-inch thick. Slice or dice the onion.
Shred the Cheddar cheese, preferably from a block for the best texture.
In a large bowl, mix the potatoes, onions, cheese, milk, and seasonings until well combined.
Transfer the mixture to the prepared baking dish and dot with butter.
Arrange the pork chops on top of the potato mixture.
Bake for 50-55 minutes, flipping the pork chops halfway through.
Check that the pork is cooked through and the potatoes are tender. If needed, bake for an additional 10-15 minutes, covering with foil to prevent the pork from drying out.
Tips for Success:
Use a mandoline or sharp knife to ensure even potato slices.
Grate the cheese yourself for a smoother, creamier texture.
Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly.
Adjust the seasoning to your taste, adding more salt, pepper, or herbs as desired.
Frequently Asked Questions:
Can I use a different cut of pork?
Pork chops work best, but you could use a pork loin and slice it after cooking.
Can I substitute heavy cream for the milk?
Yes, heavy cream will make the dish even richer and creamier.
What type of potatoes should I use?
Yukon Gold or white potatoes hold up well in this casserole, but feel free to use your favorite variety.
Make-Ahead and Storage Guidance:
To make this dish ahead of time, assemble the casserole as directed but don’t bake it. Cover tightly with foil and refrigerate for up to 24 hours. When ready to serve, remove the foil and bake, adding an extra 10-15 minutes to the cooking time.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until heated through.
Serving Suggestions:
This hearty casserole is a complete meal on its own, but you can round it out with a simple green salad or steamed veggies. Crusty bread is also great for soaking up any extra sauce
