The moment I saw this recipe, I knew what I was fixing for dinner! Tastes even better the next day!

– 4 bone-in pork chops, about 1-inch thick
– Salt and pepper to taste
– 1 tablespoon vegetable oil
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 1 1/2 cups milk
– 1 cup chicken broth
– 2 pounds potatoes, thinly sliced
– 1 cup shredded cheddar cheese
– 1 teaspoon paprika
– Fresh parsley, chopped (for garnish)
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Season the pork chops on both sides with salt and pepper.
3. In a large skillet over medium-high heat, heat the vegetable oil and brown the pork chops on both sides. Remove from the pan and set aside.
4. In the same skillet, reduce the heat to medium and add the sliced onions and garlic. Cook until the onions are translucent.
5. Sprinkle the flour over the onions and garlic, stirring constantly for a minute to create a roux.
6. Gradually pour in the milk and chicken broth, stirring continuously until the sauce thickens.
7. Remove the skillet from the heat and set aside.
8. In a large casserole dish, layer half of the sliced potatoes, overlapping slightly.
9. Pour half of the onion and milk sauce mixture over the potatoes, and then sprinkle with half of the shredded cheese.
10. Repeat another layer with the remaining potatoes, sauce, and cheese. Sprinkle the top with paprika for added color and flavor.
11. Place the browned pork chops on top of the potato layers.
12. Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.
13. After 1 hour, remove the foil and bake for an additional 15-20 minutes or until the pork chops are fully cooked and the potatoes are tender.
14. Let the casserole stand for 10 minutes before serving.
15. Garnish with fresh chopped parsley before serving to add a touch of color and freshness.

Enjoy your Smothered Pork Chop Scalloped Potato Casserole with your choice of sides, as suggested above, for a complete and satisfying meal.

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