Pork Chops and Scalloped Potatoes Casserole

Indulge your taste buds in the divine harmony of flavors with a remarkable creation: Pork Chop Delight accompanied by a delectable Potato Au Gratin Casserole. This culinary masterpiece effortlessly combines all the essential components of a satisfying main course, baked to perfection in the form of a comforting casserole.

Prepare yourself for a sensory journey as succulent pork chops take center stage, tantalizing your palate with their juicy tenderness and rich, savory essence. Nestled among velvety layers of thinly sliced, butter-infused scalloped potatoes, each bite unveils a symphony of flavors that will leave you craving for more.

Recipe Notes:

If you’re not sure if your pork chops are done, consider using a digital thermometer like this Instant Read Thermometer to check that the internal temperature is 145-150F.
It’s good practice to let the meat rest for 5-10 minutes before serving, as this helps the pork juices settle into the meat instead of ending up on the plate.
Cast iron skillets are always best for frying meat, like these boneless pork chops, as they tend to retain heat and distribute it evenly, giving you golden brown chops. If you don’t have one, you can use a nonstick or stainless steel skillet.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potato is a delicious option in place of the regular starchy potato, though it can cook at a slightly different rate, so keep that in mind.

Which are better, bone-in or boneless pork chops?

Both would work! Bone-in pork chops retain their juicy tenderness much more easily due to the natural insulation created by the bone. Boneless pork chops are quicker to cook, but can dry out as a result, so more care is required, especially when using thin boneless pork chops.

In this recipe, I only brown the sides of the pork chops without cooking them, as they are then cooked further in the oven, covered with aluminum foil to prevent them from drying out.

Do I need to flip my pork chips while they are baking?

No, you don’t. However, I recommend following my recipe directions to remove the foil covering during the last 5 to 10 minutes of cooking; this will add a slightly crispy edge to the pork chops without the risk of drying them out.

You also have the option of adding small dollops of butter on top of the pork chops in the last few minutes of cooking, which will immediately add extra moisture and flavor!

Pork Chops and Potato Gratin Casserole

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
Place the potatoes in the prepared baking dish.
In a medium saucepan, melt the butter. Add the flour and seasonings to the melted butter and beat until bubbly. Slowly add the chicken broth, beating until just combined. Bring the sauce to a boil, stirring frequently. Reduce heat and continue cooking for an additional 1 to 2 minutes or until sauce has thickened.
Pour the sauce over the potatoes.
Meanwhile, in a large skillet over medium-high heat, pour in the oil. Season the pork chops with salt and black pepper. When the oil is hot, add the pork chops, browning them on both sides but not cooking them all the way through.
Transfer the seared pork chops to the saucepan, placing them on top of the potatoes.
Cover pan tightly with aluminum foil and bake for 1 hour. Remove foil and check that potatoes are tender. Continue cooking, uncovered, for 10 to 15 minutes or until potatoes are tender.
If desired, drizzle a little butter over the pork chops and allow to melt. Garnish the casserole with parsley and paprika, if desired.

Pork Chops and Potato Gratin Casserole

This Pork Chops and Potato Au Gratin Casserole recipe has juicy, flavorful pork nestled between soft, buttery scalloped potatoes.

Preparation time: fifteen minutes
Time to cook: 1 hour fifteen minutes
Total time: 1 hour 30 minutes
It serves:6

Ingredients

6 cups thinly sliced potatoes about 4 pounds
3 tablespoons butter plus additional for garnish (if desired)
3 tablespoons flour
1 teaspoon onion powder
salt and black pepper prove
1 ¾ cups chicken soup
2 tablespoons olive oil
6 to 8 boneless pork loin chops
Chopped parsley and ground paprika to decorate

Instructions

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
Place the potatoes in the prepared baking dish.
In a medium saucepan, melt the butter. Add the flour and seasonings to the melted butter and beat until bubbly. Slowly add the chicken broth, beating until just combined. Bring the sauce to a boil, stirring frequently. Reduce heat and continue cooking for an additional 1 to 2 minutes or until sauce has thickened.
Pour the sauce over the potatoes.
Meanwhile, in a large skillet over medium-high heat, pour in the oil. Season the pork chops with salt and black pepper. When the oil is hot, add the pork chops, browning them on both sides but not cooking them all the way through.
Transfer the seared pork chops to the saucepan, placing them on top of the potatoes.
Cover pan tightly with aluminum foil and bake for 1 hour. Remove foil and check that potatoes are tender. Continue cooking, uncovered, for 10 to 15 minutes or until potatoes are tender.
If desired, drizzle a little butter over the pork chops and allow to melt. Garnish the casserole with parsley and paprika, if desired.