If you’re like me, sometimes you just need that hug-in-a-bowl kind of dinner, right? Forget fancy plating; we’re talking real, soul-soothing comfort food here. That’s exactly what this Smothered Pork Chop And Scalloped Potato Casserole is! It’s my absolute go-to when the weather gets chilly or when the week has just been *too much*. The beauty of this recipe—and why I make it constantly—is that it takes two legends—juicy, tender pork chops and that impossibly creamy scalloped potato casserole everyone loves—and combines them into one glorious, bubbling dish. Seriously, clean-up is a dream because it’s all happening in one pan. It just tastes like home, every single time.
Why This Smothered Pork Chop And Scalloped Potato Casserole Works So Well
I’ve tried making pork chops and scalloped potatoes separately, and honestly, it’s just too much work for a weeknight! This combined Smothered Pork Chop And Scalloped Potato Casserole is pure genius because it cuts down on dishes and ramps up the flavor payoff. Trust me, once you try this, you won’t go back to making them separately. It’s just so satisfying to pull that bubbling dish out of the oven. If you love great pork and potato combos, check out my recipe for sizzling garlic butter pork chops and creamy potato bake too!
- It’s truly a one-dish wonder! Fewer dishes mean more time actually enjoying dinner, which is always a win in my book.
- The pork chops stay incredibly moist because they’re essentially poaching in that creamy soup sauce while they bake. No dry pork here!
- The potatoes soak up all those savory juices from the pork and the thyme. It’s decadent without feeling heavy. I think that little bit of searing we do upfront makes all the difference.
The Perfect Pairing: Pork Chops and Creamy Potatoes
That initial sear is non-negotiable, believe it or not! Just a quick minute or two on each side creates this beautiful golden crust on the pork. When we nestle those seared chops under the potatoes and drown everything in the mushroom soup mixture, that crust locks all the savory pork flavor right inside. Then they bake slowly, tenderizing perfectly in the creamy sauce.
Gathering Ingredients for Your Smothered Pork Chop And Scalloped Potato Casserole
Okay, so this is the fun part where we gather our supplies! The beauty of this Smothered Pork Chop And Scalloped Potato Casserole is that it uses ingredients you probably already have lurking in your pantry and fridge. When you shop, just make sure you grab those bone-in pork chops—they add so much flavor! The absolute most important thing, and I mean most important, is slicing those potatoes paper-thin. If they are too thick, they won’t get tender when everything bakes together in the sauce. If you’re looking for a homemade version of one of our shortcut ingredients, grab my recipe for cream of mushroom soup mix, though the canned stuff works great here!
- Four bone-in pork chops, about an inch thick. These are the stars!
- One tablespoon of good quality olive oil for that crucial first sear.
- One large onion, sliced super thin—we want soft, melting onions, not crunchy chunks.
- One can (10.5 ounces) of condensed cream of mushroom soup. Yes, the classic!
- One cup of regular milk—whole milk is best for richness, but whatever you have works.
- One teaspoon of dried thyme. This pairs perfectly with the mushroom notes.
- Salt and pepper for seasoning the chops and the sauce.
- Four cups of potatoes, peeled and sliced thinly. I prefer Russets because they get so creamy.
- One cup of shredded cheddar cheese for that glorious browned top at the end.
Step-by-Step Guide to Making the Smothered Pork Chop And Scalloped Potato Casserole
Alright, grab your apron because this is where the magic happens! I know it looks like a lot of steps, but honestly, once you get your potatoes sliced, it moves really fast. We want to treat those pork chops nicely right from the start so they end up tender as butter later. If you’re using bone-in chops like I recommend, they do need a little extra time to get soft, hence the long baking time we’re about to give them. For more tips on quick sheet pan meals that pair meat and potatoes, you should check this out: sheet pan pork chops and potatoes.
Preparing the Pork and Oven Setup
First things first, get that oven fired up to 375 degrees Fahrenheit, and don’t forget to grease your 9×13 baking dish! We’re going to season those pork chops really well with salt and pepper right away. Heat your olive oil in a big skillet over medium-high heat—you want it hot enough to sizzle right away. We’re only searing them for about two to three minutes per side, just until they get that beautiful golden brown color. This step is what gives the whole Smothered Pork Chop And Scalloped Potato Casserole its deep flavor foundation. Take them out and set them aside on a plate; they don’t need to be cooked through yet!
Creating the Creamy Smothering Sauce
While the pan is still warm from searing those chops—don’t dump out any of that good brown stuff!—toss in your thinly sliced onion. We’re just sweating those down until they get soft and sweet, which usually takes about five minutes. Now, for the sauce: grab a separate bowl. Whisk together the cream of mushroom soup, the milk, your thyme, and the rest of your salt and pepper. Whisk it like you mean it until it’s totally smooth, you don’t want any little dry clumps of soup mix hiding in there! That creaminess is what makes these potatoes truly ‘scalloped.’
Assembling and Baking the Smothered Pork Chop And Scalloped Potato Casserole
Time for layering! Spread half of those thin potato slices evenly across the bottom of your prepared dish. Now, gently place your seared pork chops right on top of that first layer. Cover the chops completely with the remaining potatoes. Pour that beautiful soup mixture slowly and evenly all over the top layer of potatoes and pork. Now, this is crucial: cover that dish tightly with aluminum foil. Pop it in the oven for a full hour. After that hour, I always pull it out and sneak a fork into a potato slice near the edge. If it’s soft, we move on! If not, give it 10 more minutes, foil still on. Once the potatoes are tender, remove the foil, sprinkle on that cheddar cheese, and bake it uncovered for 15 to 20 minutes more until the cheese is bubbly and golden brown at the edges. Don’t forget to let it sit for five minutes after it comes out—that helps everything settle before you serve!
Tips for the Best Smothered Pork Chop And Scalloped Potato Casserole Results
I’ve made this Smothered Pork Chop And Scalloped Potato Casserole so many times, and I’ve learned a couple of little tricks that make sure it comes out perfect every single time. The biggest pitfall, hands down, is unevenly cut potatoes! If some slices are thick and others are paper-thin, the thin ones will turn to mush while the thick ones are still hard when you go to serve dinner. Seriously, grab a mandoline if you have one—it’s a lifesaver here. You want them uniform, about 1/8th of an inch thick for the best texture.
Also, remember that 1-hour mark covered? That’s crucial for steaming the potatoes to tenderness. Don’t just take it out because the timer went off! You *must* poke a slice near the center with a fork or a knife tip. If it slides in with zero resistance, you’re golden. If you feel any drag, give it 10 more minutes, covered. If you skip that check, you risk pulling undercooked potatoes out with that gorgeous pork chop supreme on top.
Smothered Pork Chop And Scalloped Potato Casserole Variations
Now, while I think the original recipe for the Smothered Pork Chop And Scalloped Potato Casserole is pretty much flawless for comfort food night, sometimes you just need to switch things up a bit, right? Don’t worry, this dish is super flexible! If you’re tired of cheddar, try sharp Gruyère cheese on top; it melts beautifully and adds a wonderful nutty flavor. It’s a richer choice, but totally worth it.
Also, feel free to play with the herbs a little bit! While I stick to thyme because it just sings with mushroom and potato, a tiny pinch of dried sage mixed into the soup base adds a wonderful autumnal, savory depth. You could toss in some finely chopped fresh parsley right before serving for a splash of color, too. Keeping it simple means you don’t complicate the cooking process, but these little tweaks keep those leftovers exciting!
Serving Suggestions for Your Smothered Pork Chop And Scalloped Potato Casserole
When you pull this Smothered Pork Chop And Scalloped Potato Casserole out of the oven, it is rich, creamy, and totally decadent. You know how I always say you need balance on your plate? Well, that means we need something bright and maybe a little crunchy to cut through all that wonderful cheesy goodness. We definitely don’t need another heavy side dish next to this one, or we’d all need a nap right after dinner!
My goal is always simplicity when pairing sides because this main dish is already the star. Fresh, crisp green vegetables keep the meal feeling balanced. I often whip up a quick batch of steamed broccoli, but my absolute favorite pairing is seasoned green beans. I have this great recipe for best green beans recipe where they are blistered and tossed with just a little lemon zest and garlic—it’s perfect for balancing the creaminess.
If you’re looking for something cool against the hot casserole, a simple side salad dressed with a light vinaigrette works wonders. Skip the heavy ranch and go for something tart, like a lemon-dijon dressing. It cleanses the palate beautifully after a bite of that cheesy, savory pork. Honestly, whether it’s crisp greens or bright green beans, just make sure it’s fast because you’re going to want to dive straight into that casserole!
Storing and Reheating Your Smothered Pork Chop And Scalloped Potato Casserole
Nobody wants to waste leftovers from a masterpiece like this Smothered Pork Chop And Scalloped Potato Casserole! Store any leftovers in an airtight container in the fridge. It keeps really well for about three to four days, which is perfect for a quick lunch later in the week. Just make sure the pork chops are completely covered by the potato mixture when you seal the container so they don’t dry out too fast.
When it comes time to reheat, the microwave can sometimes make potatoes a little rubbery, so I always try to use the oven if I have time. Cover the portion loosely with foil and heat it at 350 degrees until it’s warm all the way through. If it seems dry, add just a tiny splash of milk or broth over the potatoes before you cover it with foil. That little bit of steam keeps the pork chops happy and tender!
Frequently Asked Questions About This Smothered Pork Chop And Scalloped Potato Casserole
Can I skip searing the pork chops since they bake for so long?
Oh, please don’t skip that searing step! I know it adds an extra skillet to wash, but it’s worth every second. Searing the pork chops right before assembly really locks in surface flavor and gives you a little texture before they get totally smothered. If you skip it, they might taste a little bland, even in that gorgeous soup sauce. You want that little bit of Maillard reaction flavor in your scalloped potatoes recipe base!
What kind of potatoes are the absolute best to use here?
I’m loyal to Russets or Yukon Golds for this Smothered Pork Chop And Scalloped Potato Casserole. Russets get wonderfully creamy and slightly starchy, which helps thicken the sauce around them naturally as they bake. Yukon Golds are a bit creamier right out of the gate if that’s what you prefer. The absolute non-negotiable part, though? Slice them thin! You need uniform thin slices, about 1/8th of an inch, so they all cook evenly in that liquid bath.
Can I make this Smothered Pork Chop And Scalloped Potato Casserole ahead of time?
Yes, you absolutely can prep this ahead, and it makes for a super easy weeknight dinner! I usually assemble the entire casserole—potatoes layered, chops nestled in, and the soup mixture poured over everything—but I leave the cheese off. Cover it tightly with foil and pop it into the fridge for up to 24 hours. When you bake it, you just need to add about 15 to 20 minutes to that initial covered baking time since it’s starting cold. Remember to add the cheese only for the final uncovered bake!
My pork chops are thick; how do I adjust the cooking time?
That’s a great question! If your pork chops are really thick—say, over 1.5 inches—they might need a little longer than the 60 minutes covered. After that first hour, check your potatoes first, but then gently poke the thickest part of the chop with a fork. If the meat feels soft and tender, you’re good to remove the foil and add the cheese. If it still feels tight and resistant, just cover it back up and give it another 15 minutes before checking the potatoes again. Slow and low is the name of the game for tender smothered pork!
Estimated Nutritional Snapshot
Now, I know we aren’t making this Smothered Pork Chop And Scalloped Potato Casserole for its low-calorie count; it’s comfort food, pure and simple! But I always like to give you an idea of what you’re digging into when you serve up this delicious meal. Since we are combining tender pork chops with creamy potatoes and that cheesy topping, it’s definitely a satisfying plate!
Here’s a rough breakdown for one generous serving based on the ingredients listed. Just remember, these numbers are estimates, and they can change depending on the exact brand of soup or the leanness of your pork chops. I always say, if you worry too much about the numbers, you miss out on the joy of eating something truly delicious!
- Serving Size: 1 serving
- Calories: 550
- Fat: 28g (Don’t forget some of that is good fat from the cheese!)
- Saturated Fat: 11g
- Carbohydrates: 45g
- Protein: 35g
- Sugar: 6g
- Sodium: 750mg (This is why I always recommend watching your salt during the initial seasoning!)
- Fiber: 4g
This is a hearty dinner that gives you a great mix of protein and carbs to keep you full until morning. Enjoy every bite!
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Smothered Pork Chop and Scalloped Potato Casserole
- Total Time: 1 hour 40 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A comforting dish featuring tender pork chops baked with creamy scalloped potatoes.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups thinly sliced potatoes (Russet or Yukon Gold)
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Season the pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until lightly browned. Remove chops and set aside.
- In the same skillet, cook the sliced onion until soft, about 5 minutes.
- In a bowl, whisk together the cream of mushroom soup, milk, thyme, salt, and pepper until smooth.
- Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Place the seared pork chops over the potatoes. Top the pork chops with the remaining potatoes.
- Pour the soup mixture evenly over the potatoes and pork chops.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
- Remove the foil. Sprinkle the shredded cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- For quicker cooking, use boneless, thinner pork chops, but adjust the initial searing time.
- You can substitute cream of chicken soup for cream of mushroom soup if preferred.
- Prep Time: 20 min
- Cook Time: 1 hour 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 750
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 105
Keywords: smothered pork chop, scalloped potato casserole, baked pork chops, potato and pork bake, comfort food