Oh my goodness, let me tell you about one of my all-time favorite comfort foods: Smothered Pork Chop and Scalloped Potato Casserole! This dish feels like a warm hug on a chilly evening, and it instantly transports me back to family dinners at my grandma’s house. Picture this: the aroma of savory pork mingling with creamy, cheesy potatoes wafting through the kitchen, making it nearly impossible to wait for dinner. It’s the kind of meal that brings everyone together around the table, sharing stories and laughter while savoring every bite.
What makes this recipe truly special is the combination of juicy pork chops nestled in a bed of rich, velvety scalloped potatoes. Honestly, who can resist that? Plus, it’s pretty versatile. You could whip this up for a casual weeknight meal or even impress guests at a dinner party. But enough of my rambling; let’s dive right into how to make this comforting delight!
What’s in Smothered Pork Chop and Scalloped Potato Casserole?
Pork Chops: These are the stars of our show! Whether you choose bone-in or boneless, they’re juicy and flavorful. I usually opt for bone-in as they tend to be more tender.
Salt and Pepper: Simple staples that need no introduction! They’re essential for enhancing the flavors of our dish.
Olive Oil: This is our trusty cooking companion. I love using extra virgin olive oil for its richness, but any good-quality olive oil will work just fine.
Onion: The thinly sliced onion adds a wonderful sweetness to the dish. It caramelizes while cooking and complements the pork beautifully.
Garlic: Ah, garlic—the magical ingredient that elevates everything! Freshly minced guarantees a burst of flavor that you won’t want to miss.
Russet Potatoes: The backbone of our scalloped potato mixture. Their starchy goodness creates that creamy, dreamy texture I can never get enough of.
Heavy Cream: Talk about richness! This is what makes the potatoes luxuriously creamy. If you’re looking to lighten up the dish, you could switch to half-and-half, but where’s the fun in that?
Cheddar Cheese: Optional, but why would you skip it? It adds a cheesy layer that makes everything even more delicious.
Dried Thyme: This herb lends a lovely earthiness to the dish. If you have fresh thyme on hand, that works beautifully too!
Paprika: Just a hint of smokiness brings the whole casserole together.
Fresh Parsley: This is our pretty garnish! It adds a pop of color and a fresh finish to the dish.
Is Smothered Pork Chop and Scalloped Potato Casserole Good for You?
Now, let’s be real—this casserole is a hearty meal! While it’s comfort food at its finest, there are some health aspects to consider.
Pork Chops: Packed with protein, they’re sure to keep you feeling satiated. Just remember to enjoy them in moderation.
Potatoes: They offer a good source of vitamins and minerals, but if you’re watching your carb intake, you might want to scale back a bit or swap in some veggies for part of the potatoes—think cauliflower or zucchini.
Heavy Cream: While it provides that indulgent creaminess, it’s higher in calories and fat, so moderation is key. You can always experiment with lower-fat alternatives if you’re aiming for a lighter dish.
Overall, indulging in this deliciousness every now and then is totally okay—even encouraged! Life’s too short not to savor some comfort food, right?
Ingredients
– 4 pork chops (bone-in or boneless)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 4 large russet potatoes, peeled and thinly sliced
– 2 cups heavy cream
– 1 cup shredded cheddar cheese (optional)
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Fresh parsley, chopped (for garnish)
*Serves 4-6*
How to Make Smothered Pork Chop and Scalloped Potato Casserole?
1. First things first, crank up your oven to 350°F (175°C) and let it preheat while you gather your ingredients.
2. Season those pork chops with salt and pepper on both sides. Let’s give them some love!
3. Heat up the olive oil in a large skillet over medium-high heat. Once it’s hot and ready, sear the pork chops for about 4-5 minutes on each side until they turn a glorious golden brown. After they’re browned, set them aside for now.
4. In the same skillet, toss in the sliced onions and cook until they turn translucent—about 3-4 minutes should do the trick. Then add in the minced garlic and let it cook for another minute, just until it gets fragrant. My kitchen is always filled with goodness at this point!
5. Grab a big mixing bowl and combine those sliced potatoes with the heavy cream, thyme, paprika, and half of the shredded cheese, if you’re feeling cheesy! Mix everything together well and don’t forget to season with a little salt and pepper.
6. Now, take a greased baking dish and layer half of that delicious potato mixture on the bottom. Lay the seared pork chops on top, and then finish off with the rest of the potato mixture over them.
7. Cover the dish with aluminum foil and pop it in the oven for 45 minutes. The anticipation is killing me!
8. After 45 minutes, remove the foil, sprinkle on the remaining cheese if you desire, and let it bake for an additional 20 minutes until the potatoes are nice and tender, and the top is golden brown. You’ll know it’s ready when it’s bubbling and smells heavenly!
9. Once it’s done, let it rest for about 10 minutes before garnishing with fresh parsley. Trust me, this little step makes a big difference in presentation!
Serving Suggestions and Storing Instructions
This irresistible casserole is fantastic on its own, but if you want to add a little something extra, consider serving it with a crisp green salad or some roasted veggies for balance.
If you have leftovers (which you probably won’t, but just in case!), store them in an airtight container in the fridge for up to three days. Reheat in the oven for the best results; it’ll taste just as good as the first day!
I really hope you give this Smothered Pork Chop and Scalloped Potato Casserole a try. I promise it will become a beloved recipe in your home, just like it is in mine. When you do make it, I’d love to hear how it turns out! Happy cooking, my friend!
