Scalloped Potatoes and Pork Chops

Pork chop on top of a bed of scalloped potatoes.

Scalloped Potatoes and Pork Chops

These creamy scalloped potatoes and pork chops bake together into a hearty, family-friendly dinner that’s perfect for weeknights or Sunday supper. Layers of tender potatoes, savory onions, melty cheddar, and juicy pork chops make this a cozy meal everyone will love.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 45

Total Time 2 5

Servings Servings

Calories 611kcal

Equipment

9x13 baking dish
Mandolin slicer (optional)
sharp knife
medium skillet
Foil
Let it rest before serving for the best texture.
Sear chops well for deeper flavor.
Slice potatoes evenly for uniform cooking.
Use cooking spray on foil to avoid sticking.

Ingredients

5 large potatoes peeled and sliced
6 pork chops
1 medium onion diced
3 cups cheddar cheese shredded
1 cup milk or heavy cream
3-4 tablespoons butter

Instructions

Preheat the oven to 350 degrees fahrenheit.
Spray a 9x13 pan with cooking spray. Set aside.
Peel each potato and slice thin (⅛-¼ inch) with a knife or a mandolin. Add the slices to a bowl.
Dice the onion and add to a bowl with the potatoes, milk or heavy cream, and cheese.
Spread the potato mixture from the bowl evenly into the prepared pan. Divide the butter over the potatoes in the pan.
Over medium-high heat, sear each pork chop on both sides in a medium skillet. The meat will lighten and slightly brown on each side. Season as desired.
Lay the seared pork chops over the potato mixture.
Spray tin foil with cooking spray and tightly seal over the pork chops and scalloped potatoes.
Bake for 1 hour in tin foil. After 1 hour, remove the foil and cook for another 30-35 minutes after flipping the pork chops.
Allow the dish to sit for a few minutes before serving to allow the potatoes to absorb any excess liquids in the pan. Enjoy!

Nutrition