This dish features juicy pork chops covered in a creamy sauce that makes them extra tasty. Paired with cheesy scalloped potatoes, it’s a comforting meal anyone will love!
I love how the cheese gets all gooey and bubbly on top of the potatoes. It’s basically like a warm hug on a plate! You’ll definitely be coming back for seconds! 😊
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are perfect for this recipe because they stay juicy. If you prefer, you can use boneless chops or even a pork loin, but keep an eye on cooking times, as they may cook faster.
Onion: A medium onion adds great flavor. If you’re not a fan of onions, you could skip them or use shallots for a milder taste. Chopped green onions also make a tasty alternative!
Heavy Cream: This gives richness to the sauce. If you’re looking for a lighter option, you can substitute it with whole milk or use a dairy-free cream for a tasty dairy-free alternative.
Cheddar Cheese: Sharp cheddar is my go-to for the potatoes since it melts beautifully and has a strong flavor. Feel free to swap in pepper jack for a spicy kick or a mild cheese if you prefer a softer taste.
What’s the Best Way to Make Creamy Cheese Sauce for the Potatoes?
Making a creamy cheese sauce is key to delicious scalloped potatoes. Here’s how to do it right:
- Start by making a roux: Melt butter and mix in the flour. This helps thicken your sauce.
- Gradually whisk in the milk, making sure to stir continuously to avoid lumps.
- Cook the sauce until it’s thick – about 4-5 minutes. Keep stirring!
- Add seasonings and cheese: Stir in garlic powder, onion powder, and cheese until smooth. For an extra creamy texture, incorporate a little more cheese right before pouring it on the potatoes.
These steps will ensure a rich, velvety cheese sauce that’s perfect for your scalloped potatoes!
Easy Smothered Pork Chops with Cheesy Scalloped Potatoes
Ingredients:
For the Smothered Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 3 tablespoons vegetable oil or olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
For the Cheesy Scalloped Potatoes:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious meal will take about 15 minutes for prep and around 1 hour for cooking. You’ll spend approximately 40 minutes baking the potatoes and 20 minutes preparing the pork chops, making it an easy dinner that feels special!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Preheat your oven to 375°F (190°C). In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens, about 4-5 minutes. Add in garlic powder, onion powder, salt, and pepper. Finally, remove from heat and mix in 1 1/2 cups of the cheddar cheese until melted and smooth.
2. Assemble the Potatoes:
In a greased 9×13-inch baking dish, layer the bottom with a portion of potato slices. Pour some of the cheese sauce over the potatoes. Repeat the layers until all potatoes and cheese sauce are used, finishing with a layer of potatoes. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top, cover with foil, and bake for 40 minutes.
3. Prepare the Pork Chops:
While the potatoes are baking, season the pork chops with salt and pepper. Dredge each chop in flour, shaking off the excess. In a large skillet over medium-high heat, add oil and brown the pork chops on both sides, about 3-4 minutes per side. Once browned, remove the chops and set them aside. In the same skillet, add sliced onions and cook until they soften, about 5 minutes. Then add the minced garlic and cook for an additional minute. Pour in the chicken broth and thyme, scraping up any browned bits from the pan. Return the pork chops to the skillet, reduce the heat to low, and cover. Simmer for 15-20 minutes or until fully cooked and tender. Finally, stir in the heavy cream and allow it to cook uncovered for another 2-3 minutes until the sauce thickens slightly.
4. Finish the Potatoes:
After 40 minutes, remove the foil from the scalloped potatoes and bake uncovered for another 15 minutes until they are golden and bubbly.
5. Serve:
To serve, spoon the smothered pork chops and onions onto plates alongside the cheesy scalloped potatoes. Garnish with chopped parsley for a fresh touch. Enjoy your warm, hearty meal!
FAQ About Easy Smothered Pork Chops with Cheesy Scalloped Potatoes
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops will work just fine. Just be sure to adjust the cooking time, as boneless chops may cook faster than bone-in chops. Aim for about 4-5 minutes per side for browning and 12-15 minutes of simmering, checking for doneness.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, try using unsweetened almond milk or coconut cream to maintain that creaminess in the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add the pork chops and sauce to a skillet over low heat, stirring occasionally until warmed through. You can also reheat the scalloped potatoes in the oven at 350°F (175°C) until they are heated around the edges.
Can I Use Different Types of Cheese for the Potatoes?
Definitely! While sharp cheddar is my favorite, you can mix it up with other cheeses like Monterey Jack, Gruyère, or even pepper jack for a bit of spice. Just keep in mind that some cheeses melt differently, which may affect the final texture!
