Name: Pork Chop Recipes: Smothered Pork Chop and Scalloped Potato Casserole
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 4 bone-in pork chops; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 4 cups thinly sliced potatoes; 1 medium onion, thinly sliced; 2 cups shredded cheddar cheese; 1 can cream of mushroom soup (10.5 oz); 1 cup milk; 1 tablespoon fresh parsley, chopped

Jump to Recipe

Pork chop recipes hold a special place in my kitchen, and this smothered pork chop and scalloped potato casserole is the kind of dish that reminds me why comfort food has such a pull. The flavors feel familiar, but they still surprise me each time. Tender chops rest in layers of creamy potatoes, with a sauce that clings to everything in just the right way. It smells rich and welcoming, the kind of aroma that makes family drift toward the table before dinner is even served. When I think about quick pork chop recipes, this one comes to mind even though it takes its time in the oven. The prep is simple, and while the casserole bakes, I get the chance to sip something, clean the counters, or maybe just sit down for a moment. It doesn’t ask for much effort, yet it delivers a plateful of comfort. It could fit into keto pork chop recipes with a few tweaks, and it gives the same satisfaction as fried pork chop recipes without the extra splatter. I’ve served it on quiet evenings and during bigger get-togethers. It works as one of those pork chop sandwich recipes when there are leftovers tucked between slices of bread. If you’re hunting for pork chop dinner ideas that make the whole house smell like home, this one should be on your list. A little pork chop seasoning recipe, some patience, and a warm oven do all the work. By the time it reaches the table, the golden potatoes and savory gravy make it hard not to sneak a bite before everyone else sits down.

1) Key Takeaways
2) Easy Smothered Pork Chop and Scalloped Potato Casserole Recipe
3) Ingredients for Smothered Pork Chop and Scalloped Potato Casserole
4) How to Make Smothered Pork Chop and Scalloped Potato Casserole
5) Tips for Making Smothered Pork Chop and Scalloped Potato Casserole
6) Making Smothered Pork Chop and Scalloped Potato Casserole Ahead of Time
7) Storing Leftover Smothered Pork Chop and Scalloped Potato Casserole
8) Try these Main Course next!
9) Smothered Pork Chop and Scalloped Potato Casserole
10) Nutrition

1) Key Takeaways

This casserole combines pork chops and scalloped potatoes for a hearty meal.
It works well for both weeknight dinners and family gatherings.
Prep is simple, and the oven does most of the work.
Leftovers taste even better the next day, especially as sandwiches.

2) Easy Smothered Pork Chop and Scalloped Potato Casserole Recipe

Pork chop recipes often remind me of meals that feel like home. This smothered pork chop and scalloped potato casserole is no exception. The name might sound like it belongs in a diner, but when I pull it out of the oven, the smell of baked potatoes, tender pork, and creamy sauce brings everyone into the kitchen without fail. That’s the magic here, comfort with very little effort.

I like that this dish works for both quiet evenings and larger dinners. It feels like one of those quick pork chop recipes because the steps are easy, even if the oven time stretches longer. The truth is, it gives me breathing room while it bakes, which I don’t mind. For those who enjoy keto pork chop recipes, you can tweak the potatoes, but the flavor foundation stays strong either way.

If you’re tired of fried pork chop recipes but still want that rich taste, this casserole hits the right notes. It fits the list of pork chop dinner ideas that make sense when you’re short on patience but still want something that looks and tastes like you spent more time on it. And if leftovers happen, they make the best pork chop sandwich recipes, no argument there. A solid pork chop seasoning recipe makes all the difference, and here it blends right into the layers.

3) Ingredients for Smothered Pork Chop and Scalloped Potato Casserole

Pork Chops: I use bone-in pork chops for flavor and tenderness. They hold up well during baking and carry the seasoning perfectly.

Olive Oil: A light drizzle helps sear the pork chops so they lock in juices and gain that golden crust before baking.

Salt and Pepper: The basics. They wake up the flavors and set a balanced foundation for the dish.

Garlic Powder and Onion Powder: These two bring a subtle depth, rounding out the savory layers without overpowering the dish.

Paprika: It gives the pork a warm color and adds just a little smoky edge that complements the potatoes.

Potatoes: Thin slices create soft, creamy layers that absorb the sauce as they bake.

Onion: A sliced onion softens into the casserole, adding sweetness that balances the richness.

Cheddar Cheese: Sharp cheddar melts between the layers, binding potatoes and pork together in every bite.

Cream of Mushroom Soup: This is the shortcut for a creamy sauce that soaks through the potatoes and pork.

Milk: It thins the soup into a pourable sauce while keeping the texture rich.

Fresh Parsley: A sprinkle on top adds a fresh note and bright color right before serving.

4) How to Make Smothered Pork Chop and Scalloped Potato Casserole

Step 1. Preheat the oven to 375°F and grease a large baking dish. This gives you space for layers and prevents sticking.

Step 2. Season the pork chops with salt, pepper, garlic powder, onion powder, and paprika. Don’t be shy, seasoning early sets the tone for flavor.

Step 3. Heat olive oil in a skillet and sear the chops for a few minutes on each side. You’re not cooking them through yet, just locking in flavor.

Step 4. Layer half the potatoes and onions in the dish. Sprinkle half the cheese across this first layer so it melts into the base.

Step 5. Place the seared pork chops on top of the first layer. They’ll sink in as everything bakes.

Step 6. Mix cream of mushroom soup with milk in a bowl. Pour this mixture over the pork and potatoes, letting it flow into the gaps.

Step 7. Add the rest of the potatoes, onions, and cheese. These layers will brown on top, which makes the casserole look and taste finished.

Step 8. Cover with foil and bake for 45 minutes. Remove the foil and bake another 20 minutes until the potatoes turn tender and the top turns golden.

Step 9. Finish with fresh parsley for color and a hint of freshness. Serve hot and let everyone dig in.

5) Tips for Making Smothered Pork Chop and Scalloped Potato Casserole

Let the pork chops rest after searing. It may sound unnecessary, but giving them a few minutes on a plate while you prep potatoes helps keep juices inside. That’s what keeps them from turning dry during baking.

Slicing potatoes thinly makes a big difference. Thick slices stay firm and may not soften enough during the bake, so I always take my time with a sharp knife or a mandoline slicer. Even layers give the dish balance.

If you enjoy bold flavors, add more seasoning. This is where your favorite pork chop seasoning recipe fits right in. Try a pinch of cayenne for heat or dried thyme for a more herbal layer. It adapts easily without breaking the recipe.

6) Making Smothered Pork Chop and Scalloped Potato Casserole Ahead of Time

I often prepare this casserole earlier in the day when I know the evening will be busy. After layering everything, I cover the dish and store it in the fridge until it’s time to bake. Cold ingredients add about ten minutes to the cook time, but the results stay consistent.

If baking straight from the fridge isn’t ideal, you can even assemble the casserole a day ahead. The flavors blend together as it rests, and the potatoes soften a little. Just remember to wrap it tightly with foil so the sauce doesn’t dry out.

Another option is to bake the casserole fully, let it cool, and then reheat. While reheating doesn’t give the exact same fresh-from-the-oven crispness on top, it still delivers a warm, filling dinner without extra work.

7) Storing Leftover Smothered Pork Chop and Scalloped Potato Casserole

Leftovers are often my favorite part of this recipe. Once cooled, I pack them into airtight containers and keep them in the fridge for up to three days. The flavors seem even deeper the next day, which makes lunch easy.

When reheating, I prefer the oven at 325°F instead of the microwave. It takes a bit longer, but the potatoes keep their texture and the pork stays juicy. Covering with foil during reheating helps keep moisture in place.

If there’s a larger amount left, I sometimes repurpose the casserole into sandwiches. A slice of pork and potato with melted cheese between bread makes one of the best pork chop sandwich recipes you can imagine.

8) Try these Main Course next!

9) Smothered Pork Chop and Scalloped Potato Casserole