Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes is a quintessential dish that epitomizes the comfort of home-cooked meals, merging the savory goodness of tender pork chops with the creamy richness of scalloped potatoes. This dish is not only a staple in many households for its delicious flavors but also for its simplicity and ease of preparation, making it a perfect choice for busy weeknights or a comforting weekend dinner.

The Significance of Choosing Quality Ingredients

The quality of the ingredients plays a crucial role in the success of this dish. Starting with the pork chops, opt for cuts that are not too lean, as a bit of fat enhances the flavor and keeps the chops moist during cooking. Bone-in pork chops are particularly good for baking as they tend to retain more moisture than boneless cuts.

For the potatoes, choosing the right variety can make a difference in texture and flavor. Starchy potatoes like Russets or Yukon Golds are ideal for scalloped potatoes because they hold up well during baking and have a creamy texture when cooked. Be sure to slice the potatoes thinly and evenly to ensure they cook through and absorb the sauce beautifully.

Onions add a subtle sweetness when cooked down and complement both the pork and potatoes. A standard yellow onion works best in this recipe for its balanced flavor and ability to meld into the dish without overpowering the other ingredients.

How to Prepare Pork Chops with Scalloped Potatoes


  • 6 pork chops, preferably bone-in for added flavor and moisture retention
  • 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of all-purpose flour
  • 1 can (14 oz) of chicken broth
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika


Preheat the Oven and Prepare the Baking Dish:

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with butter or a cooking spray.

Layer the Potatoes and Onion:

Arrange the thinly sliced potatoes and onion in the bottom of the greased baking dish. Season with salt and pepper to taste.

Prepare and Season the Pork Chops:

Season both sides of the pork chops with salt, pepper, garlic powder, onion powder, and paprika.

In a skillet over medium heat, sear the pork chops until they are golden brown on both sides. This will not only improve the texture but also lock in the flavors.

Make the Sauce:

In a medium saucepan, melt the butter over medium heat.

Whisk in the flour and cook for a minute to remove the raw flour taste.

Gradually add the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a boil and let it thicken slightly. Adjust seasoning with salt and pepper.

Assemble the Casserole:

Place the browned pork chops on top of the potato and onion layer.

Pour the thickened sauce evenly over the pork chops and potatoes.


Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the potatoes are tender and the pork chops are cooked through.


Let the casserole sit for a few minutes after baking before serving to allow the flavors to meld together.

Variations and Substitutions

This recipe is quite versatile and allows for various tweaks:

For a richer flavor, substitute half of the chicken broth with cream or a dollop of sour cream mixed into the sauce.

Add a layer of shredded cheese such as cheddar or Gruyère between the potatoes and pork chops for a cheesy twist.

Incorporate herbs like thyme or rosemary for an aromatic lift.

For a lighter version, use boneless pork chops and substitute the butter with olive oil.

Pork Chops with Scalloped Potatoes not only provides a hearty and satisfying meal but also brings a touch of nostalgic comfort to the dining table. It’s a dish that celebrates simplicity and flavor, making it a cherished recipe in many family cookbooks. Whether for a routine family dinner or a special occasion, this dish is sure to impress and satisfy.

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