Homemade Smothered Pork Chop and Potato Casserole
When the chilly weather settles in, there is nothing quite as soul-warming as a pan of Smothered Pork Chop and Scalloped Potato Casserole bubbling away in the oven. This dish is the ultimate in rustic elegance, featuring thick, bone-in pork chops that are seared to a golden brown and then nestled into a blanket of thinly sliced potatoes and a velvety, garlic-infused cream sauce.
Ingredients
- 4 bone-in pork chops approx. 1 inch thick
- 2 lbs Yukon Gold potatoes peeled and thinly sliced
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Season pork chops on both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté the onions for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
- In a medium bowl, whisk together the heavy cream, chicken broth, and half of the fresh thyme.
- Layer half of the sliced potatoes into the prepared baking dish. Top with the sautéed onions and garlic, then layer the remaining potatoes on top.
- Pour the cream mixture evenly over the potatoes.
- Nestle the seared pork chops into the potato mixture.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the potatoes are tender and the pork reaches an internal temperature of 145°F.
- Garnish with the remaining fresh thyme and let rest for 10 minutes before serving.