Name: Smothered Pork Chop and Potato Casserole Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4–6 boneless or bone-in pork chops (1-inch thick); 2 tablespoons olive oil; Salt and black pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups whole milk; 1 cup chicken broth; ½ cup heavy cream; ½ teaspoon thyme (fresh or dried); 2 pounds Yukon gold or russet potatoes, thinly sliced; 1½ cups shredded mozzarella or Gruyère cheese; 2 tablespoons fresh parsley, chopped (for garnish)

Jump to Recipe· 4.7 from 36 reviews

If you’re on the hunt for a cozy, comforting dinner that hits all the right notes, you’ve got to try this Smothered Pork Chop and Potato Casserole Recipe. It’s that perfect blend of juicy pork chops nestled in a creamy, cheesy scalloped potato bake — basically all the good stuff wrapped into one dish. Trust me, every time I make it, it disappears fast and leaves everyone asking for seconds. Ready to learn my favorite way to pull this off? Let’s dive in!

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Why This Recipe Works

Layered Flavor Harmony: The pork chops and potatoes are cooked together in a luscious sauce that brings everything to life.
Perfect Texture Balance: You get tender meat, creamy potatoes, and just the right amount of golden, bubbly cheese on top.
One-Dish Convenience: Searing and baking in the same skillet or casserole dish means fewer pots to clean.
Comfort Food Crowd-Pleaser: This recipe feels like a warm hug at the dinner table every time.

Smothered Pork Chop and Potato Casserole, pork chop casserole, cheesy potato bake, comfort food recipes, hearty pork and potato dish - In a white baking dish, there are five golden brown cooked meat pieces placed on top of a layer of thin potato slices. The potatoes are creamy white with a soft texture, showing slightly browned edges. The meat has a warm brown crust with visible pepper seasoning. Bits of chopped green herbs are sprinkled over the dish, adding a fresh color contrast. The edges of the baking dish show some browned sauce residue, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Smothered Pork Chop and Potato Casserole Recipe starts with simple, well-chosen ingredients that complement each other beautifully. From the tender pork chops to the creamy milk and cheese, each component plays its role perfectly—plus a few tricks that’ll help you shop smart and cook with ease.

Smothered Pork Chop and Potato Casserole, pork chop casserole, cheesy potato bake, comfort food recipes, hearty pork and potato dish - Flat lay of fresh boneless pork chops with natural marbling, a small white bowl of golden olive oil, a small pile of coarse salt and whole black peppercorns, a small white bowl with bright red paprika powder, a small white bowl of pale garlic powder, a small white bowl of light brown onion powder, a medium yellow onion thinly sliced, three whole uncracked brown garlic cloves, a few cubes of pale unsalted butter, a small white bowl filled with white all-purpose flour, a small white bowl of whole milk, a small white bowl of clear golden chicken broth, a small white bowl of thick creamy heavy cream, fresh green thyme sprigs, thinly sliced Yukon gold potatoes fanned out, a small pile of shredded pale mozzarella cheese, and fresh bright green parsley sprigs, all arranged symmetrically on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Pork Chops: I prefer bone-in for extra flavor, but boneless works well too; just make sure they’re about 1-inch thick to stay juicy.
Olive Oil: Great for searing without overpowering the pork or the sauce flavors.
Seasonings (Garlic powder, Onion powder, Paprika): Simple spices that add depth without a long ingredient list.
Onion and Garlic: Caramelizing the onion builds a rich base, and garlic adds that classic, homey aroma.
Butter and Flour: Essential for a velvety roux that thickens the sauce just right.
Whole Milk, Chicken Broth, Heavy Cream: This combo creates a creamy, savory, yet light sauce that melts into every potato slice.
Thyme: Adds an herby brightness that keeps the casserole from feeling too heavy.
Yukon Gold or Russet Potatoes: Thinly sliced for even cooking and creamy texture with a little bite.
Mozzarella or Gruyère Cheese: Go for Gruyère if you want a nuttier flavor; mozzarella keeps it milder and melty.
Fresh Parsley: The finishing touch that gives a fresh, vibrant pop to the final dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Smothered Pork Chop and Potato Casserole Recipe my own by swapping cheeses or adjusting seasoning levels—and you should too! Experimenting with add-ins or herbs can turn it into a signature dish you and your family will adore.

Variation: Sometimes I swap out thyme for rosemary or sage—it’s amazing how just a different herb changes the whole vibe.
Dairy Swap: For a lighter twist, try half-and-half instead of heavy cream, or use a mix of cheddar with mozzarella for sharper cheese flavor.
Make it Spicy: Add red pepper flakes to the seasoning mix for a subtle heat kick that wakes up the palate.
Vegetable Boost: Toss in some thinly sliced mushrooms or bell peppers with the onions if you want a veggie punch.

Step-by-Step: How I Make Smothered Pork Chop and Potato Casserole Recipe

Step 1: Season and Sear Your Pork Chops

Start by seasoning your pork chops generously with salt, black pepper, garlic powder, onion powder, and paprika on both sides. This step is key because the spices will infuse the meat while it sears. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear each chop for about 2–3 minutes per side until they develop a golden crust—you want that beautiful Maillard reaction for flavor! Don’t overcrowd the pan or you’ll steam instead of sear. Once done, set them aside for now; they’ll finish cooking in the oven.

Step 2: Build Your Creamy Sauce

In the same skillet (no need to wash)—add butter and your thinly sliced onions. Cook over medium heat until the onions soften and caramelize, about 5 minutes. This slow cooking really deepens the flavor. Toss in minced garlic and cook just for a minute until fragrant. Then sprinkle the flour over the buttery onions and whisk to form a roux. Cooking the roux for 1–2 minutes is essential—it gets rid of that “raw flour” taste and starts to thicken the sauce.

Next, gradually whisk in whole milk, chicken broth, and heavy cream, stirring constantly to keep it smooth. Bring the sauce to a gentle simmer and stir in thyme, finishing with salt and pepper to taste. The sauce should be rich but pourable, ready to soak into those potatoes.

Step 3: Layer Your Potatoes and Cheese

Carefully layer half your thinly sliced potatoes in the skillet (or transfer everything to a 9×13-inch baking dish if your skillet is smaller). Pour half of the creamy sauce evenly over the potatoes, then sprinkle half the shredded cheese on top. Repeat the layers with the remaining potatoes, sauce, and cheese. This layering technique ensures every bite is loaded with creamy comfort and melty goodness.

Step 4: Add Pork and Bake

Tuck your seared pork chops on top of the completed casserole. Cover the whole thing tightly with foil, then pop it in the oven at 375°F (190°C). Bake for 45 minutes covered—that’s when the potatoes get tender and soak up all the flavors. Remove the foil, then bake for another 20–25 minutes uncovered to brown the top and melt the cheese into a bubbly, golden crust.

Step 5: Rest and Garnish

Once out of the oven, let the casserole rest for about 10 minutes before you dig in. This resting time allows the sauce to thicken up and the flavors to settle, so every mouthful is perfect. Sprinkle fresh parsley over the top for a pop of color and a fresh herbal kick—you won’t regret it!

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Pro Tips for Making Smothered Pork Chop and Potato Casserole Recipe

Use a Mandoline or Sharp Knife: Slicing potatoes evenly ensures they cook uniformly—trust me, uneven slices can leave some crunchy edges.
Don’t Skip Searing: Browning the pork chops adds essential flavor and seals in juices so they don’t dry out during baking.
Layer with Care: Drizzle sauce between layers to avoid dry spots and guarantee creamy deliciousness throughout.
Rest Before Serving: It’s tempting to serve immediately, but letting it sit makes slicing easier and flavors richer.

How to Serve Smothered Pork Chop and Potato Casserole Recipe

Smothered Pork Chop and Potato Casserole, pork chop casserole, cheesy potato bake, comfort food recipes, hearty pork and potato dish - The dish shows two pieces of brown, seared pork placed on top of a creamy, light yellow sauce that covers thin, round slices of potatoes. The sauce looks rich and smooth, spreading across the white plate with a slight shine. The pork and potatoes are sprinkled with small green herb pieces, adding a fresh touch. The pork has a slightly crispy and browned surface with visible seasoning. The white plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this casserole with freshly chopped parsley—it adds such a lively color and light, herbal freshness that cuts through the richness. Sometimes I sprinkle a little extra cheese right before serving for that last melty hit. If you want a little tang, a dollop of sour cream on the side is delightful too!

Side Dishes

This casserole is pretty hearty by itself, but I like pairing it with a crisp green salad dressed with a tangy vinaigrette or roasted green beans for some texture contrast. For a bit of sweetness, roasted carrots or grilled asparagus work beautifully to balance the savory richness.

Creative Ways to Present

For special occasions, I make individual portions in small ramekins—layers of tender potatoes and sauce topped with a pork chop, then baked until bubbly. They look so charming and elegant on the table, perfect if you want to impress without too much fuss. Garnish each with a sprig of thyme or a little extra cheese for that wow factor.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I usually let my leftovers cool completely, then cover the casserole tightly with plastic wrap or transfer portions into airtight containers. It keeps beautifully in the fridge for 3-4 days. The flavors actually deepen a bit overnight, so leftovers are often even better!

Freezing

I’ve frozen this casserole a couple of times with good results—just cover it well with heavy-duty foil or freezer-safe wrap before freezing. When ready, thaw overnight in the fridge, then reheat in the oven to get that bubbly, melty texture back. Avoid microwaving freezer-to-plate for best texture retention.

Reheating

To reheat, I preheat the oven to 350°F (175°C) and cover the casserole loosely with foil to prevent drying out. Bake for about 20 minutes or until warmed through. If you want to crisp the top again, remove the foil during the last 5 minutes. This brings back that fresh-from-the-oven magic perfectly.

FAQs

Can I use bone-in pork chops for this Smothered Pork Chop and Potato Casserole Recipe?

Absolutely! Bone-in pork chops add extra flavor and tend to stay juicier during baking. Just make sure they’re about 1 inch thick to cook evenly with the potatoes. You might need to adjust baking time slightly if your chops are thicker.
What’s the best way to slice potatoes for the casserole?

Using a mandoline is my go-to because it gives you uniformly thin slices that cook evenly. If you don’t have one, a sharp knife and steady hand will work just fine—try to keep all slices about 1/8 inch thick for the best texture.
Can I make this casserole ahead of time?

Yes! You can assemble the entire casserole the day before, cover it tightly, and keep it in the fridge. When you’re ready, add the pork chops on top and bake as instructed, adding a little extra baking time if needed because everything will be cold.
What cheese works best for this recipe?

Gruyère and mozzarella are my favorites. Gruyère gives a nutty, rich flavor while mozzarella melts beautifully with a mild taste. You can also mix them or try sharp cheddar for a different spin.

Final Thoughts

This Smothered Pork Chop and Potato Casserole Recipe is one of those dishes I come back to when I want something that feels like a warm hug on a plate. It’s straightforward but full of layered flavors and cozy textures that make weeknight dinners feel special. I can’t wait for you to try it—you’ll be hooked, just like me. Give yourself the chance to enjoy a dish that’s both comforting and impressive with minimal fuss. Happy cooking!