Description
A comforting casserole recipe featuring tender seared pork chops layered with creamy scalloped potatoes, caramelized onions, and a rich cheese sauce, perfect for a hearty family dinner.
Ingredients
Scale
Pork Chops and Seasoning
- 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
Sauce and Vegetables
- 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)
Potatoes and Cheese
- 2 pounds Yukon gold or russet potatoes, thinly sliced
- 1½ cups shredded mozzarella or Gruyère cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season pork chops: Season the pork chops on both sides with salt, black pepper, garlic powder, onion powder, and paprika for robust flavor.
- Sear pork chops: Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until they develop a golden crust. Remove and set aside.
- Cook onions and garlic: In the same skillet, add butter and the thinly sliced onions. Cook until the onions are soft and caramelized, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Make roux: Sprinkle the flour over the onions and garlic, whisking continuously to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
- Add liquids: Gradually whisk in the milk, chicken broth, and heavy cream, stirring until the sauce is smooth and starting to thicken.
- Season sauce: Stir in thyme and season with salt and pepper to taste. Allow the sauce to gently simmer to thicken further.
- Assemble casserole: Layer half of the thinly sliced potatoes in the skillet or a 9×13-inch casserole dish. Pour half of the prepared sauce over the potatoes and sprinkle with half of the shredded cheese.
- Repeat layers: Add the remaining potatoes, pour over the rest of the sauce, and top with the remaining cheese. Place the seared pork chops evenly on top of the casserole.
- Bake covered: Cover the casserole with foil and bake in the preheated oven for 45 minutes to allow potatoes to cook through and flavors to meld.
- Bake uncovered: Remove the foil and bake an additional 25 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Rest and garnish: Let the casserole rest for 10 minutes before serving to set. Garnish with chopped fresh parsley for a fresh finish.
Notes
- For even slicing of potatoes, use a mandoline or a sharp knife.
- You can substitute Gruyère cheese with mozzarella or cheddar for varied flavor.
- Bone-in pork chops add more flavor but boneless cooks more quickly.
- If you prefer a thinner sauce, reduce flour to 3 tablespoons.
- Be sure to let the casserole rest after baking to help it set for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 115 mg
