Pork Chops with Scalloped Potatoes

This easy recipe for pork chops and scalloped potatoes is the most hearty, comforting combination that can warm you up on any chilly day.

Course Main Course

Cuisine American

Keyword casserole, pork chops, potatoes, scalloped

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 426kcal

6 cups thinly sliced potatoes about 4 pounds
3 tablespoons butter plus additional for garnish (if desired)
3 tablespoons all-purpose flour
1 teaspoon onion powder
salt and black pepper to taste
1 ¾ cups chicken broth
2 tablespoons olive oil
8 boneless pork loin chops you can use 6 if that is all that will fit in the pan.

Preheat the oven to 350 degrees.
Prepare a 9x13 baking dish with nonstick cooking spray.
Place the sliced potatoes into the prepared baking dish.
In a medium stockpot, melt the butter.
Add the flour and seasonings to the melted butter and whisk until bubbly.
Slowly add the chicken broth, whisking until combined.
Bring the sauce to a boil, stirring often. Reduce the heat and continue cooking for an additional 1 to 2 minutes or until the sauce has thickened.
Pour the sauce over the potatoes.
Meanwhile, in a large skillet over medium-high heat, add the oil.
Season the pork chops with salt and black pepper.
When the oil is hot, add the pork chops to the skillet, searing on each side but not cooking completely through.
Transfer the seared pork chops to the casserole dish, placing them on top of the potatoes.
Cover the casserole dish with aluminum foil tightly and bake for 1 hour.
Remove the foil and check the potatoes for tenderness. Continue cooking, uncovered, for 10 to 15 minutes or until the potatoes are tender.
If desired, add pats of butter on the pork chops and allow them to melt.
Garnish the casserole with parsley and paprika, if desired.