Ingredients
Scale
- 4 bone-in pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth (substitute: vegetable broth for a lighter option)
- 1 teaspoon smoked paprika (optional but adds great depth)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 3 large russet potatoes, peeled and thinly sliced
- 1 1/2 cups whole milk (or use 2% milk for a lighter version)
- 1 cup shredded sharp cheddar cheese (substitute: mozzarella or Gruyère for a different twist)
- 1/2 teaspoon dried thyme or fresh if available
- 1/4 teaspoon nutmeg (optional, adds a subtle warmth to the potatoes)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature to get those potatoes tender and bubbly without rushing the pork chops.
- Season both sides of the pork chops generously with salt, pepper, and smoked paprika if using. Don’t be shy with seasoning—this is where a lot of flavor begins.
- Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the pork chops. Sear each side for about 3-4 minutes until golden brown. They won’t be fully cooked yet—just get that nice crust. Remove chops and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, toss in the sliced onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, smelling that wonderful aroma only garlic can deliver.
- Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to get rid of the raw flour taste, then slowly whisk in the chicken broth. This will thicken into a luscious gravy. Season with a bit more salt and pepper here if needed.
- Return the pork chops to the skillet, nestling them into the gravy. Cover and simmer on low for about 15 minutes, until the pork chops reach an internal temperature of 145°F (63°C). This slow simmer is key—it keeps the pork tender and juicy, soaking up all those flavors.
- While the pork is finishing, prepare the scalloped potatoes. Butter a 9×13 inch baking dish. Layer half of the sliced potatoes evenly at the bottom.
- In a medium saucepan, warm the milk with thyme and nutmeg until just below boiling. Pour half of the milk mixture over the potatoes, then sprinkle half of the shredded cheese. Repeat with remaining potatoes, milk, and cheese layers.
- Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and bubbly. You’ll know they’re done when a fork slides easily into the potatoes.
- Serve the pork chops smothered in that savory onion gravy alongside a generous helping of scalloped potatoes. Garnish with fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Smothered Pork Chop & Scalloped Potatoes, recipe, cooking, food
