How to Make the Best Smothered Pork Chop Scalloped Potato Casserole
This comforting casserole features juicy pork chops nestled in creamy scalloped potatoes, smothered in a flavorful gravy.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 bone-in Pork Chops About 1-inch thick
- 2 lbs Russet Potatoes Peeled and thinly sliced
- 1 medium Yellow Onion Thinly sliced
- 1 can Cream of Mushroom Soup 10.75 oz
- 1 cup Milk Whole milk recommended
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Season pork chops with the mixture.
- Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2-3 minutes per side, until browned. Remove from skillet and set aside.
- In the same skillet, add sliced onions and cook until softened, about 5 minutes.
- In a large bowl, combine sliced potatoes, cooked onions, cream of mushroom soup, and milk. Mix well.
- Grease a 9x13 inch baking dish. Pour half of the potato mixture into the dish. Arrange the seared pork chops over the potatoes. Top with the remaining potato mixture.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the pork chops are cooked through.
- Let rest for 10 minutes before serving.
Notes
For a richer flavor, use heavy cream instead of milk. You can also add shredded cheese to the top of the casserole during the last 15 minutes of baking.