Pork Chops and Scalloped Potatoes
A comforting dish combining juicy pork chops with indulgent scalloped potatoes, perfect for family dinners or festive occasions.
Ingredients
Main Ingredients
- 4 pieces bone-in pork chops (about 1-inch thick) Bone-in keeps the meat juicier; use boneless if you prefer.
- 3 tablespoons all-purpose flour For a gentle coating that helps brown and thicken the pan juices.
- 3 cups thinly sliced Yukon Gold potatoes (about 4 medium potatoes) Waxy potatoes hold their shape; Russets can be used for a fluffier texture.
- 1 medium onion, thinly sliced Adds sweetness and depth.
- 3 cloves garlic, minced Fresh garlic for depth; use 1 teaspoon garlic powder in a pinch.
- 1.5 cups whole milk Swap half-and-half or a mix of milk and cream for a richer treat; use lower-fat milk for a healthier option.
- 0.5 cups sour cream or Greek yogurt Gives a tangy creaminess; Greek yogurt is a healthy option.
- 1 teaspoon Dijon mustard Brightens the sauce.
- 1 teaspoon fresh thyme leaves, plus extra for garnish Dried thyme works too, use 1/2 teaspoon.
- 0.5 cups grated Gruyere or sharp cheddar For a melty, golden top; Parmesan adds a nutty finish.
- 2 tablespoons chopped fresh parsley For finishing brightness and color.
- 2 tablespoons olive oil or butter Butter gives extra richness.
- to taste Salt and freshly ground black pepper Season generously.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Season pork chops with salt and pepper, then lightly dredge in flour, shaking off excess.
- Heat oil or butter in a large ovenproof skillet over medium-high heat. Brown pork chops 2–3 minutes per side until golden. Remove chops and set aside.
- In the same skillet, sauté onion until translucent and starting to caramelize, about 5 minutes. Add garlic and thyme; cook 30 seconds until fragrant.
Assembly
- Stir in milk, sour cream, and Dijon mustard, scraping up any browned bits from the pan until the sauce gently thickens.
- Layer half the sliced potatoes in the skillet, overlapping them slightly. Season the layer with a little salt and pepper and scatter half the cheese.
- Return pork chops to the skillet, nestling them among the potatoes, then add the remaining potato slices and top with remaining cheese.
Cooking
- Cover the skillet with foil or a lid and bake for 30 minutes.
- Remove foil and bake another 15–20 minutes until potatoes are tender and top is golden brown.
- Let rest for 5 minutes. Sprinkle with parsley and fresh thyme before serving.
Notes
For a lighter version, swap half the milk for low-fat milk and use Greek yogurt instead of sour cream. Add seasonal flavors such as roasted apples or pears for extra warmth. The recipe can be made vegetarian by omitting the pork chops and adding roasted mushrooms and caramelized onions.