The quality of the ingredients plays a crucial role in the success of this dish. Starting with the pork chops, opt for cuts that are not too lean, as a bit of fat enhances the flavor and keeps the chops moist during cooking. Bone-in pork chops are particularly good for baking as they tend to retain more moisture than boneless cuts.
For the potatoes, choosing the right variety can make a difference in texture and flavor. Starchy potatoes like Russets or Yukon Golds are ideal for scalloped potatoes because they hold up well during baking and have a creamy texture when cooked. Be sure to slice the potatoes thinly and evenly to ensure they cook through and absorb the sauce beautifully.
Onions add a subtle sweetness when cooked down and complement both the pork and potatoes. A standard yellow onion works best in this recipe for its balanced flavor and ability to meld into the dish without overpowering the other ingredients.
How to Prepare Pork Chops with Scalloped Potatoes
Ingredients:
- 6 pork chops, preferably bone-in for added flavor and moisture retention
- 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 can (14 oz) of chicken broth
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
Instructions:
Preheat the Oven and Prepare the Baking Dish:
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or a cooking spray.
Layer the Potatoes and Onion:
Arrange the thinly sliced potatoes and onion in the bottom of the greased baking dish. Season with salt and pepper to taste.
Prepare and Season the Pork Chops:
Season both sides of the pork chops with salt, pepper, garlic powder, onion powder, and paprika.
In a skillet over medium heat, sear the pork chops until they are golden brown on both sides. This will not only improve the texture but also lock in the flavors.
Make the Sauce:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for a minute to remove the raw flour taste.
Gradually add the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a boil and let it thicken slightly. Adjust seasoning with salt and pepper.
Assemble the Casserole:
Place the browned pork chops on top of the potato and onion layer.
Pour the thickened sauce evenly over the pork chops and potatoes.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the potatoes are tender and the pork chops are cooked through.
Serve:
Let the casserole sit for a few minutes after baking before serving to allow the flavors to meld together.
