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Creamy Smothered Pork Chop & Potato Casserole

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A comforting casserole featuring juicy pork chops smothered in a creamy sauce, baked with tender potatoes for a hearty and satisfying meal.

Ingredients

Scale
  • 4–6 bone-in or boneless pork chops (thick-cut preferred)
  • 4–5 Russet or Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced or grated
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese (sharp cheddar preferred)
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh parsley, optional for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a large casserole dish with butter or cooking spray and set it aside.
  2. Season the pork chops generously with salt, pepper, and paprika. Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted, add the pork chops and sear them for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
  3. In the same skillet, add another tablespoon of butter and sauté the sliced onions until they’re soft and just starting to caramelize. Add the minced garlic and cook for another minute, stirring frequently.
  4. Reduce the heat to medium and sprinkle the flour over the onions and garlic. Stir to combine and cook for about 1-2 minutes to remove the raw flour taste.
  5. Gradually whisk in the chicken broth and heavy cream, making sure there are no lumps. Continue stirring until the sauce thickens, about 3-5 minutes. Add a pinch of salt, pepper, and paprika to taste.
  6. Layer the sliced potatoes evenly in the prepared casserole dish. Pour half the creamy sauce over the potatoes, spreading it with a spatula to ensure even coverage.
  7. Arrange the seared pork chops on top of the potatoes. Pour the remaining sauce over the pork chops and sprinkle the shredded cheddar cheese evenly across the top.
  8. Cover the casserole dish with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
  9. Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld. Garnish with fresh parsley if desired.

Notes

[‘Thick-cut pork chops work best to prevent drying out during baking.’, ‘Use a mandoline slicer for evenly sliced potatoes.’, ‘Taste the sauce before pouring it into the casserole and adjust the seasoning.’, ‘You can prepare the casserole ahead of time and refrigerate it before baking.’, ‘Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.’]

Nutrition

Keywords: pork chop casserole, creamy casserole, comfort food, easy dinner, family meal, pork and potatoes, one-pan meal

Find it online: https://blairrecipes.com/creamy-smothered-pork-chop-casserole-recipe-youll-love/