Pork Chops with Scalloped Potatoes
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Sunday dinners were always special in my family. They weren’t just about food—they were about gathering, sharing stories, and feeling connected. One dish that never failed to bring us together was my mom’s Pork Chops with Scalloped Potatoes. The smell of tender pork and creamy, cheesy potatoes drifting through the house was enough to make everyone rush to the table.
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Now, when I make this dish for my own family, I’m reminded of those cherished evenings and the love tucked into every bite.
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🥘 Pork Chops with Scalloped Potatoes
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes (white or Yukon Gold) | 5 | Peeled and thinly sliced |
| Pork chops | 5 | Bone-in or boneless |
| Onion | 1 | Sliced or diced |
| Whole milk | 1 cup | Adds creaminess |
| Cheddar cheese | 3 cups | Shredded, preferably from a block |
| Unsalted butter | 3 tbsp | Dot over potatoes |
| Salt & pepper | To taste | Season generously |
| Optional | — | Chives, green onions, seasoning salt, garlic salt |
Variations
- Swap in Gruyère or Monterey Jack for a different cheesy flavor.
- Add mushrooms or bell peppers for extra veggies.
- Sprinkle breadcrumbs or crushed crackers on top for a crispy finish.
- Use extra milk or cream if you prefer a saucier casserole.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Prep the ingredients: Peel and slice potatoes (¼-inch thick). Slice or dice the onion. Shred cheese.
- Mix potatoes, onions, cheese, milk, and seasonings in a large bowl until well combined.
- Transfer mixture to the baking dish. Dot with butter.
- Arrange pork chops on top of the potato mixture.
- Bake for 50–55 minutes, flipping pork chops halfway through.
- Check doneness: Pork should be cooked through and potatoes tender. If needed, bake an extra 10–15 minutes, covering with foil to keep pork moist.
- Serve warm and enjoy the comfort of a true Sunday classic.
