Step-by-Step Instructions

1. Sear the Pork Chops

Season chops with salt and pepper.

Heat oil in a large skillet over medium-high heat.

Sear chops 4–5 minutes per side until golden and internal temp reaches 145°F.

Transfer to a plate and tent with foil.

2. Make the Sauce

In the same skillet (or a saucepan), melt butter over medium heat.

Whisk in flour, salt, and pepper; cook 1 minute to form a roux.

Gradually whisk in chicken broth; simmer 2–3 minutes until thickened and smooth. Remove from heat.

3. Assemble the Potatoes

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Layer half the potatoes and onions in the dish.

Pour half the sauce evenly over top.

Repeat with remaining potatoes, onions, and sauce.

Sprinkle with paprika and parsley (if using).

4. Bake to Perfection

Cover tightly with foil; bake 60 minutes.

Uncover; bake 10–15 minutes more until potatoes are tender and top is golden.

✨ Test doneness: A fork should slide easily through potatoes.

5. Rest & Serve

Let potatoes rest 5–10 minutes (sauce will thicken slightly).

Serve warm pork chops alongside a generous scoop of scalloped potatoes.

Garnish with extra parsley and paprika.

Serving Suggestions

Classic pairing: Buttered green beans or roasted carrots

Brunch twist: Top pork chop with a fried egg

Holiday upgrade: Add a sprinkle of Gruyère cheese before baking

Make it saucy: Deglaze pork chop skillet with a splash of broth for a quick pan sauce

Pro Tips for Success

Don’t skip searing the pork—it builds flavor for the whole meal.

Slice potatoes uniformly—uneven slices = uneven cooking.

Use low-sodium broth—prevents oversalting.

Make ahead: Assemble potatoes unbaked; refrigerate 1 day. Add 10 mins to bake time.

FAQs: Your Questions, Answered

Q: Can I use sweet potatoes?

A: Not recommended—they’re too watery and sweet for this savory dish.

Q: Why are my potatoes still hard?

A: Slices were too thick or dish was overcrowded. Aim for ⅛-inch slices.

Q: Can I make this gluten-free?

A: Yes! Use GF flour or 1½ tbsp cornstarch mixed with cold broth.

Q: What if I don’t have chicken broth?

A: Use vegetable broth or water + 1 tsp bouillon.

More Than a Meal—It’s Home

This dish isn’t just dinner—it’s what you make when you want to feed souls, not just stomachs. It’s the quiet joy of a bubbling casserole and sizzling chops that say, “You’re safe, you’re full, you’re loved.”

So sear those chops, layer those potatoes, and let your oven fill the house with the scent of comfort. Because some of the best meals begin with humble ingredients… and end with full hearts.

“The best recipes aren’t written in cookbooks—they’re passed down in steam rising from a warm kitchen.”

Made this dish? Did you add cheese or keep it classic? Share your twist below—we’re all about easy joy in this kitchen! 🥩🥔✨

 

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