Pork Chops with Scalloped Potatoes
#### Ingredients:
For the scalloped potatoes:
- 4–5 medium Yukon gold or russet potatoes, thinly sliced (1/8” thick)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole milk or 2%)
- 1 cup shredded cheddar cheese (or Gruyère for a fancier twist)
- 1 small onion, thinly sliced
- Salt & pepper to taste
- Pinch of garlic powder or fresh minced garlic (optional)
- Fresh thyme or parsley (optional for garnish)
For the pork chops:
- 4 bone-in or boneless pork chops
- Salt, pepper, paprika
- 1 tbsp olive oil or butter (for searing)
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#### Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the cheese sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk, stirring constantly until it thickens slightly.
- Stir in cheese until melted and smooth. Season with salt, pepper, and a pinch of garlic powder.
3. Layer the potatoes:
- In a greased 9x13 baking dish, arrange half the potatoes in an even layer.
- Top with half the sliced onions and pour over half the cheese sauce.
- Repeat the layers with remaining potatoes, onions, and cheese sauce.
4. Prep the pork chops:
- Season chops with salt, pepper, and paprika.
- In a skillet, quickly sear pork chops in olive oil (2–3 minutes per side) just to get a nice golden crust—don’t cook them through.
5. Assemble & bake:
- Place seared pork chops on top of the layered potatoes.
- Cover with foil and bake for 45 minutes.
- Uncover and bake for an additional 20–25 minutes until the potatoes are tender and the top is golden.
6. Rest & serve:
- Let it rest 5–10 minutes before serving so everything sets up nicely.
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### Tips:
- Want more flavor? Add chopped cooked bacon or sautéed mushrooms to the potato layers.
- Sub in cream or half-and-half for part of the milk if you want it ultra-rich.
- Use a mandoline slicer for perfectly even potato slices.
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Would you like a stovetop version or maybe a slow-cooker adaptation?
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