Tender, golden-seared pork chops paired with rich, cheesy scalloped potatoes make for a hearty, satisfying meal that’s both comforting and elegant. This one-pan-inspired dinner is ideal for cozy nights in, Sunday family dinners, or when you need a wholesome, crowd-pleasing main course.
Why You’ll Love This Recipe
This recipe combines the simplicity of pan-seared pork chops with the indulgent comfort of creamy scalloped potatoes, baked until perfectly golden and bubbly. It’s a complete, filling meal with rich flavors and classic appeal. The pork chops cook quickly, while the cheesy potatoes bake to tender perfection—ideal for making in tandem. Whether you’re cooking for two or a full table, this dish will impress without requiring complicated steps.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the pork chops:
bone-in pork chops (about 1 inch thick)
olive oil
butter
salt and pepper
garlic powder
dried thyme
For the cheesy scalloped potatoes:
Yukon gold potatoes, peeled and thinly sliced
butter
all-purpose flour
whole milk
shredded cheddar cheese
grated Parmesan cheese
salt and pepper
fresh chopped parsley, for garnish
directions
Prepare the pork chops:
- Season pork chops on both sides with salt, pepper, garlic powder, and dried thyme.
- In a large skillet over medium-high heat, heat the olive oil and butter until hot.
- Sear the pork chops for 3–4 minutes per side, or until golden brown and cooked through. Remove from skillet and let rest while preparing the potatoes.
Make the scalloped potatoes:
4. Preheat oven to 375°F (190°C).
5. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
6. Gradually whisk in milk, stirring constantly, until the sauce thickens—about 3–4 minutes.
7. Add shredded cheddar and Parmesan cheese. Stir until smooth and creamy. Season with salt and pepper.
8. In a greased baking dish, layer the thinly sliced potatoes evenly. Pour the cheese sauce over the potatoes to coat.
9. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and bubbly.
Serve:
10. Plate the rested pork chops with a generous serving of cheesy scalloped potatoes. Garnish with fresh chopped parsley and serve hot.
Servings and timing
Servings: Serves 2–3
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: Approximately 1 hour
Variations
- Boneless Pork Chops: Substitute boneless pork chops if preferred, adjusting searing time as needed.
- Add Onions: Layer thinly sliced onions between the potatoes for added flavor.
- Smoky Twist: Add a dash of smoked paprika to the cheese sauce for a subtle smoky note.
- Cheese Blend: Try using Gruyère, Monterey Jack, or mozzarella for different cheese profiles.
- Add Bacon: Crumbled cooked bacon can be added between potato layers for extra richness.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions on medium power to avoid overcooking. Add a splash of milk to the potatoes before reheating to restore creaminess.
Freezing: Scalloped potatoes can be frozen, though texture may slightly change. Wrap tightly and freeze for up to 1 month. Pork chops can also be frozen and reheated later.
FAQs
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used. Just be mindful of the cooking time, as they tend to cook more quickly and can dry out if overcooked.
Do I need to parboil the potatoes before baking?
No, thinly slicing the potatoes allows them to cook fully in the oven without the need for pre-cooking.
Can I make this dish ahead of time?
You can prepare the scalloped potatoes in advance and refrigerate them before baking. Sear the pork chops fresh for the best texture.
What’s the best potato type for scalloped potatoes?
Yukon gold potatoes are ideal due to their creamy texture, but russet potatoes can also be used for a fluffier consistency.
How do I keep pork chops from drying out?
Do not overcook the pork chops. Searing them for 3–4 minutes per side and letting them rest helps retain their juices.
Can I add vegetables to this recipe?
Yes, thin layers of spinach or sautéed mushrooms can be added between the potato layers.
Is it possible to make this dish gluten-free?
Yes, use a gluten-free flour blend to make the roux for the cheese sauce.
What cheeses can I substitute?
You can use Gruyère, Fontina, or a sharp white cheddar in place of or along with the listed cheeses.
Can I cook everything in one skillet?
You can sear the pork chops in an oven-safe skillet and bake the potatoes in the same pan if the size allows.
What wine pairs well with this dish?
A medium-bodied white wine such as Chardonnay or a light red like Pinot Noir pairs beautifully with the creamy potatoes and savory pork.
Conclusion
Skillet Pork Chops with Cheesy Scalloped Potatoes is a comforting, flavorful meal perfect for weeknights or special occasions. The tender, seasoned pork chops and rich, creamy potatoes come together seamlessly, offering a satisfying and balanced plate. With simple ingredients and classic preparation, this recipe is a timeless addition to your home-cooked favorites.
Print
Skillet Pork Chops with Cheesy Scalloped Potatoes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Halal
Description
Tender, seasoned skillet pork chops paired with rich, cheesy scalloped potatoes. A hearty and comforting dish ideal for cozy dinners or family gatherings.
Ingredients
- 2 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 medium Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season pork chops with salt, pepper, garlic powder, and thyme.
- In a skillet over medium-high heat, heat olive oil and butter.
- Sear pork chops for 3–4 minutes per side, until golden brown and cooked through. Remove and let rest.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cook until thickened, about 3–4 minutes.
- Stir in cheddar and Parmesan cheeses until smooth. Season with salt and pepper.
- In a greased baking dish, layer the sliced potatoes and pour the cheese sauce over them.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
- Serve pork chops with a generous scoop of cheesy scalloped potatoes. Garnish with fresh parsley.
Notes
- Use a mandoline for evenly sliced potatoes.
- Let pork chops rest before serving for juicier meat.
- Sharp cheddar adds more flavor to the cheese sauce.
- For added flavor, sear the pork chops in a cast iron skillet.
Nutrition
- Serving Size: 1 pork chop with potatoes
- Calories: 620
- Sugar: 5g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
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