Description

Juicy, golden-brown pork chops seasoned to perfection and pan-seared for a crisp crust, served alongside rich and creamy scalloped potatoes smothered in melted cheddar cheese—an ultimate comfort food duo that’s hearty, satisfying, and soul-warming.

Ingredients

Units Scale

2 bone-in pork chops (1-inch thick)
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon garlic powder
Salt and black pepper, to taste
1 teaspoon fresh parsley, chopped (for garnish)
4 medium Yukon Gold potatoes, peeled and thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder

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Instructions

Season pork chops on both sides with garlic powder, salt, and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Sear pork chops for 3–4 minutes per side or until golden brown and cooked through.
Remove from pan and let rest for 5 minutes. Garnish with fresh parsley.
Preheat oven to 375°F (190°C).
In a saucepan, melt butter over medium heat. Stir in flour to make a roux and cook for 1 minute.
Slowly whisk in milk, then add salt, pepper, paprika, and garlic powder. Cook until thickened.
Stir in shredded cheddar until melted.
Layer sliced potatoes in a baking dish, pour cheese sauce evenly over top.
Cover with foil and bake for 35 minutes, then uncover and bake for another 15–20 minutes until golden and bubbly.
Let cool slightly before serving alongside pork chops.

Notes

Let pork chops rest to retain juices before serving.
Use a mandoline slicer for evenly thin potato slices.
Add a sprinkle of extra cheese on top before the final bake for a cheesy crust.

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 6g
Sodium: 680mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 42g
Cholesterol: 145mg