recipe roasted pork chops and scalloped potatoes casserole

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For the Pork Chops:

  • 4 bone-in pork chops
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, minced

For the Scalloped Potatoes:

  • 4 large potatoes, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 2 cups shredded cheddar cheese
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme


  1. Preheat your oven to 375°F (190°C).
  2. Season the pork chops with salt, pepper, dried thyme, dried rosemary, and minced garlic. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops on both sides until golden brown. Remove from the skillet and set aside.
  3. In the same skillet, add butter and flour to make a roux. Cook for 2-3 minutes until the flour is lightly browned.
  4. Gradually whisk in the heavy cream, making sure there are no lumps. Continue whisking until the mixture thickens.
  5. Add shredded cheddar cheese to the cream mixture and stir until melted. Season with salt, pepper, garlic powder, and dried thyme.
  6. Layer the sliced potatoes and onions in a greased casserole dish. Pour the cheese sauce over the potatoes.
  7. Place the seared pork chops on top of the potatoes and sauce.
  8. Cover the casserole dish with aluminum foil and bake in the preheated oven for about 45 minutes.
  9. Remove the foil and continue baking for an additional 15-20 minutes or until the potatoes are tender and the pork chops are cooked through.
  10. If you’d like, you can broil for a few minutes at the end to brown the top.
  11. Remove from the oven, let it rest for a few minutes, and then serve hot.

Enjoy your delicious Roasted Pork Chops and Scalloped Potatoes Casserole!

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