Pork Chops with Scalloped Potatoes

Ingredients

• 5 white or Yukon Gold potatoes, peeled and thinly sliced
• 5 pork chops, bone-in or boneless
• 1 onion, sliced or diced
• 1 cup whole milk
• 3 cups shredded cheddar cheese
• 3 tablespoons unsalted butter
• Salt and black pepper, to taste
• Optional: chives, green onions, seasoning salt, or garlic salt

Instructions

1. Preheat the oven: Set the oven to 350°F (175°C) and grease a baking dish.
2. Prepare the ingredients: Peel and slice the potatoes into ¼-inch rounds. Slice or dice the onion and shred the cheddar cheese.
3. Combine the potato mixture: In a large bowl, mix the sliced potatoes, onion, shredded cheese, milk, salt, and pepper until everything is evenly coated.
4. Fill the baking dish: Transfer the potato mixture to the prepared dish and dot the top with small pieces of butter.
5. Add the pork chops: Arrange the pork chops in a single layer over the potatoes. Season with additional salt and pepper if desired.
6. Bake: Place the dish in the oven and bake for approximately 50–55 minutes, checking the pork chops as they cook. If the top browns too quickly or the potatoes need more time, cover loosely with foil and continue baking for another 10–15 minutes as needed.
7. Check for doneness: Make sure the potatoes are tender and the pork chops reach an internal temperature of 145°F (63°C), followed by a 3-minute rest.
8. Serve: Allow the casserole to rest briefly before serving. Spoon the creamy, cheesy potatoes alongside each pork chop and garnish with chopped chives or green onions if desired.

Variations

• Change the cheese: Substitute Gruyère or Monterey Jack for a different flavor.
• Add vegetables: Mix in sliced mushrooms or bell peppers.
• Create a crispy topping: Sprinkle breadcrumbs or crushed crackers over the potatoes before baking.
• Make it creamier: Replace some of the milk with cream for a richer sauce.

Enjoy this hearty, comforting meal with steamed vegetables, a crisp green salad, or warm dinner rolls.