Classic Pork Chops and Scalloped Potatoes

There’s something about a one-pan dinner that just makes sense on a busy weeknight. You’ve got your protein, your starch, and all those creamy, cheesy flavors happening at the same time. No juggling multiple pots or trying to time everything perfectly while helping with homework.

I started making pork chops and scalloped potatoes together in the same dish after one too many nights of ending up with dry pork chops and lukewarm potatoes. Turns out, when you layer them together, the pork stays juicy and the potatoes soak up all those good flavors. Plus, you’re only washing one baking dish at the end of the night.

This recipe is pretty straightforward. If you can slice potatoes and shred cheese, you’re basically done with the hard part. The oven does the rest while you fold that laundry or just sit down for five minutes.

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What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy potatoes like russets or Yukon golds. Russets are the classic choice because they absorb the creamy sauce beautifully and get nice and tender, while Yukon golds offer a buttery flavor and hold their shape a bit better during baking. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they won’t break down as nicely and can end up a bit too firm in the finished dish. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly, and make sure to slice them uniformly – about 1/8 inch thick works great.

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Options for Substitutions

This comfort food classic is pretty forgiving when it comes to swaps:

• Potatoes: Russet potatoes are the go-to for scalloped potatoes, but Yukon golds work great too and give you a creamier texture. Just slice them thin and evenly – about 1/8 inch thick.
• Pork chops: Bone-in or boneless both work fine here. If you only have thin-cut chops, reduce the cooking time so they don’t dry out. You can also use chicken thighs if you need to skip pork altogether.
• Cheddar cheese: Sharp cheddar gives the best flavor, but you can mix it up with Gruyere, Swiss, or Monterey Jack. A blend of cheeses actually works really well too.
• Milk: Whole milk is ideal, but 2% works in a pinch. For extra richness, you can replace half the milk with heavy cream or half-and-half.
• Onion: Yellow onions are standard, but white or sweet onions work just as well. If you’re not an onion fan, you can leave it out or use shallots for a milder flavor.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this dish is slicing the potatoes too thick, which means they won’t cook through in time – aim for slices about 1/8 inch thick, and a mandoline slicer makes this super easy and consistent.

Another common error is not seasoning each layer properly, so make sure to salt and pepper the potatoes generously since they need more seasoning than you might think to avoid a bland casserole.

To prevent dry pork chops, choose bone-in chops if possible (they stay juicier), and don’t skip flipping them halfway through – this ensures even cooking and keeps them from drying out on one side.

Finally, if your potatoes aren’t fork-tender after the initial baking time, cover the dish with foil before continuing to bake so the pork chops don’t overcook while the potatoes finish softening.

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What to Serve With Pork Chops and Scalloped Potatoes?

Since this dish is already pretty hearty with the potatoes, I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette cuts through all that creamy cheese and helps balance out the meal. Steamed green beans or roasted broccoli are also great choices that add some color to your plate without making you feel too stuffed. If you want something a bit more substantial, try serving some warm dinner rolls or biscuits on the side for soaking up any extra sauce from the scalloped potatoes.

Storage Instructions

Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The potatoes will soak up some of the sauce as they sit, but they’ll still taste great. I actually think this dish is even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this casserole for up to 2 months, though the potatoes might have a slightly different texture when thawed. Let it cool completely, then wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before reheating.

Reheat: Cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, but the oven method keeps everything nice and creamy. Add a splash of milk if it seems a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2950-3300
• Protein: 175-200 g
• Fat: 170-200 g
• Carbohydrates: 170-200 g

Ingredients

For the potatoes:

• 6 potatoes (peeled and sliced into 1/8-inch rounds)
• 1 large onion
• 1.5 cups milk (I use Borden whole milk for extra richness)
• 4 cups cheddar (freshly shredded for the best melt)
• 4 tbsp butter (I prefer Kerrygold unsalted for this)
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder

For the chops:

• 5 pork chops (bone-in, about 1-inch thick for juiciness)
• 0.5 tsp salt
• 0.25 tsp black pepper

Step 1: Prepare the Oven and Mise en Place

• butter for greasing
• 6 potatoes, peeled and sliced into 1/8-inch rounds
• 1 large onion, sliced
• 4 cups cheddar, freshly shredded

Preheat your oven to 350°F and lightly butter a 9×13 inch baking dish (or similar size).

While the oven heats, peel and slice the potatoes into 1/8-inch rounds—I like to use a mandoline for this to keep the slices consistent, which helps them cook evenly.

Slice the onion into thin rounds as well.

Shred the cheddar cheese fresh if you haven’t already, as freshly shredded cheese melts much more smoothly than pre-shredded varieties.

Step 2: Build the Scalloped Potato Base

• sliced potatoes and onions from Step 1
• 1.5 cups milk
• shredded cheddar from Step 1
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 4 tbsp butter

In a large bowl, combine the sliced potatoes and onions with the milk, shredded cheese, salt, black pepper, and garlic powder.

Toss everything together gently until the potatoes and onions are evenly coated and the cheese is distributed throughout.

Pour this mixture into your prepared baking dish, spreading it in an even layer.

Dot the top with 4 tablespoons of butter cut into small pieces, distributing them across the surface so the butter melts throughout as it bakes.

Step 3: Season and Position the Pork Chops

• 5 pork chops, bone-in, about 1-inch thick
• 0.5 tsp salt
• 0.25 tsp black pepper

Pat the pork chops dry with paper towels and season both sides evenly with salt and black pepper.

Arrange the seasoned pork chops directly on top of the scalloped potato mixture, spacing them out so heat can circulate around each chop.

I prefer bone-in, 1-inch thick chops because they stay juicier during the longer bake time and look more impressive at the table.

Step 4: Bake and Flip

Place the baking dish in the preheated 350°F oven and bake for 25 minutes.

Then carefully flip each pork chop to the other side and return to the oven.

Continue baking for another 25-30 minutes, until the pork chops are cooked through (internal temperature of 145°F) and the potatoes are tender when pierced with a fork.

Step 5: Rest and Check for Doneness

Remove the baking dish from the oven and let it rest for 5 minutes.

Check that the potatoes are fully soft and creamy—if they’re still firm in the center, return the dish to the oven for another 10-15 minutes.

The pork chops should be golden and cooked through with an internal temperature of 145°F at the thickest point.

Let the pork rest in the dish for a few minutes before serving; this keeps the meat juicy and allows the residual heat to finish cooking the potatoes evenly.

Classic Pork Chops and Scalloped Potatoes

Delicious Classic Pork Chops and Scalloped Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 5 servings

Calories 3125 kcal

Ingredients

  

For the potatoes::

• 6 potatoes (peeled and sliced into 1/8-inch rounds)
• 1 large onion
• 1.5 cups milk (I use Borden whole milk for extra richness)
• 4 cups cheddar (freshly shredded for the best melt)
• 4 tbsp butter (I prefer Kerrygold unsalted for this)
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder

For the chops::

• 5 pork chops (bone-in, about 1-inch thick for juiciness)
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

 

• Preheat your oven to 350°F and lightly butter a 9x13 inch baking dish (or similar size). While the oven heats, peel and slice the potatoes into 1/8-inch rounds—I like to use a mandoline for this to keep the slices consistent, which helps them cook evenly. Slice the onion into thin rounds as well. Shred the cheddar cheese fresh if you haven't already, as freshly shredded cheese melts much more smoothly than pre-shredded varieties.
• In a large bowl, combine the sliced potatoes and onions with the milk, shredded cheese, salt, black pepper, and garlic powder. Toss everything together gently until the potatoes and onions are evenly coated and the cheese is distributed throughout. Pour this mixture into your prepared baking dish, spreading it in an even layer. Dot the top with 4 tablespoons of butter cut into small pieces, distributing them across the surface so the butter melts throughout as it bakes.
• Pat the pork chops dry with paper towels and season both sides evenly with salt and black pepper. Arrange the seasoned pork chops directly on top of the scalloped potato mixture, spacing them out so heat can circulate around each chop. I prefer bone-in, 1-inch thick chops because they stay juicier during the longer bake time and look more impressive at the table.
• Place the baking dish in the preheated 350°F oven and bake for 25 minutes. Then carefully flip each pork chop to the other side and return to the oven. Continue baking for another 25-30 minutes, until the pork chops are cooked through (internal temperature of 145°F) and the potatoes are tender when pierced with a fork.
• Remove the baking dish from the oven and let it rest for 5 minutes. Check that the potatoes are fully soft and creamy—if they're still firm in the center, return the dish to the oven for another 10-15 minutes. The pork chops should be golden and cooked through with an internal temperature of 145°F at the thickest point. Let the pork rest in the dish for a few minutes before serving; this keeps the meat juicy and allows the residual heat to finish cooking the potatoes evenly.