Succulent Pork Chop Potato Dish

This one-pot wonder combines juicy pork chops and creamy potatoes into a single soul-warming treat. The succulent meat sits on top of velvety potato layers all swimming in a rich sauce that gets thick and bubbly while baking. It's the ultimate fill-you-up dinner that hits the spot when it's cold outside.

I whipped this up for my hubby after he'd had a rough week at work. The way his eyes lit up at the first bite told me all I needed to know. Now whenever we want something special without spending our whole Sunday in the kitchen, this is what we make.

Ingredients

• Bone in pork chops: Roughly 1 inch thick. The bone helps keep everything moist during cooking. Go for ones with nice fat streaks for better taste.
• Thinly sliced onion: They'll soften into the sauce and add natural sweetness. Yellow or white work best here.
• Minced garlic: Brings richness without taking over. Try to use fresh but the jar stuff works too.
• All purpose flour: This forms your sauce base. Cook it with the onions first so it doesn't taste raw.
• Milk: Adds the creamy factor. Full-fat gives the best results.
• Chicken broth: Brings meaty flavor to the sauce. Pick low sodium so you can control the salt.
• Thinly sliced potatoes: Either Russets or Yukons do great. Cut them the same size so they cook evenly.
• Shredded cheddar cheese: Creates that yummy brown top and rich taste. The sharper kinds pack more punch.
• Paprika: Gives nice color and gentle warmth. Hungarian variety tastes best in this dish.
• Fresh parsley: Adds a pop of color and freshness. The flat-leaf kind has more flavor than curly.

Step by Step Instructions

Prepare and Preheat:

Get your oven going at 350°F. This gentle heat lets everything cook slowly and properly. While it's warming up, cut your potatoes and onions into even slices so the whole dish cooks at the same pace.

Brown the Pork Chops:

Sprinkle salt and pepper all over your thick pork chops. Pour some oil in a big pan and heat it till it shimmers. Drop in the chops without overcrowding and cook about 3 minutes each side until they turn golden brown. We're just adding color, not cooking them through. Set them aside.

Create the Base Sauce:

Turn down the heat to medium and toss those onion slices and garlic into the same pan with all the tasty pork bits. Stir them around for roughly 5 minutes until they go soft and smell amazing. The onions will grab all the flavor left behind by the meat.

Make the Roux:

Toss the flour over your soft onions and garlic, keeping it moving for about 2 minutes. This step gets rid of that flour taste and starts the thickening magic. Don't stop stirring or you'll get lumps. It should look kinda like damp sand.

Build the Sauce:

Slowly pour in your milk and broth, whisking non-stop to avoid lumps. Start with just a little, mix it in good, then add more. Let it bubble gently for around 3 minutes until it's thick enough to coat a spoon. Then take it off the heat.

Assemble the Casserole:

Grab a big baking dish (9x13 inches works great) and spread half your potato slices across the bottom. Pour half the oniony sauce all over them, making sure to cover everything. Sprinkle half your cheese on top. Then do it all again with what's left of the potatoes, sauce, and cheese.

Top and Season:

Now lay those browned chops right on top, pressing them down just a bit into the sauce. Dust everything with paprika for pretty color and subtle flavor. You should still see the chops sitting proudly on their potato throne.

Covered Bake:

Wrap the dish tightly with foil. This keeps moisture in so the potatoes can steam and get soft while the sauce bubbles away. Pop it in your hot oven for a full hour, giving those potatoes plenty of time to cook.

Uncovered Bake:

Pull off the foil and let it keep cooking another 15 to 20 minutes. This final stretch lets the top get golden and slightly crispy while extra moisture cooks off, making flavors stronger. Your pork should hit 145°F inside.

Rest and Garnish:

Take it out and let it sit for 10 minutes. This helps the sauce thicken up a bit more and lets all the flavors mingle together. Just before you serve it, scatter fresh chopped parsley over the top for a bright color pop and fresh taste against all that richness.

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Don't even think about swapping out those bone-in chops. I tried it once with boneless ones to save time and wow, big mistake. The bone doesn't just keep the meat juicy during the long cooking time, it dumps amazing flavor into the sauce as everything cooks together.

Make Ahead Options

You can totally prep this dish ahead of time. Just get everything ready up to the baking step, then cover it and stick it in the fridge for up to a day. When you're ready to cook, let it sit out for half an hour to lose the chill, then add about 15 more minutes to the covered baking time. The flavors actually get even better when they hang out together before cooking.

Perfect Pairings

This filling casserole stands on its own just fine, but adding a simple green veggie makes it even better. We love it with some steamed broccoli or a bunch of arugula tossed with lemon dressing. The bright, slightly bitter greens cut through all that richness and balance everything out. For fancy nights, try sipping an unoaked Chardonnay or light Pinot Noir alongside it to match those savory flavors.

Troubleshooting Tips

If your sauce looks too runny after baking, just take the pork chops out for a minute, put the dish on the stove over medium heat, and let it bubble uncovered until it thickens up. On the flip side, if things look dry while it's baking, just splash a bit more broth around the edges. Always check your potatoes by poking them with a knife - it should slide in super easily when they're done.

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Common Questions

→ Can I swap bone-in chops for boneless ones?

Sure, boneless chops work fine. Just watch them carefully as they'll cook a bit quicker.

→ Which potatoes should I pick for this meal?

Go with Russet or Yukon Gold potatoes since they cook well and stay firm throughout baking.

→ Is it okay to make this dish the night before?

You can definitely put everything together and keep it in the fridge overnight. Just pop it in the oven when you're ready to eat.

→ What can I use if I don't have cheddar?

Try Monterey Jack, Colby, or any cheese that melts well based on what you like.

→ How do I keep the leftovers?

Put any extra food in a container with a tight lid and stick it in the fridge for up to 3 days. Warm it up in your oven or microwave when you want some more.