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Growing up, our Sunday family meals were pure magic. Nothing compared to when Mom dished up her famous Pork Chops with Scalloped Potatoes. That wonderful smell still takes me right back to childhood, watching her work her magic as the rich scent of seasoned pork mixed with creamy potato layers filled our home. These days, I get to keep this family tradition going by cooking this beloved dish for my children too.
Easy, Wallet-Friendly Soul Food
I've turned to this dish so many times when I want something hearty without spending forever cooking. You'll find all the ingredients in most kitchens, and it's really simple to put together. I try to grab pork when it's discounted, which makes this perfect for cheap family meals on busy nights. My kids' faces always light up when they catch a whiff of these pork chops cooking away.
Ingredients List
- Potatoes: 5 potatoes (Yukon Gold or white) Pick ones that feel solid with no greenish areas. Yukons are my favorite because they've got that naturally buttery taste and don't fall apart while cooking. Just make sure they're washed and dried before you slice them.
- Pork Chops: 5 pork chops I prefer bone-in types as they don't dry out as easily. Try to find ones with good color and some fat running through them.
- Onion: 1 onion, diced or sliced I usually pick yellow onions since they turn deliciously sweet during cooking.
- Whole Milk: 1 cup Using the full-fat kind really steps up the richness factor.
- Cheddar Cheese: 3 cups shredded Don't buy pre-shredded - grating your own makes for much better melting.
- Butter: 3 tbsp unsalted butter Go for actual butter here, it matters for flavor.
- Salt and Pepper: to taste Grinding your pepper fresh really packs more punch.
- Optional Seasonings: Fresh-cut chives from my backyard add amazing flavor. Sometimes I throw in a bit of garlic salt when I want something extra special.
Cooking Instructions
- Ready Your Potatoes
- Start by peeling then cutting your potatoes into very thin slices - around 1/8 inch works great. My mandoline slicer comes in handy for this task because it cuts everything evenly. Put the slices in a buttered dish and start heating your oven to 375°F.
- Whip Up Your Sauce
- Take a pan and melt down your butter. Add your onions and cook until they're soft, about 5 minutes or so. Pour the milk in and add your freshly grated cheese. Keep stirring until you've got a smooth, silky sauce. Add your seasonings and pour it over your potato slices.
- Prepare The Chops
- Get a pan nice and hot. Season your pork chops well with salt and pepper. Cook them until they're golden on both sides. Then lay them right on top of your cheese-covered potatoes.
- Complete The Dish
- Cover the whole thing with foil and bake for 45 minutes. Then take the foil off and cook another 15 minutes until everything looks bubbly and golden. Let it sit for a bit before you serve up your creation.
Personalize Your Dish
This recipe's fun to experiment with. I'll sometimes mix in sliced carrots or parsnips alongside the potatoes for extra nutrition and color. When I'm feeling fancy, I'll use heavy cream instead of milk for an ultra-luxurious result. My little girl loves when I spice things up by mixing diced jalapeños into the cheese sauce. Don't be afraid to follow your gut and customize it yourself.
Frequently Asked Questions
- → Is it possible to prep this dish early?
Sure, you can mix the potatoes and assemble everything a day before. Store it covered in the fridge, but bake it a bit longer—about 10-15 minutes more—to account for the cold start.
- → Which potatoes are best for this?
Go for Yukon Gold or white potatoes. They stay firm when cooked and have just the right level of starch to make a creamy bake.
- → Why does my cheese sauce have lumps?
For silky smoothness, shred your cheese fresh at home. Pre-shredded cheese includes extras that can mess up your sauce's texture.
- → Can I swap in bone-in pork chops?
Yep, both work fine here. Bone-in chops may take a couple more minutes to cook, but they bring extra flavor to the table.
- → How do I know everything is cooked through?
Check that the chops reach 145°F inside, the potatoes are tender when poked, and the cheese sauce is bubbly with a golden hint on top.