4 bone-in pork chops, about 1-inch thick Recipe

If you’ve ever wished for a meal that’s both comforting and a little bit show-stopping, then this recipe for 4 bone-in pork chops, about 1-inch thick smothered in creamy onion sauce atop tender scalloped potatoes is going to be your new weekend hero. Every forkful delivers juicy pork chop goodness paired with layers of cheesy, soft potatoes and a lightly spiced sauce that feels like a warm hug from the inside out. Whether for a family dinner or a special occasion, this casserole recipe lets the humble pork chop shine in a way that’s rich, satisfying, and utterly crave-worthy.

Ingredients You’ll Need

Keeping this dish straightforward yet flavorful means every ingredient earns its place. From the hearty pork chops to the simple seasonings and rich dairy, each element builds layers of taste and texture you’ll adore.

• 4 bone-in pork chops, about 1-inch thick: The star of the dish, these create juicy, satisfying bites with plenty of flavor from the bone.
• Salt and pepper: Essential for seasoning the pork chops and balancing the creamy sauce perfectly.
• 1 tablespoon vegetable oil: For searing the chops to a beautiful golden crust that locks in moisture.
• 1 large onion, thinly sliced: Adds sweetness and depth when cooked down in the sauce.
• 3 cloves garlic, minced: Provides a warm, aromatic undertone that complements the onion and pork well.
• 3 tablespoons all-purpose flour: This thickens the sauce, creating the rich texture that clings to every slice of potato and chop.
• 1 1/2 cups milk: Adds creaminess and tenderness to the casserole.
• 1 cup chicken broth: Infuses savory notes into the sauce, keeping it light yet flavorful.
• 2 pounds potatoes, thinly sliced: Perfect for layering and absorbing the luscious sauce.
• 1 cup shredded cheddar cheese: Brings melty, sharp richness that crowns the casserole beautifully.
• 1 teaspoon paprika: Adds color and a subtle smoky warmth to the top of the dish.
• Fresh parsley, chopped (for garnish): Brightens and freshens each serving with a burst of green.

How to Make 4 bone-in pork chops, about 1-inch thick

Step 1: Prep and Brown the Pork Chops

Start by seasoning your 4 bone-in pork chops, about 1-inch thick generously with salt and pepper on both sides. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then carefully place the chops in the pan. You want to develop a nice golden-brown crust to lock in juices, so resist the urge to move them around too much. After about 3-4 minutes per side, once both sides are beautifully browned, transfer them to a plate and set aside.

Step 2: Build the Onion Garlic Sauce

Using the same skillet, lower the heat to medium and add the thinly sliced onion and minced garlic. Cook gently until the onions turn translucent and sweet, which should take around 5-6 minutes. This slow cooking creates the foundation for your delicious sauce. Next, sprinkle the flour evenly over the onions and garlic, stirring constantly to form a smooth roux. This crucial step will thicken your sauce perfectly.

Step 3: Add Liquids and Thicken

Gradually pour in the milk and chicken broth while stirring continuously to avoid lumps. Keep cooking the mixture until it thickens to a creamy consistency that will coat the potatoes and pork chops beautifully. When it reaches the right texture, remove it from heat and get ready for assembly.

Step 4: Layer the Casserole

In a large casserole dish, begin layering half of your thinly sliced potatoes in an even layer. Pour half of the onion sauce over the potatoes and sprinkle with half the shredded cheddar cheese. Repeat the layers with the remaining potatoes, sauce, and cheese, then finish by sprinkling the paprika on top for a gorgeous pop of color.

Step 5: Bake to Perfection

Place your browned 4 bone-in pork chops, about 1-inch thick on top of the casserole layers. Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 1 hour. After that, remove the foil and continue baking for an additional 15 to 20 minutes. This final stage lets the pork cook through and the potatoes become wonderfully tender, while the cheese bubbles and browns on top.

Step 6: Rest and Garnish

Once out of the oven, let the casserole rest for about 10 minutes – this step helps everything settle and makes slicing easier. Before serving, sprinkle fresh chopped parsley over the top for a bright, fresh contrast that’s as pleasing to the eye as it is to the palate.

How to Serve 4 bone-in pork chops, about 1-inch thick

Garnishes

Fresh parsley is a classic and simple choice that adds color and subtle herbaceous notes. You could also try a sprinkle of chives or even a light drizzle of good-quality olive oil for extra richness.

Side Dishes

While the scalloped potato casserole is filling and packed with flavor, pairing your 4 bone-in pork chops, about 1-inch thick with something green balances the meal perfectly. Think roasted Brussels sprouts, steamed green beans, or a crisp garden salad with a tangy vinaigrette. These lighter sides bring freshness that complements the creamy, hearty casserole.

Creative Ways to Present

If you’re serving guests, slice each pork chop before plating so everyone gets an elegant portion with bone attached. Consider scooping the casserole onto warm plates and topping each serving with pork chop slices, then finish with a sprinkle of fresh herbs and a dash of paprika for a beautiful presentation. It’s as much about how it looks as how it tastes!

Make Ahead and Storage

Storing Leftovers

Leftover 4 bone-in pork chops, about 1-inch thick casserole keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but be sure to cool it completely before refrigerating to maintain quality.

Freezing

This dish freezes beautifully. Wrap portions tightly in plastic wrap and aluminum foil or place in freezer-safe containers for up to 2 months. When you’re ready to enjoy again, thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, until warmed through (about 20-25 minutes). Alternatively, microwave on medium power in shorter intervals, stirring the casserole, to avoid overcooking the pork.

FAQs

Can I use boneless pork chops instead of 4 bone-in pork chops, about 1-inch thick?

Absolutely, boneless chops can work, though bone-in tends to retain more moisture and flavor. If you switch to boneless, consider a slightly shorter cooking time and watch closely to avoid drying out.

What type of potatoes works best in this casserole?

Starchy potatoes like Russets or Yukon Gold are ideal because they soften nicely and absorb the sauce well, giving you tender, flavorful layers.

Is it possible to make this casserole dairy-free?

Yes! Substitute milk with a plant-based milk like almond or oat, and use dairy-free cheese alternatives. The sauce texture will change slightly but can still be delicious with some adjustments.

Can I prepare everything ahead and bake later?

Definitely. Assemble the casserole up to an hour before baking, then cover and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if it’s chilled.

How do I know when the pork chops are fully cooked?

The pork chops should reach an internal temperature of 145°F (63°C). When baked in this casserole, following the timing suggested usually guarantees they’ll be tender and safe to eat.

Final Thoughts

This recipe for 4 bone-in pork chops, about 1-inch thick smothered in onion-laden cream sauce with scalloped potatoes is a lovingly crafted dish that brings impressive comfort to the dinner table without fuss. I can’t wait for you to try it and experience that perfect combination of juicy pork and cheesy potatoes; it’s a guaranteed crowd-pleaser that’s worth every minute spent making it. So get your chops ready, and trust me, this one’s going to become a favorite in no time!

Print