Ingredients
Scale
- 4 bone-in pork chops (about 1″ thick)
- Salt and freshly ground black pepper
- 1 Tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, finely minced
- 3 Tbsp plain all-purpose flour
- 1½ cups milk
- 1 cup low-sodium chicken stock
- 2 lbs potatoes, peeled and cut into ⅛″ slices
- 1 cup sharp cheddar, shredded
- 1 tsp sweet paprika
- Chopped fresh parsley, for garnish
Instructions
- Prep & Season:
- Heat your oven to 350°F (175°C).
- Pat pork chops dry, then season both sides with salt and pepper.
- Sear the Chops:
- Warm the oil in a large skillet over medium-high heat.
- Brown pork chops 3–4 minutes per side until golden.
- Transfer chops to a plate and set aside.
- Build the Sauce:
- In the same pan, lower heat to medium. Add onions and garlic; sauté until the onions are soft and translucent.
- Sprinkle the flour over vegetables, stirring constantly to form a smooth paste.
- Slowly whisk in milk and chicken stock until the mixture thickens into a creamy gravy. Remove from heat.
- Assemble the Casserole:
- Grease a large baking dish. Arrange half the potato slices in an even layer.
- Spoon half of the onion-cream sauce over the potatoes, then scatter half of the shredded cheese on top.
- Repeat with the remaining potatoes, sauce, and cheese, finishing with a light dusting of paprika.
- Bake with the Pork:
- Nestle the seared pork chops into the top of the layered potatoes.
- Cover the dish tightly with aluminum foil and bake for 1 hour.
- Finish Browning:
- Remove the foil and return the casserole to the oven. Bake 15–20 more minutes, until the pork is cooked through and the potatoes are tender at the center.
- Rest & Serve:
- Let the bake sit for 10 minutes out of the oven—it helps the sauce set.
- Garnish with chopped parsley. Slice and serve warm.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner