Name: Pork Chop Potato Casserole: The Ultimate Comfort Food Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Ingredients: 4 boneless pork chops, about 1 inch thick; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon smoked paprika; Salt and freshly ground black pepper to taste; 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick); 1 large yellow onion, thinly sliced; 2 cloves garlic, minced; 4 tablespoons butter, divided; 3 tablespoons all-purpose flour; 3 cups milk (whole milk recommended for richness); 1 cup chicken broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 1 1/2 cups shredded Gruyere cheese, divided (or Swiss cheese); 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley, for garnish (optional)

Pork chop potato casserole: just the name conjures up images of cozy evenings, comforting aromas, and a truly satisfying meal. Have you ever craved a dish that's both hearty and easy to prepare? This recipe is your answer! Imagine tender, juicy pork chops nestled amongst creamy, cheesy potatoes, baked to golden perfection. It's a symphony of flavors and textures that will have your family begging for seconds.

While the exact origins of pork chop potato casserole are a bit hazy, its roots lie in classic comfort food traditions. Casseroles, in general, have long been a staple in home kitchens, offering a convenient way to combine ingredients and create a complete meal in one dish. This particular combination likely emerged as a way to elevate simple ingredients into something truly special, perfect for family dinners or potlucks.

What makes this dish so universally loved? It's the perfect balance of savory and comforting. The pork chops provide a rich, meaty flavor, while the potatoes offer a creamy, starchy base. The addition of cheese elevates the dish to another level of deliciousness. Plus, it's incredibly convenient! With minimal prep time and a simple baking process, this casserole is a lifesaver on busy weeknights. Get ready to experience the ultimate comfort food with this incredible recipe!

Ingredients:

For the Pork Chops:

4 boneless pork chops, about 1 inch thick
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste

For the Potato Casserole:

2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 large yellow onion, thinly sliced
2 cloves garlic, minced
4 tablespoons butter, divided
3 tablespoons all-purpose flour
3 cups milk (whole milk recommended for richness)
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 1/2 cups shredded Gruyere cheese, divided (or Swiss cheese)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Pork Chops:

Season the Pork Chops: In a small bowl, combine the garlic powder, onion powder, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Rub this mixture evenly over both sides of the pork chops. Make sure you get every nook and cranny! This is where the flavor comes from.
Sear the Pork Chops: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned pork chops in the skillet. Don't overcrowd the pan; you may need to do this in batches. Sear the pork chops for about 3-4 minutes per side, until they are nicely browned. We're not cooking them all the way through at this stage, just getting a good sear for flavor and color.
Remove from Heat: Remove the seared pork chops from the skillet and set them aside on a plate. They will finish cooking in the oven with the casserole.

Preparing the Potato Casserole:

Prepare the Potatoes and Onions: Peel the potatoes and slice them thinly, about 1/8 inch thick. A mandoline slicer can be helpful for achieving uniform thickness, but a sharp knife works just fine too. Thinly slice the onion as well. Mince the garlic and set aside.
Sauté the Onions and Garlic: In the same skillet you used for the pork chops (don't wipe it out – all those browned bits are flavor!), melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until they are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
Make the Roux: Sprinkle the flour over the sautéed onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the sauce. Make sure to cook out the raw flour taste.
Whisk in the Liquids: Gradually whisk in the milk and chicken broth, making sure to break up any lumps of flour. Continue whisking until the sauce is smooth.
Simmer the Sauce: Bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly.
Season the Sauce: Stir in the salt, pepper, and nutmeg. Taste and adjust seasonings as needed. Don't be afraid to add a little more salt if it needs it!
Add Cheese: Remove the sauce from the heat and stir in 1 cup of the shredded Gruyere cheese and the Parmesan cheese until melted and smooth. Reserve the remaining 1/2 cup of Gruyere for topping the casserole.

Assembling and Baking the Casserole:

Layer the Ingredients: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Arrange a layer of potato slices on the bottom of the dish, overlapping them slightly. Pour about one-third of the cheese sauce over the potatoes.
Add More Layers: Arrange half of the remaining potato slices over the sauce, followed by another third of the cheese sauce.
Add the Pork Chops: Place the seared pork chops on top of the potato and sauce layers. Arrange them evenly across the dish.
Final Layers: Cover the pork chops with the remaining potato slices and pour the remaining cheese sauce over the top. Make sure all the potatoes are covered in sauce to prevent them from drying out.
Top with Cheese: Sprinkle the remaining 1/2 cup of shredded Gruyere cheese evenly over the top of the casserole.
Bake the Casserole: Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove Foil and Continue Baking: Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the cheese is melted and bubbly and the pork chops are cooked through. The internal temperature of the pork chops should reach 145°F (63°C). Use a meat thermometer to check.
Rest Before Serving: Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice.
Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Tips for Success:

Use a Mandoline: A mandoline slicer will help you achieve uniformly thin potato slices, which will ensure even cooking. If you don't have a mandoline, use a sharp knife and take your time.
Don't Overcrowd the Pan: When searing the pork chops, don't overcrowd the pan. This will lower the temperature of the oil and prevent them from browning properly. Work in batches if necessary.
Adjust Seasonings: Taste the cheese sauce before adding it to the casserole and adjust the seasonings as needed. You may want to add more salt, pepper, or nutmeg to suit your taste.
Use High-Quality Cheese: Using high-quality Gruyere and Parmesan cheese will make a big difference in the flavor of the casserole.
Check for Doneness: Use a meat thermometer to check the internal temperature of the pork chops to ensure they are cooked through. The internal temperature should reach 145°F (63°C). The potatoes should be easily pierced with a fork.
Let it Rest: Letting the casserole rest for 10-15 minutes before serving allows the sauce to thicken slightly and makes it easier to slice.

Variations:

Add Vegetables: Feel free to add other vegetables to the casserole, such as sliced mushrooms, bell peppers, or spinach. Sauté them with the onions and garlic before adding the flour.
Use Different Cheese: If you don't have Gruyere cheese, you can use Swiss cheese, cheddar cheese, or a combination of cheeses.
Make it Spicy: Add a pinch of red pepper flakes to the cheese sauce for a little bit of heat.
Use Different Herbs: Experiment with different herbs, such as oregano, basil, or sage.
Add Bacon: Cook some bacon and crumble it over the top of the casserole before baking for added flavor and texture.

Storage Instructions:

Refrigerate: Store leftover pork chop potato casserole in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Reheat the casserole in the oven at 350°F (175°C) until heated through, or in the microwave.
Freeze: You can also freeze the casserole for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

This Pork Chop Potato Casserole isn't just another weeknight dinner; it's a comforting, flavorful experience that's surprisingly easy to pull off. From the tender, juicy pork chops to the creamy, cheesy potatoes, every bite is a symphony of textures and tastes that will have your family begging for seconds. I know, I know, I'm biased, but trust me on this one – it's a game-changer! Why is this a must-try? Well, beyond the sheer deliciousness, it's incredibly versatile. It's a complete meal in one dish, minimizing cleanup and maximizing flavor. Plus, it's budget-friendly, using readily available ingredients that won't break the bank. And let's be honest, who doesn't love a good casserole? It's the ultimate comfort food, perfect for chilly evenings or when you just need a little something special. But the real magic lies in its adaptability. Feel free to experiment with different cheeses – a sharp cheddar would add a delightful tang, or a Gruyere would elevate it to a more sophisticated level. You could also incorporate vegetables like sliced mushrooms, bell peppers, or even some chopped broccoli for added nutrients and flavor. For a spicier kick, consider adding a pinch of red pepper flakes or a dash of your favorite hot sauce to the cream sauce. Serving suggestions? The possibilities are endless! A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the casserole. Steamed green beans or asparagus would also be lovely additions. And for a truly decadent experience, serve it with a side of crusty bread to soak up all that delicious sauce. If you're looking to make it a complete meal prep, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time to ensure it's heated through properly. You can also freeze individual portions for a quick and easy lunch or dinner on busy days. Just thaw it overnight in the refrigerator and reheat it in the oven or microwave. I truly believe this Pork Chop Potato Casserole will become a staple in your household. It's a crowd-pleaser, a time-saver, and most importantly, it's absolutely delicious. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Did you make any variations? What did your family think? I'm always eager to hear your feedback and learn from your culinary adventures. Happy cooking! Don't forget to rate the recipe if you enjoyed it! Your ratings help others discover this amazing dish. And if you're feeling extra generous, share a picture of your creation on social media and tag me! I can't wait to see your delicious Pork Chop Potato Casserole creations!