Ingredients
For the Casserole:
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4 boneless pork chops (about 1-inch thick)
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Salt and pepper, to taste
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2 tablespoons olive oil or butter
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4 cups thinly sliced potatoes (Yukon Gold or Russet)
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1 small onion, thinly sliced
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2 cups shredded cheddar cheese (divided)
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2 cloves garlic, minced
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2 cups milk
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2 tablespoons all-purpose flour
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2 tablespoons butter
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1 teaspoon dried thyme
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½ teaspoon paprika
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¼ teaspoon black pepper
🧑🍳 Instructions
1. Prep the Pork Chops:
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Preheat oven to 375°F (190°C).
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Season pork chops with salt and pepper.
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Heat olive oil or butter in a skillet over medium-high heat.
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Sear pork chops 2–3 minutes per side until lightly browned. Remove and set aside.
2. Make the Creamy Sauce:
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In the same skillet, melt 2 tablespoons butter over medium heat.
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Add garlic and cook 30 seconds.
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Stir in flour and cook 1 minute to form a roux.
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Gradually whisk in milk until smooth.
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Add 1 cup shredded cheddar, thyme, paprika, and pepper. Stir until cheese melts and sauce thickens slightly.
3. Assemble the Casserole:
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In a greased 9×13-inch baking dish, layer half of the sliced potatoes.
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Top with half of the onions and half of the remaining cheddar cheese.
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Pour half of the cheese sauce over the layers.
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Repeat with remaining potatoes, onions, and sauce.
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Nestle seared pork chops on top of the casserole.
4. Bake:
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Cover with foil and bake for 45 minutes.
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Remove foil, sprinkle remaining 1 cup cheddar on top, and bake another 15–20 minutes until cheese is golden and bubbly, and potatoes are tender.
5. Serve:
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Let rest for 5 minutes before serving.
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Optional: Garnish with chopped parsley for color.
✅ Tips:
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For extra flavor, sprinkle a little smoked paprika or garlic powder on the pork before searing.
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You can use bone-in pork chops, but increase baking time to ensure they’re fully cooked.
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Substitute half-and-half or cream for milk for a richer, creamier sauce.