Baked Pork Chops And Potatoes
Baked pork chops and potatoes are down home cooking at its finest. Also called farmer’s pork chops, this dish features seared pork chops that get roasted to perfection nestled on top of creamy homemade scalloped potatoes. Perfect for dinner for a hungry crowd!
These baked pork chops and potatoes are anything but boring!
They make the perfect comfort food.
And even better, they are great for a crowd or large family.
They even feed my brood of hungry boys!
Since this recipe only uses kitchen staples, you should have many of the ingredients on hand, which can help save you some money.
This budget friendly family meal makes great leftovers too!
Ingredients
Here’s what you’ll need for the ultimate in comfort cooking:
- Pork chops– Thick boneless chops are best.
- Russet potatoes – You can use gold potatoes if needed, just make sure they are washed, peeled, and cut into 1/4″ coins.
- Yellow onion – You could use a white onion if you prefer.
- Flour – Regular all purpose flour.
- Seasonings – You’ll need seasoned salt, garlic powder, regular salt and pepper, and chives.
- Fats – You’ll want both canola oil or other light oil and butter.
- Whole milk – If you absolutely need to substitute 2% but don’t go with lower fat than that. In fact, it would be better to substitute with half and half if you have that on hand but not whole milk.
How to make
Let’s break these baked pork chops down into 4 parts:
- making the potatoes
- making the sauce
- searing the pork
To Make the Potatoes
Start by layering half of the sliced potatoes into a deep 9×13″ casserole dish liberally sprayed with non stick cooking spray.
Then, spread half of the diced onion evenly out over the potato layer and then repeat with another layer using the remaining potatoes and onions.
To Make the Sauce
Continue whisking constantly until the mixture begins to simmer.
When the roux starts simmering, whisk in the milk, one cup at a time.
Keep whisking and cooking until the mixture thickens before adding another cup of milk.
Repeat this process, 1 cup of milk at a time, until all the milk is incorporated.
As soon as it bubbles, turn the heat down to medium low and let it simmer for an additional minute.
Remove the skillet from heat and whisk in half of the seasoning salt, garlic, and black pepper.
Let the sauce rest for 2 minutes off of the heat so it can thicken.
Then pour the sauce over the potatoes and onions in the casserole dish, using a spatula to gently spread it out to cover them evenly.
Finally, bake the mixture, uncovered, at 350° for 20 minutes.
To Prepare The Pork Chops
While the potato mixture is in the oven, pat the pork chops dry and season them with the remaining seasoned salt and black pepper.
Storing Leftovers
Store leftovers by separating the pork and potatoes into different air tight containers.
Refrigerate them for up to 4 days,
Reheat in a hot oven until warmed through or microwave individual portions until warmed through.
How do I make sure the pork is tender not tough?
Searing the pork chops is the secret to keeping the chops nice and tender.
Getting the golden crust on the outside locks all the juices in and keeps the pork chops moist.
Just make sure not to cook them all the way through so they don’t overcook in the oven and dry out.
Is it better to bake pork chops covered or uncovered?
Bake these pork chops uncovered.
They will stay moist thanks to the sear and being nestled on the bed of creamy potatoes.
And baking them uncovered will help a nice crust develop.
Tips and Tricks
- When you are making the sauce for the potatoes, when in doubt keep whisking. This will help ensure the sauce stays nice and smooth.
- Don’t use lower fat dairy than what is recommended. The sauce won’t be as silky and thick.
- Make sure not to overcrowd your frying pan when you sear the pork chops.
- You can meal prep the potatoes ahead of time. If you do this, cover them in cold water until you’re ready to use them. This will prevent them from developing any brown spots. Drain them just before using.
- For a smoky, savory spin try smoking them first instead of pan frying and then add them to the potatoes.
Other Pork Chop Recipes
These baked pork chops and potatoes are a family favorite that is impressive enough to serve to guests as well!
Make it and enjoy!
Looking for other pork chop recipes?
Try these:
- Pork Chop Marsala
- Ranch Pork Chop Sheet Pan Dinner
- Pork Chop & Peaches Skillet
- Smothered Pork Chops In Brown Gravy
If you’ve tried these BAKED PORK CHOPS AND POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Baked Pork Chops And Au Gratin Potatoes
Ingredients
- 8 1/2" thick thick boneless pork chops
- 8 russet potatoes washed, peeled, and cut into 1/4" coins
- 1 small yellow onion peeled & diced
- 1 1/2 cups flour divided
- 1 tbsp seasoned salt divided
- 1/8 tsp garlic powder
- 1/3 cup canola oil
- 1 stick butter equivalent to 8 tablespoons
- 4 cups whole milk
- 1/4 cup chopped chives
- salt & black pepper as needed
Instructions
To Assemble The Sauce
- Spray a deep 9x13" casserole dish liberally with non stick cooking spray. Layer half the potatoes evenly out in the the bottom of the dish.
- Spread half of the diced onion evenly out over the potato layer. Repeat with another layer using the remaining potatoes, and then the remaining onions. Set aside.
To Make The Sauce
- Melt the butter in a skillet over medium heat. As soon as the butter's melted, add 1/2 cup of flour and whisk it in until evenly combined.
- Continue whisking constantly until the mixture's begun to simmer. Start adding the milk, one cup at a time, whisking and cooking until the mixture thickens before adding another cup, until all the milk's been incorporated.
- Let the sauce mixture come to a nice bubble, and then reduce the heat to medium low and let it simmer for an additional minute.
- Remove the skillet from heat, and whisk in half of the seasoning salt, garlic, and black pepper (to taste).
- Let the sauce rest for an additional 2 minutes. It will thicken while it sits.
- Pour the sauce evenly out over the potato and onions in the casserole dish. Using a spatula, gently spread it out to cover them, as needed.
- Bake the casserole, uncovered, at 350° for 20 minutes.
To Prepare The Pork Chops
- Pat the pork chops dry using paper towels, then season them by sprinkling the remaining seasoned salt evenly out over them. Crack fresh black pepper out over them too.
- Add the reaming flour to a flat plate, and then dredge the chops in the flour, turning to coat evenly.
- Set the prepared pork chops aside, and add the canola oil to a large skillet. Heat it over medium heat.
- Once the oil's hot (shimmery), add the chops- working in batches so that you don't over crowd the pan. I suggest doing 2-3 at a time.
- Let the chops cook until nicely seared, but not cooked through, flip and sear the other side. Transfer the chops to the waiting casserole dish, nestling them on top of the potato mixture. Continue until all the chops have been browned and added to the baking dish.
- Bake the pork chop and potato casserole at 350° for 50-60 minutes, and then serve the chops by plating them with the creamy potatoes.
Notes
- When you are making the sauce for the potatoes, when in doubt keep whisking. This will help ensure the sauce stays nice and smooth.
- Don't use lower fat dairy than what is recommended. The sauce won't be as silky and thick.
- Make sure not to overcrowd your frying pan when you sear the pork chops.
- You can meal prep the potatoes ahead of time. If you do this, cover them in cold water until you’re ready to use them. This will prevent them from developing any brown spots. Drain them just before using.
- For a smoky, savory spin try smoking them first instead of pan frying and then add them to the potatoes.
Nutrition
I’ll bet this method keeps the chops nice and moist.
It does, and makes for the most flavorful scalloped potatoes too!
Delicious. Easy. Easily adjust for more or less people.