There’s something incredibly satisfying about a meal that feels both comforting and a little bit special. This combination of creamy, tender scalloped potatoes and a well-cooked pork chop is one of my go-to dishes when I want a hearty, flavorful meal without too much fuss. It’s a classic for a reason, and when you get the technique right, it’s truly a treat.
Let’s talk about the potatoes first. The key to great scalloped potatoes is a rich, smooth sauce that coats every slice of potato beautifully. I like to use Yukon Gold potatoes because they hold their shape well during baking and have a lovely buttery flavor. Thinly slicing them, about 1/8 inch thick, is crucial for even cooking and that signature creamy texture. A mandoline slicer is your best friend here, but a sharp knife and a steady hand will also do the trick.
For the sauce, a simple béchamel forms the base. I start by melting butter, then whisking in flour to make a roux. Cooking the roux for a minute or two helps get rid of that raw flour taste. Then, I gradually whisk in warm milk. Warming the milk helps prevent lumps. Seasoning is important – a pinch of nutmeg, salt, and freshly ground black pepper elevates the flavor. Some people like to add a bit of garlic or onion powder, which are great additions too.
Layering is where the magic happens. I arrange the thinly sliced potatoes in a baking dish, pour the creamy sauce over them, and make sure each layer is covered. A sprinkle of cheese, like Gruyère or sharp cheddar, on top adds a delightful golden crust. Then it’s into the oven, usually covered for the first part of the bake to steam the potatoes, and then uncovered to get that lovely browned top.
Now, for the pork chop. A good pork chop is all about achieving that perfect balance: juicy and tender on the inside with a beautiful sear on the outside. I usually opt for bone-in chops, about 1 to 1.5 inches thick. Patting them completely dry before seasoning is a must for a good sear. A simple seasoning of salt, pepper, and maybe a touch of garlic powder is all you really need.
I like to sear the pork chops in a hot, oven-safe skillet with a bit of oil or butter. Get a good crust on both sides – this takes just a few minutes per side. Once seared, I transfer the skillet directly into the oven alongside the scalloped potatoes (if they’re in oven-safe skillets or dishes). This allows the chops to finish cooking gently in the oven’s heat, ensuring they remain moist.
Cooking times will vary depending on the thickness of your potatoes and pork chops, so keeping an eye on things is key. A general guideline is about 45-60 minutes for the potatoes, checking for tenderness with a fork, and about 15-25 minutes for the pork chops to reach an internal temperature of 145°F (63°C).
Letting the scalloped potatoes rest for a few minutes after coming out of the oven allows the sauce to thicken up even more. And for the pork chops, a short rest period after cooking is essential to let the juices redistribute, making them incredibly tender and flavorful. Serving the juicy pork chop right next to a generous scoop of creamy scalloped potatoes is pure comfort food. It’s a meal that feels like a hug on a plate, perfect for a weeknight dinner or a casual gathering. Enjoy!