Boneless pork chops, nicely seasoned, skillet seared and baked atop sliced potatoes with a cream sauce.

Pork Chops and Scalloped Potatoes

I can't tell you how many times that I hear "my pork chops always turn out dry" whenever I share a pork chop recipe on social media.

Pork chops are so much leaner today than they used to be and that means they cook much faster and well, folks aren't necessarily used to that! The result? People tend to overcook them, rendering them dry and tasteless!

Cooking that long is no longer necessary with today's leaner pork.

My favorite cut has quickly become pork ribeye chops, which is cut from the rib section of the loin. It is so tender, juicy and rich in flavor, much like the beef ribeye steak, that it earned the same name. It also has enough fat to provide some assurance against overcooking without the need for a brine.

Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

If you can find the pork ribeyes, try them! I think you'll love them.

We love pork chops in this house so I'm always looking for different ways to prepare them. My meat and potatoes guy loves this dish and all you have to do is add a green veggie or a salad to make the meal.

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This recipe is inspired by one that I found in Chef Tony Nataro's Easy Recipes You'll Love (#ad). It's a great cookbook full of any day recipes to add to your collection!

Here's what you'll need to make this Pork Chops and Scalloped Potatoes:

• 4 to 6 (3/4 inch) boneless pork chops, at room temperature
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper 
• 1/4 teaspoon Creole or Cajun seasoning
• 5 medium red or yellow potatoes, scrubbed and unpeeled, sliced
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 medium onion, sliced thin
• 1/2 teaspoon paprika

Here's how to make it!

First things first, you'll need to get those potatoes ready. Now... I've made this dish with both peeled russets and unpeeled yellow or red potatoes so you can go either route. Today I'm using medium sized red potatoes, not the tiny ones that we typically use for seafood boils. Just scrub the skin well.

I'm using a stand-up mandoline (#ad), which is much safer than the old versions - trust me on that one! Plus these usually have a few different features available as well.

Place sliced potatoes in large saucepan and cover with water and heat over medium high heat. Cook about 6 minutes or until potatoes are fork tender. This just helps to speed up the baking process and ensure that you have tender potatoes.

I prepped mine in the microwave using my Anyday Pan (#ad) a new made for the microwave cookware set, covered and vented, with no liquid for 5 minutes.

Meanwhile, preheat oven to 350 degrees F and butter a 9 x 13 inch baking pan; set aside. Season pork chops with salt, pepper and Creole/Cajun seasonings; set aside.

Transfer the blanched potatoes to the prepared baking dish.

Spread out in an even layer.

In the same pot you cooked the potatoes in or a separate skillet, melt 3 tablespoons of the butter. Blend in flour.

Cook, stirring constantly for 2 minutes.

Slowly begin to whisk in broth until fully incorporated and bring to a boil, remove from heat and set aside.

In a separate skillet, heat the olive oil over medium high heat, add pork chops and brown about 2 minutes per side or until nicely seared. Remove pork chops and set aside.

Add onion to that same skillet.

Sauté for about 4 minutes, stirring constantly until tender.

Scatter onions over the potatoes in the baking dish.

Pour gravy evenly over top of potatoes.

Place pork chops on top.

Cover tightly with aluminum foil and bake for 15 minutes. Remove from oven, uncover and sprinkle with paprika and continue cooking, uncovered for 20 to 25 minutes longer, or until pork reaches an internal temperature of 145 degrees F, when an instant read thermometer is inserted into the side and potatoes are tender.

For more of my favorite pork chop recipes, check out this collection on my Pinterest page!

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Posted by DeepSouthDish.com on February 13, 2025

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