Prepare the Pork Chops:
Heat olive oil in a large skillet over medium-high heat.
Season both sides of the pork chops with salt, pepper, garlic powder, onion powder, and thyme.
Once the oil is hot, add the pork chops to the pan and cook for about 4-5 minutes per side, or until the pork chops are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Remove from heat and set aside to rest while you prepare the potatoes.
Make the Scalloped Potatoes:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
In a saucepan, melt the butter over medium heat. Add the garlic and onion and sauté for 2-3 minutes until soft and fragrant.
Stir in the heavy cream and milk, then season with salt, pepper, and paprika (if using). Bring to a gentle simmer and cook for 3-4 minutes.
Layer the sliced potatoes in the prepared baking dish, making sure each layer is evenly spread out.
Pour the creamy mixture over the potatoes, ensuring they are well coated.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the baking dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.
Assemble and Serve:
Once the pork chops are rested, serve them alongside the scalloped potatoes. Garnish with fresh parsley for a pop of color and flavor.
Serving and Storage Tips:
Serve the pork chops with a side of steamed vegetables or a simple salad for a well-rounded meal.
Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the potatoes in the oven at 350°F (175°C) for 10-15 minutes until heated through. You can also microwave the potatoes, though the texture may not be as crispy.
The pork chops can be reheated in a skillet or oven, but be careful not to overcook them, as they can become dry.
Variations:
Cheese Variations: While sharp cheddar is traditional, you can use Gruyère, Monterey Jack, or a mix of cheeses for different flavor profiles.
Add Bacon: For an extra layer of flavor, crumble crispy bacon over the scalloped potatoes before baking.
Herb Variations: Add fresh herbs like rosemary, thyme, or sage to the cream sauce for an herbal twist.
Low-Carb Option: Substitute the potatoes with thinly sliced zucchini or cauliflower for a low-carb version of this dish.
Vegetarian Version: Skip the pork chops and enjoy the scalloped potatoes as a standalone vegetarian dish, or add mushrooms for a meaty texture.
FAQs:
1. Can I make this dish ahead of time? Yes! You can assemble the scalloped potatoes a day in advance and refrigerate them. Just cover the baking dish with plastic wrap or foil. On the day you plan to bake, allow the dish to come to room temperature before cooking. You can also sear the pork chops ahead of time and store them in the refrigerator until ready to serve.
2. What’s the best cut of pork for this recipe? Bone-in pork chops are ideal for their flavor and tenderness, but boneless pork chops will also work well. You could also use a pork loin or tenderloin if you prefer a leaner cut.
3. Can I use a different type of potato? Yes, while russet and Yukon Gold potatoes are most commonly used for scalloped potatoes, you can substitute with red potatoes or other waxy varieties, though they may hold their shape a bit more and not become as creamy.
4. Can I freeze leftovers? Yes, you can freeze the leftover scalloped potatoes. Just store them in an airtight container, and they will last for up to 2 months in the freezer. When ready to reheat, let them thaw in the refrigerator overnight and then bake in the oven until hot.
5. How do I avoid watery scalloped potatoes? To prevent watery scalloped potatoes, make sure to slice the potatoes thinly and bake the dish long enough for the cream to thicken. Also, avoid using too much milk or cream, as this can make the dish too runny.
