This is comfort food at its simplest—tender pork chops and creamy scalloped potatoes, all baked together on one sheet pan. I developed this method after years of trying to replicate my grandmother’s layered suppers without the fuss.
The secret is baking everything at a high heat to ensure the pork stays juicy while the potatoes become golden and tender. A creamy sauce ties the layers together, creating a dish that tastes like it took hours.
What you get is a complete meal with minimal cleanup. The pork chops emerge perfectly cooked, the potatoes rich and velvety, and the flavors meld into something deeply satisfying.
Ideal for busy weeknights or lazy weekends. Here’s how to make it.
Ingredients for Recipe for Pork Chops and Scalloped Potatoes in Oven
Pantry staples and a quick stop at the dairy aisle. Everything for comfort on one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | About 1 inch thick |
| Yukon Gold Potatoes 🥔 | 2 lb | Thinly sliced, peeled or unpeeled |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Or substitute half-and-half |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the sauce |
| Unsalted Butter 🧈 | 2 tbsp | Melted for roux |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Shallot 🧅 | 1 whole | Finely diced |
| Dijon Mustard 🟡 | 1 tbsp | For depth of flavor |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded from block |
| Gruyere Cheese 🧀 | ½ cup | Shredded for richness |
| Olive Oil 🫒 | 1 tbsp | For searing pork chops |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
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The pork chops are the star here. Bone-in, about 1 inch thick—they stay juicier than boneless. Most grocery stores carry them pre-cut, but ask the butcher to slice them evenly if you want consistent cooking. For the potatoes, Yukon Golds have that perfect creamy-but-firm texture. Grab a block of cheddar and shred it yourself (pre-shredded has anti-caking agents that make the sauce grainy).
No shallots? Sweet onion works fine. Skip the Gruyere? Use all cheddar or swap in Monterey Jack. Heavy cream is non-negotiable for the sauce, but if you’re in a pinch, half-and-half with a splash of milk gets you close. The Dijon mustard adds depth—don’t skip it. If you’ve got fresh thyme or rosemary lying around, toss a few sprigs on top of the potatoes before baking (worth the extra minute).
Leftovers reheat like a dream. Store in an airtight container for up to 3 days in the fridge. Freezes okay for 1 month, but the potatoes can get a little mushy. Best made fresh though—nothing beats it straight from the oven.
Why You’ll Love This Recipe
- One Pan Wonder: I love how everything cooks together—the pork chops and scalloped potatoes soak up the creamy sauce while baking.
- Creamy Dreamy: The Yukon Golds turn buttery soft in that heavy cream and milk mixture, with just the right crispy edge on top.
- Family Approved: This is my go-to for Sunday dinners and busy weeknights alike—everyone cleans their plate.
- Leftovers? Yes Please: Honestly, the flavors deepen overnight, and reheating is a breeze for next-day lunches.
Step-by-Step Instructions for Pork Chops and Scalloped Potatoes in Oven
Here’s my tested method for a one-pan meal that delivers comfort in every bite.
Step 1: Prep the Potatoes and Make the Cream Sauce
Thinly slice the 2 lb Yukon Gold Potatoes into ⅛-inch rounds—a mandoline works great here. As you slice, transfer them to a large bowl of cold water to prevent browning.
In a saucepan over medium heat, melt the 2 tbsp Unsalted Butter. Add the 2 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes until it forms a light golden roux. Slowly whisk in the 1.5 cups Heavy Cream, 0.5 cup Whole Milk, and 1 cup Chicken Broth until smooth.
Stir in the 1 tbsp Dijon Mustard, 3 cloves minced Garlic Cloves, and 1 whole Shallot. Simmer for 3-4 minutes until slightly thickened. Season with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.
Step 2: Layer the Scalloped Potatoes
Drain and pat dry the potato slices. In a 9×13-inch baking dish, arrange a single layer of potatoes slightly overlapping. Pour ⅓ of the cream sauce over them, then sprinkle with ½ cup of the Sharp Cheddar Cheese.
Repeat with two more layers of potatoes, sauce, and cheese, ending with a final sprinkle of the remaining 1 cup Sharp Cheddar Cheese and 0.5 cup Gruyere Cheese. Cover with foil—this traps steam to cook the potatoes evenly.
Step 3: Sear the Pork Chops
Pat the 4 whole Bone-In Pork Chops dry with paper towels and season both sides with a pinch of Kosher Salt and Freshly Ground Black Pepper. Heat the 1 tbsp Olive Oil in a large skillet over medium-high heat.
Sear the pork chops for 2-3 minutes per side until they develop a golden-brown crust. They won’t be fully cooked yet—that happens in the oven. Transfer them to a plate and let them rest while the potatoes begin baking.
Step 4: Bake Everything Together
Bake the covered potatoes at 375°F for 30 minutes. Then, uncover and nestle the seared pork chops into the potato layers. Return to the oven, uncovered, and bake for another 25-30 minutes.
You’ll know it’s done when the potatoes are fork-tender and the pork chops reach an internal temperature of 145°F. The cheese should be bubbly and golden brown on top.
Step 5: Rest and Serve
Remove from the oven and let rest for 5-10 minutes—this allows the juices in the pork chops to redistribute and the sauce to set slightly. The potatoes will absorb any extra liquid, making every bite rich and creamy.
Serve hot, with the pork chops on top of the scalloped potatoes. The combination of crispy-edged pork and tender, cheesy potatoes is pure comfort on a plate.
Pro Tips For Making Recipe For Pork Chops And Scalloped Potatoes In Oven
- Sear First, Bake Later: Start the pork chops in a screaming-hot skillet for 2-3 minutes per side to lock in juices, then transfer to the oven with the potatoes. I learned this the hard way—skipping the sear leaves them pale and bland, even if they’re technically cooked through. —
- Slice Potatoes Thin: Aim for ⅛-inch slices for the Yukon Golds so they soften evenly in the cream mixture. After one too many batches of undercooked spuds, I finally just broke down and bought a mandoline. —
- Warm the Cream: Take the heavy cream and whole milk out of the fridge 20 minutes before mixing—cold dairy can make the sauce separate when it hits the hot oven. Sounds fussy, but it’s the thing that matters most for smooth scalloped potatoes. —
- Rest Before Serving: Let the pork chops rest 5-10 minutes under foil after baking so the juices redistribute. I was skeptical until I tried it, but the difference between dry and tender is night and day.
Health Benefits of These Flavors
Protein Powerhouse
The pork chops in this dish provide about 26 grams of protein per serving, essential for muscle repair and immune function. I love that this meal keeps me full for hours without feeling heavy. 💪
Rich in B Vitamins
Pork is packed with B vitamins, especially B1 and B6, which help convert food into energy. The potatoes add vitamin C and potassium, supporting heart health and electrolyte balance.
Calcium and Vitamin D Boost
The cheddar and Gruyere cheeses deliver a significant dose of calcium for strong bones. Combined with the vitamin D from pork, this dish supports bone health and immune function.
Comfort Without Guilt
While indulgent, this meal offers balanced nutrition. The Yukon Gold potatoes provide fiber and complex carbs for sustained energy, while the cream sauce adds healthy fats for satiety.
Energy-Sustaining Carbs
Potatoes are an excellent source of complex carbohydrates, which break down slowly to provide steady energy. Paired with protein-rich pork, this combo keeps blood sugar stable and prevents energy crashes.
I find this meal gives me lasting energy for my busy afternoons at the farmers market. ✨
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but reduce baking time by 5-10 minutes since boneless cooks faster. They may be slightly less juicy than bone-in, so avoid overcooking.
What’s the best way to slice potatoes evenly?
A mandoline gives perfect ⅛-inch slices quickly. No mandoline? Use a sharp knife and cut carefully. Uneven slices may cook at different rates.
How do I prevent the sauce from curdling?
Keep heat at medium when making the roux, and whisk constantly. Adding cream slowly prevents separation. If it looks grainy, a splash of milk can smooth it out.
Can I make this ahead of time?
Assemble the potatoes and sauce, cover, and refrigerate for up to 12 hours. Add 10 minutes to baking time if starting cold.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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