Pork Chops with Scalloped Potatoes

This is the kind of weeknight dinner that smells like coming home. Pork chops get a quick browning to build flavor, then settle on top of layered scalloped potatoes and onions to slowly bake together. The chops drip their fat and juices down into the potatoes, while the chicken broth sauce keeps the potatoes tender and seasoned all the way through.

The sauce here is essentially a quick veloute (chicken broth thickened with butter and flour) instead of the usual cream-based scalloped potato base. The result is a lighter, more savory dish that lets the pork drippings and potato starch do the heavy work of building richness.

The two-stage covered-then-uncovered bake is the secret. The cover traps steam to cook the potatoes through, while uncovering at the end lets the chops crisp up on top and the surface develop golden color.

Pro Tips

• Use rib or loin chops about ¾ inch thick. Thinner chops dry out, thicker ones won’t cook through.
• Slice potatoes thin and uniform (⅛ inch) so they cook evenly. A mandoline helps.
• Brown the chops well, even if it means in batches. Crowding the pan steams them gray.
• Test potatoes with a fork at the 1.5 hour mark. They should yield easily but hold their shape.

Variations

• Add 1 cup shredded sharp cheddar or Gruyere to the layers for a cheesier, richer bake.
• Stir 1 teaspoon fresh thyme or rosemary into the broth sauce for herbal depth.
• Use bone-in chicken thighs instead of pork chops for a lighter version.