I broke down and started the oven the other night to make Cheesy Pork Chop and Potato Casserole, because we ran out of briquettes to barbecue, and comfort food was calling my name! LJ told me about 3 times Cheesy Pork Chop and Potato Casserole tastes like Christmas dinner! I'm assuming it's the Potatoes Au Gratin I usually make around the holidays he's referring to, but I don't think I've ever seen that kid so excited about food! Actually the whole family was beyond content and dibs started going around the table on the leftovers for lunch the next day!
This recipe for Cheesy Pork Chop and Potato Casserole combines Potatoes Au Gratin, with Fried Pork Chops, with plenty of extra Cheesy Sauce, for smothering over the top of your pork chop. It's comfort food at it's finest, and sure to be a family favorite.
Peel and slice under 1/4" thick 8-9 Medium Sized Potatoes. Place them in cold water until ready to use to prevent browning, and rinse off excess starch. This step can be done several hours ahead of time, and potatoes refrigerated in water, until ready to use.
In a large skillet melt 4 tablespoons Butter and 4 tablespoons Extra Virgin Olive Oil over medium-high heat until hot. Stir in 1 medium Onion Sliced Thin and cook until starting to caramelize.
Sprinkle with 2/3 cup All-Purpose Flour and whisk until flour starts to bubble.I like using a flat whisk for this job like this one from Amazon:Best Manufacturers Flat Roux/Gravy Whip 12-inch. I find it works best for getting into the corners of the pan when making gravies, sauces, and puddings.
Slowly whisk in 3 cup Chicken Stock, about 1/2 cup at a time to prevent lumps.
Then slowly stir in 2 cups Milk, until well combined and smooth. Bring to a simmer and cook until thickened.
Stir in 2 1/2 cups Cheddar Cheese and 1/4 cup Diced Chives, until smooth and cheese is melted.
Taste cheese sauce. Add salt and pepper to taste. At this point I had to chase people out of the kitchen who are trying to dip fingers, chips, crackers, and whatever else they can get their hands on into my sauce!
Drain the potatoes well. Place 1/2 the Potatoes evenly on the bottom of a 10"x15" deep Casserole Pan.
Cover with half of Cheese Sauce, and then remaining potatoes. I like to add the Cheese Sauce in 2 batches to make sure the onions are evenly distributed.
Cover with remaining sauce. Bake in a 350 degree oven for 20 minutes, while making Pork Chops.
Mix together 1 cup All-Purpose Flour, 1 teaspoon Salt, 1 teaspoon Pepper, and 1 teaspoon Granulated Garlic, until well combined. Dredge 6 of your favorite cut Pork Chops in Flour mixture.
In a heavy duty skillet add 2 tablespoons Butter and 3 tablespoons Extra Virgin Olive Oil. Heat over medium-high heat until hot. Add 3 pork chops to pan, and cook until brown.
Flip Pork Chops, and brown other side. Don't worry about cooking pork chops until done since they will finish cooking in oven.
Place browned Pork Chops on top of Cheesy Potato. Repeat browning remaining pork chops.
Once all pork chops are on top of potatoes bake an additional 40 minutes until potatoes are bubbly and soft when poked with a knife or skewer. Allow to rest for about 5-10 minutes before serving.
Serve Cheesy Pork Chop and Potato Casserole with leftover cheese sauce out of the pan over the top of pork chop if desired, and garnish with chives.
It's not fancy pantsy, it's far from cutting edge but it sure hits all the right spots when your craving homestyle cooking!
Cheesy Pork Chop and Potato Casserole
Cheesy Pork Chop and Potato Casserole recipe is the perfect comfort food! It's a recipe the whole family will love!Prep time: PT30M
Cook time: PT1H0M
Total time: PT1H30M
Yield: 6 Servings
- 8-9 whole Potatoes, Medium-Sized Cut under 1/4" Thick
- 4 tablespoons Butter
- 4 tablespoons Extra Virgin Olive Oil
- 1 whole Onion,Medium-Sized Cut In Half and Sliced Thin
- 2/3 cup All-Purpose Flour
- 3 cups Chicken Stock
- 2 cups Milk
- 2 1/2 cups Cheddar Cheese, Grated
- 1/4 cup Chives, Chopped
- Salt and Pepper To Taste
- 6 whole Pork Chops
- 1 cup All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Granulated Garlic
- 2 tablespoons Butter, Softened
- 3 tablespoons Extra Virgin Olive Oil
- Additional Chives For Garnishing (Optional)
- Preheat oven to 350 degrees.
- Soak sliced potatoes in a bowl of cold water to remove excess starch and prevent browning. This can be done a few hours ahead of time and stored in fridge.
- In a large sauce pan add 4 tablespoons of butter and olive oil. Heat over medium-high heat until hot. Add onion and sauté until caramelized. Sprinkle 2/3 cup flour over the top and cook until hot and bubbly. Slowly stir in chicken stock 1/2 cup at a time to prevent lumps and then milk. Bring to a simmer and cook until thickened. Stir in cheese and chives until melted. Taste sauce, add salt and pepper to taste. Remove from heat.
- Drain potatoes well.
- In a 10"x15" casserole dish evenly layer half of potatoes. Cover with half off cheese sauce. Add remaining potatoes, and then cover with remaining cheese sauce.
- Bake in preheated oven for 20 minutes while browning pork chops.
- Combine 1 cup flour, salt, pepper, and granulated garlic until well combined. Dredge pork chops in flour mixture.
- In a heavy duty skillet heat 2 tablespoons butter and 3 tablespoons extra virgin olive oil over medium-high heat until hot.
- Cook 3 pork chops at a time until brown on both sides. Pork chops don't need to be cooked through as they will finish cooking in oven.
- Placed browned pork chops over potatoes.
- Repeat with remaining pork chops.
- Cook uncovered for 40 minutes until potatoes are hot, bubbly, and tender when poked with a skewer.
- Allow to rest 5-10 minutes before serving.
- Serve extra cheese sauce in pan over pork chops and garnish with additional chives, if desired.