Pork Chops and Scalloped Potatoes with Mushroom Soup

This meal of pork chops and scalloped potatoes with mushroom soup features flavorful and juicy chops cooked and served atop creamy and tender potatoes. While scalloped potatoes usually get their creaminess from the combination of melted butter, flour and milk or cream, this recipe simplifies things by thin slices of spud in sour cream and condensed cream of mushroom soup to give them their signature rich flavor. This shortcut makes prepping easier than other pork chop and scalloped potato recipes, so the meal is perfect as a hearty weeknight dinner.

Ingredients for Pork Chops and Scalloped Potatoes with Mushroom Soup

• Potatoes: Starchy russets or Yukon Golds are the best types of potatoes to use in scalloped potato recipes. Use a mandoline to easily make thin, evenly sized slices. (Always use the guard or cut-resistant gloves when using this sharp tool!)
• Onion: Chopped onions add flavor to the scalloped potatoes. Several types of onions will work well in this recipe, including white, yellow and sweet onions.
• Seasonings: The scalloped potatoes and pork chops are seasoned simply with salt and pepper.
• Condensed cream of mushroom soup: A can of condensed soup adds savory flavor to the scalloped potatoes.
• Sour cream: Sour cream adds creaminess and tangy flavor to the sauce.
• Pork loin chops: Pork chops are a cut of pork from the pig’s loin. This section of the pig extends from its hip to its shoulder. Pork loin chops come from the hip and back end of the pig, easily identified by the T-shaped bone that runs down the center. Depending on where the cut is from, you’ll also see center-cut loin or top-loin chops. For this recipe, choose 1-inch-thick chops.
• Fresh parsley: Chopped parsley adds a pop of color and fresh flavor to the finished dish.

Directions

Step 1: Prep the scalloped potatoes

In a greased 13×9-inch baking dish, layer half the sliced potatoes and chopped onion, then sprinkle them with salt and pepper. Repeat the layers. Combine the soup and sour cream and pour them over the potato layers.

Step 2: Bake the scalloped potatoes

Cover and bake the scalloped potatoes at 375°F for 45 minutes.

Step 3: Sear the pork chops

While the potatoes bake, sprinkle the chops with salt and pepper. In a nonstick skillet over medium-high heat, brown the pork chops on both sides, one to two minutes per side.

Step 4: Bake the pork chops with the potatoes

Place the pork chops on top of the scalloped potatoes. Cover and bake them for 15 minutes. Uncover and bake the dish until the chops are tender and the potatoes are lightly golden, 10 to 12 minutes longer. Sprinkle them with parsley just before serving.

Editor’s Tip: Use an instant-read thermometer to check the temperature of the meat; pork should be cooked to 145°.

Pork Chops and Scalloped Potatoes with Mushroom Soup Variations

• Say cheese: Sprinkle shredded cheese over the potato layers to make au gratin potatoes. Try shredded cheddar, Gruyere or smoked Gouda. For the best flavor and meltability, shred the cheese yourself.
• Add a little spice: Because this dish is seasoned simply with salt and pepper, you have many options for adding seasonings. Some tasty places to start include Hungarian or smoked paprika, garlic powder or a spice mix such as Italian seasoning.
• Heap on some herbs: Fresh or dried herbs like rosemary, oregano or thyme would all complement the flavors of this pork dish.

How to Store Pork Chops and Scalloped Potatoes

Allow the pork chops and scalloped potatoes to cool, then tightly cover the baking dish and store it in the refrigerator. Alternatively, transfer the pork chops and potatoes to an airtight container and store them in the fridge.

How long do pork chops and scalloped potatoes last?

Leftover pork chops and scalloped potatoes last up to four days.

How do you reheat pork chops and scalloped potatoes?

To reheat a large portion of pork chops and scalloped potatoes, cover the pan with foil and pop it in a 350° oven for about 30 minutes or until the chops and potatoes are equally heated through. Reheat individual portions in the microwave.

Pork Chops and Scalloped Potatoes with Mushroom Soup Tips

Is it OK if cooked pork is still pink inside?

As long as the internal temperature registers 145°, pork is safe to eat. At this temperature, the pork is medium-rare, so the pork may still be lightly pink. If you grew up eating pork chops cooked so that no pink remained, you were likely not alone in your valiant attempts to chew and swallow incredibly dry pork. It wasn’t until 2011 that the USDA revised the safe cooking temperature of pork from 160° to 145°.

Can you make this recipe with another type of pork?

You could use either bone-in or boneless pork chops for this recipe, although bone-in pork chops typically are more flavorful. Boneless chops will cook in a shorter amount of time. You could also use pork steaks to make this recipe; the steaks should be no thicker than 1 inch.

What else can you serve with pork chops and scalloped potatoes?

Since this dish already includes meat and potatoes, serve a flavorful veggie side with pork chops and scalloped potatoes with mushroom soup. Try roasted vegetables such as lemon-pepper broccoli, garlic-roasted Brussels sprouts or lemon-roasted asparagus. Pair this hearty dish with a fresh green salad or fruit salad for something lighter.