Pork Chops with Creamy Scalloped Potatoes

Pork Chops with Creamy Scalloped Potatoes

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Jenn 2

"Tender pork chops are baked in the oven with creamy scalloped potatoes with a hint of thyme and Dijon mustard."
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1 h 35 m servings 635 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 51.4 g
  • 103%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
  3. Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the mustard; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
  4. Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
  5. Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.


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We really enjoyed this. I think I would like a little more sauce and cheese in the future, but I will definitely be making this again. I have no comparison for a difference in taste, but I used ...

This was the perfect recipe in a pinch. I had to substitute whole milk for the half and half, but it didn't affect creaminess of sauce. My whole family enjoyed it, even our picky 3 year old. I u...

This recipe is perfect comfort food.

My husband and I loved it

Liked it. I think it could have used another 15-20 cook time. Great flavor.

This is a good solid recipe. I cut back on the butter by using my George Forman to grill the meat. In the future, I will use 8 thick-cut, small center loin chops. Additionally, I cut the butter ...

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