4 bone-in pork chops, about 1-inch thick<\/p>\n
Salt and pepper, to taste<\/p>\n
1 tablespoon vegetable oil<\/p>\n
1 large onion, thinly sliced<\/p>\n
3 cloves garlic, minced<\/p>\n
3 tablespoons all-purpose flour<\/p>\n
1 1\/2 cups milk<\/p>\n
1 cup chicken broth<\/p>\n
2 pounds potatoes, thinly sliced<\/p>\n
1 cup shredded cheddar cheese<\/p>\n
1 teaspoon paprika<\/p>\n
Fresh parsley, chopped (for garnish)<\/p>\n
Instructions:<\/p>\n
Preheat oven to 350\u00b0F (175\u00b0C).<\/p>\n
Season pork chops with salt and pepper.<\/p>\n
Heat oil in a skillet over medium-high. Brown pork chops on both sides and set aside.<\/p>\n
In the same skillet, cook onions and garlic until translucent.<\/p>\n
Add flour to make a roux, stirring for a minute.<\/p>\n
Gradually add milk and chicken broth, stirring until thickened. Remove from heat.<\/p>\n
Layer half the potatoes in a casserole dish. Top with half the sauce and cheese.<\/p>\n
Repeat with remaining potatoes, sauce, and cheese. Sprinkle with paprika.<\/p>\n
Place pork chops on top of the layers.<\/p>\n
Cover with foil and bake for 1 hour.<\/p>\n
Remove foil and bake for another 15-20 minutes until pork and potatoes are tender.<\/p>\n
Let stand for 10 minutes before serving.<\/p>\n
Garnish with parsley.<\/p>\n
Enjoy this Smothered Pork Chop Scalloped Potato Casserole with your preferred sides for a truly fulfilling and enjoyable meal.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 bone-in pork chops, about 1-inch thick Salt and pepper, to taste 1 tablespoon vegetable oil 1 large onion, thinly sliced 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 1\/2 cups milk 1 cup chicken broth 2 pounds potatoes, thinly sliced 1 cup shredded cheddar cheese 1 teaspoon paprika Fresh parsley, chopped (for garnish)…<\/p>\n