Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 boneless pork chops (about 5–6 oz each, 1 inch thick)
- 2 lb Yukon Gold potatoes, thinly sliced (about 1/8 inch)
- 1 small yellow onion, thinly sliced (optional)
- 2 tbsp olive oil
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp dried thyme
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup low-sodium chicken broth
- 2 cups shredded sharp cheddar cheese (8 oz)
- 2 oz cream cheese
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Cooking spray or 1 tsp butter for the baking dish
- Optional topping: 1/2 cup panko breadcrumbs + 1 tbsp melted butter
Do This
- 1. Heat oven to 375°F and grease a 9×13-inch baking dish.
- 2. Toss sliced potatoes (and onion) with olive oil, garlic powder, paprika, thyme, 1 1/2 tsp salt, and 1/2 tsp pepper.
- 3. Season pork chops with remaining salt and pepper; sear 2 minutes per side in a hot skillet.
- 4. Make cheddar sauce: butter + flour (1 minute), whisk in milk + broth, simmer 3–4 minutes; melt in cheddar + cream cheese, then stir in Dijon + Worcestershire.
- 5. Layer half the potatoes, add pork chops, add remaining potatoes; pour sauce over top.
- 6. Cover with foil and bake 35 minutes; uncover and bake 20 minutes more (optional: add panko topping for the last 15 minutes).
- 7. Rest 10 minutes; serve when pork reaches 145°F internal temperature.
Why You’ll Love This Recipe
- Comfort-food classic: tender pork chops baked under a creamy cheddar sauce with soft, savory potatoes.
- Family-friendly: mild seasonings, familiar flavors, and an all-in-one casserole-style bake.
- Reliable and filling: hearty portions that work for busy weeknights or Sunday dinner.
- Make-ahead friendly: easy to prep components in advance and bake when you’re ready.
Grocery List
- Produce: 2 lb Yukon Gold potatoes, 1 small yellow onion (optional)
- Dairy: unsalted butter, whole milk, sharp cheddar cheese (8 oz), cream cheese (2 oz)
- Meat: 6 boneless pork chops (5–6 oz each)
- Pantry: olive oil, all-purpose flour, low-sodium chicken broth, kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, Dijon mustard, Worcestershire sauce, panko breadcrumbs (optional)
Full Ingredients
Pork and potatoes
- 6 boneless pork chops (about 5–6 oz each, about 1 inch thick)
- 2 lb Yukon Gold potatoes, scrubbed and thinly sliced (about 1/8 inch)
- 1 small yellow onion, thinly sliced (optional, but adds great flavor)
- 2 tbsp olive oil
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp dried thyme
Creamy cheddar sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup low-sodium chicken broth
- 2 cups shredded sharp cheddar cheese (8 oz), freshly shredded if possible
- 2 oz cream cheese, cubed
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
For the baking dish and optional topping
- Cooking spray or 1 tsp butter, for greasing the dish
- Optional crunchy topping: 1/2 cup panko breadcrumbs + 1 tbsp melted butter
Step-by-Step Instructions
Step 1: Preheat the oven and prep your baking dish
Preheat the oven to 375°F with a rack in the middle position. Grease a 9×13-inch baking dish with cooking spray or 1 tsp butter. This helps prevent sticking and makes serving much easier.
Step 2: Slice and season the potatoes (and onion)
Slice the potatoes to about 1/8 inch thick (a mandoline makes this fast and even, but a sharp knife works fine). Add the sliced potatoes to a large bowl. If using onion, add it now.
Drizzle with 2 tbsp olive oil, then season with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1 tsp dried thyme. Toss until the slices are evenly coated and lightly glossy.
Step 3: Season and quickly sear the pork chops
Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper.
Heat a large skillet over medium-high heat. Once hot, sear the pork chops for 2 minutes per side. You’re not cooking them through here—just adding flavor and color. Transfer chops to a plate.
Step 4: Make the creamy cheddar cheese sauce
In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook for 1 minute, whisking constantly, to remove the raw flour taste.
Slowly whisk in 2 cups whole milk and 1/2 cup chicken broth. Bring to a gentle simmer and cook for 3–4 minutes, whisking often, until the sauce thickens enough to lightly coat a spoon.
Reduce heat to low. Add 2 cups shredded cheddar and 2 oz cream cheese, whisking until fully melted and smooth. Stir in 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Remove from heat.
Step 5: Assemble the casserole-style layers
Spread half of the seasoned potatoes (and onions) in an even layer in the prepared baking dish. Arrange the seared pork chops on top in a single layer.
Top with the remaining potatoes, spreading them as evenly as you can. Pour the warm cheddar sauce over everything, nudging it gently with a spoon so it slips between some of the potato slices and around the pork chops.
Step 6: Bake covered until the potatoes soften
Cover the baking dish tightly with foil. Bake at 375°F for 35 minutes. This covered stage traps steam so the potatoes cook through without drying out the pork.
Step 7: Uncover, brown the top, and finish to temperature
Remove the foil and continue baking for 20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbling.
If you want a crunchy topping, mix 1/2 cup panko with 1 tbsp melted butter and sprinkle it over the top when you uncover the dish; bake uncovered for the final 15 minutes.
Check the pork chops with an instant-read thermometer inserted into the thickest part; they should reach 145°F. If needed, bake an additional 5 minutes and recheck.
Step 8: Rest, then serve
Let the casserole rest for 10 minutes before serving. This helps the sauce thicken slightly and makes portions easier to lift out.
Spoon potatoes and sauce onto plates and top with a pork chop. If you’d like, add a simple green salad or steamed green beans on the side.
Pro Tips
- Slice potatoes evenly: aim for about 1/8 inch so they cook at the same pace. Thick slices can stay firm while the sauce browns.
- Shred your own cheddar if you can: pre-shredded cheese often contains anti-caking agents that can make sauces grainy.
- Keep the simmer gentle: boiling the milk hard can lead to scorching or a separated sauce. A slow simmer thickens it smoothly.
- Use a thermometer for perfect pork: pull the dish when the chops hit 145°F; they’ll stay juicy.
- Let it rest: the 10-minute rest makes the sauce cling to the potatoes instead of running all over the plate.
Variations
- Smoky bacon cheddar: add 6 slices cooked, crumbled bacon between the potato and pork layers, and swap smoked paprika for regular paprika if you want it milder.
- Veggie boost: add 2 cups broccoli florets (small pieces) during assembly; they’ll steam-tender under the foil and pair well with cheddar.
- Spicy kick: add 1/4 tsp cayenne to the sauce and use pepper jack for 1 cup of the cheddar.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave in 60–90 second bursts, or reheat covered in a 350°F oven for 20–25 minutes until hot throughout.
To make ahead: assemble the casserole (including sauce) up to 12 hours ahead, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed (you may need an extra 5–10 minutes covered if it’s very cold).
To freeze: cool completely, portion, and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate, based on 6 servings: 610 calories; 38 g protein; 34 g carbohydrates; 36 g fat; 3 g fiber; 6 g sugar; 820 mg sodium.
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