Name: Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes
Prep time: 20 min
Total time: 20 min
Ingredients: 4 boneless pork chops; Salt and pepper (to taste); 2 tablespoons olive oil; 4 cloves garlic (minced); 1/2 cup grated Parmesan cheese; 1/2 cup bread crumbs; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 2 pounds potatoes (peeled and thinly sliced); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 cup shredded cheddar cheese; Salt and pepper (to taste); Chopped fresh parsley (for garnish)

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You know that moment when you pull something amazing out of the oven and your whole house smells like heaven? That’s exactly what happened when I first perfected this Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes recipe! According to a recent survey by Taste of Home, pork chops remain one of America’s top 10 favorite comfort foods, and for good reason. I’ve been tweaking this recipe for years, and let me tell you – combining these two classics creates pure magic on a plate! The secret? It’s all in the timing and the layering of flavors. Whether you’re a seasoned cook or just starting out, I’ll walk you through creating this show-stopping dinner that’s become my family’s most requested meal.

Equipment and Ingredients Needed

Let me start by saying that having the right tools makes this recipe so much easier! I learned this the hard way when I first attempted these scalloped potatoes without a mandoline slicer – talk about an uneven mess! Now, I’ve got my process down to a science, and I’m excited to share it with you.

For the equipment, you’ll definitely want a good-quality oven-safe skillet or cast iron pan. I personally swear by my 12-inch cast iron – it’s been my trusted companion for achieving that perfect golden crust on the pork chops. A meat thermometer is non-negotiable here, folks! I can’t tell you how many times I’ve seen people cut into their pork chops to check doneness, only to lose all those precious juices.

For the scalloped potatoes, grab a 9×13 baking dish – glass or ceramic both work great. While a mandoline slicer isn’t absolutely necessary, it’s a game-changer for getting those perfectly uniform potato slices. Just please, please use the hand guard! I learned that lesson the hard way (and have a small scar to prove it!).

Now, let’s talk ingredients! For the pork chops, you’ll need:

4 bone-in pork chops, about 1-inch thick (trust me, bone-in has so much more flavor!)
6 cloves of fresh garlic, minced
1 cup freshly grated Parmesan cheese (not the shelf-stable stuff)
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
4 tablespoons olive oil
2 tablespoons butter
Salt and fresh black pepper

For those heavenly scalloped potatoes:

3 pounds Yukon Gold potatoes (they’re creamier than russets)
2 cups heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, freshly grated
1 cup Gruyere cheese (it’s pricey but worth it!)
3 cloves garlic, minced
1 medium onion, finely diced
2 tablespoons fresh thyme
2 tablespoons butter
Salt and white pepper to taste
A pinch of nutmeg (my secret ingredient!)

Preparing the Perfect Pork Chops

Okay, here’s where we start building those incredible flavors! First things first – take those pork chops out of the fridge about 30 minutes before cooking. Cold meat hitting a hot pan is a recipe for uneven cooking, something I discovered through lots of trial and error.

While the meat is coming to room temperature, let’s make our garlic Parmesan mixture. Combine the minced garlic, grated Parmesan, chopped herbs, and 2 tablespoons of olive oil in a bowl. It should form a paste-like consistency. Season your pork chops generously with salt and pepper on both sides – and I mean generously! Don’t be shy here; proper seasoning is crucial.

Now, here’s a pro tip I picked up from a chef friend: score the fatty edge of the pork chops with small cuts about 1 inch apart. This prevents them from curling up during cooking and helps render that fat beautifully.

Heat your cast iron skillet over medium-high heat until it’s nice and hot. Add the remaining olive oil and butter – the combination gives you the best of both worlds: high heat cooking and amazing flavor. Once the butter starts foaming (but before it browns), add your pork chops. I remember the first time I cooked these, I kept moving them around the pan – big mistake! Let them sear undisturbed for 4-5 minutes until they develop a beautiful golden crust.

Flip them once (just once!) and immediately spread the garlic Parmesan mixture on top of the seared side. Transfer the whole skillet to a preheated 400°F oven and cook for about 8-10 minutes, or until your meat thermometer reads 145°F. This is where that meat thermometer really earns its keep!

Once they’re done, transfer the chops to a plate and let them rest for at least 5 minutes. I know it’s tempting to dig right in, but this resting period is crucial for juicy pork chops. The internal temperature will rise another 5 degrees during this time, and the juices will redistribute throughout the meat.

Mastering Cheesy Scalloped Potatoes

While the pork chops are having their moment, let’s talk about these incredible scalloped potatoes. I’ve made these so many times, and there are a few key steps that make all the difference.

Start by preheating your oven to 375°F. If you’re making both dishes together, you’ll cook the potatoes first, then increase the temperature for the pork chops. These potatoes are forgiving and will stay hot while you cook the meat.

Using your mandoline (or sharp knife and steady hand), slice the potatoes to about 1/8 inch thickness. Here’s a game-changing tip: once sliced, soak your potatoes in cold water for about 15 minutes. This removes excess starch and prevents them from turning grey. I used to skip this step, but trust me, it makes a difference!

While the potatoes are soaking, let’s make that luxurious cream sauce. In a saucepan over medium heat, melt the butter and sauté the diced onion until it’s soft and translucent – about 5 minutes. Add the garlic and cook for another minute until fragrant. Pour in the heavy cream and milk, add the thyme, and that pinch of nutmeg I mentioned earlier. Bring it to a gentle simmer (don’t let it boil!), then remove from heat and stir in 1 cup of the cheddar and all of the Gruyere until melted.

Now comes the fun part – assembly! Drain and pat those potatoes dry. Butter your baking dish, then start layering: a third of the potatoes, followed by a third of the cream sauce, and a sprinkle of the remaining cheddar. Repeat twice more, ending with cheese on top. The key here is to make sure every potato slice gets some of that cream sauce love!

Assembly and Baking Instructions

Cover the potato dish with foil and bake for 30 minutes at 375°F. Then remove the foil and bake for another 25-30 minutes until the top is golden brown and bubbly. You want to be able to easily pierce the potatoes with a knife – they should offer no resistance.

The timing here can be a bit tricky when you’re making both dishes, so here’s how I coordinate it: I start the potatoes first. When they’re about 15 minutes from being done (during their uncovered baking time), I begin preparing the pork chops. This way, everything comes together perfectly!

For the most beautiful presentation, let the potatoes rest for about 10 minutes before serving. This helps the sauce thicken up and makes for cleaner portions. Don’t worry – they’ll stay plenty hot!

Storage and Reheating Tips

Let’s talk leftovers, because this meal makes fantastic next-day eating! For the pork chops, wrap them tightly in foil or store in an airtight container in the fridge for up to 3 days. The scalloped potatoes will keep for up to 4 days when properly stored.

When it comes to reheating, the microwave works in a pinch, but here’s my preferred method: for the pork chops, wrap them in foil and heat in a 350°F oven for about 15 minutes. This helps maintain their moisture much better than microwaving. For the potatoes, transfer them to an oven-safe dish, add a splash of cream or milk to prevent drying, cover with foil, and heat at 350°F for about 20 minutes, or until heated through.

I don’t recommend freezing the scalloped potatoes – cream sauces can get grainy when thawed. The pork chops, however, can be frozen for up to 2 months if wrapped well. Just thaw them overnight in the fridge before reheating.

Troubleshooting Common Issues

You know what? After teaching this recipe to countless friends, I’ve noticed a few common challenges that come up. Let me share some solutions I’ve discovered along the way!

Pork Chop Troubles:

Tough meat? This usually means they’re overcooked. Remember that slight pink tinge is perfectly safe as long as you hit 145°F internal temperature. I actually keep a cooking temperature chart magnetized to my fridge!
Not getting a good crust? Make sure to pat those chops completely dry before seasoning, and don’t flip them until they release easily from the pan.
Curling up during cooking? Don’t skip those small cuts in the fatty edge – they make a huge difference.

Potato Problems:

Sauce breaking or curdling? This happens when the heat’s too high. Keep it at a gentle simmer, and never let it boil.
Potatoes not cooking evenly? This is where that mandoline really proves its worth. If you’re using a knife, try to keep those slices as consistent as possible.
Too much liquid? Let the dish rest a full 10-15 minutes before serving. The sauce will continue to thicken as it cools slightly.

Make-Ahead Options

Life gets busy – I get it! Here’s how you can prep components ahead:

Slice the potatoes up to 4 hours in advance, keeping them submerged in cold water in the fridge
Make the cream sauce the day before, then reheat gently while whisking
Prepare the garlic-Parmesan mixture up to 24 hours ahead
Assemble the entire potato dish the morning of, cover, and refrigerate until ready to bake (add 10-15 minutes to baking time)

Wine Pairing Suggestions

While we’re making this amazing meal, why not pair it with the perfect wine? Through lots of… um, research (haha!), I’ve found these combinations work beautifully:

A buttery California Chardonnay complements the creamy potatoes perfectly
A medium-bodied Pinot Noir brings out the garlic and herbs in the pork
For something different, try a Viognier – its aromatic qualities enhance the dish wonderfully

Dietary Modifications

Over the years, I’ve had to adapt this recipe for various dietary needs. Here are some tested modifications:

Gluten-Free Version:

Good news! This recipe is naturally gluten-free as written. Just double-check your cheese brands to be sure.

Dairy-Free Alternatives:

For the pork chops:

Replace Parmesan with nutritional yeast mixed with a bit of almond flour
Use dairy-free butter or all olive oil

For the potatoes (though they won’t be “cheesy”):

Replace cream with full-fat coconut milk
Use chicken broth to replace some of the liquid
Add nutritional yeast for a cheese-like flavor
Consider adding puréed cauliflower to the sauce for creaminess

Lower-Fat Version:

Use boneless pork loin chops (trimmed of fat)
Replace some of the cream with whole milk
Reduce cheese by 25% and use part-skim options
Add pureed cauliflower to the sauce to maintain creaminess

Scaling the Recipe

Need to feed a crowd? Or just cooking for two? Here’s how to adjust:

For a Crowd (8 servings):

Double all ingredients
Use two 9×13 pans for the potatoes
Increase initial covered baking time by 15 minutes
Cook pork chops in batches to avoid overcrowding

For Two Servings:

Halve all ingredients
Use an 8×8 baking dish for potatoes
Reduce covered baking time by 10 minutes
Freeze half the potato dish before baking for another meal

Pro Tips and Tricks

After making this dish hundreds of times, here are some insider secrets:

Temperature Management:

Let dairy ingredients come to room temperature before starting
Take pork chops out 45 minutes before cooking for even better results
Keep oven door closed during baking – no peeking!

Flavor Boosters:

Add a splash of white wine to the cream sauce
Infuse the cream with a bay leaf (remove before assembling)
Try different cheese combinations – smoked Gouda adds amazing depth
Fresh herbs make a huge difference, but if using dried, use 1/3 the amount

Time-Saving Hacks:

Use a food processor with slicing blade if you don’t have a mandoline
Clean as you go – especially with all these dairy ingredients
Keep a bowl of hot soapy water in the sink for tools
Line your baking dish with parchment for easier cleanup

Serving Suggestions:

A simple green salad with lemon vinaigrette balances the richness perfectly
Steamed asparagus or roasted Brussels sprouts make great sides
Warm crusty bread is perfect for soaking up extra sauce
Consider serving small portions as this dish is quite rich

Remember, cooking should be fun! Don’t stress if things aren’t perfect the first time – each time you make this dish, you’ll learn something new about what works best in your kitchen with your equipment. That’s the joy of cooking!

And there you have it – absolutely everything I know about making these Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes. I’d love to hear how yours turn out, and don’t forget to tag us in your photos if you share them online! Happy cooking, everyone!