Smothered Pork Chop and Scalloped Potato Casserole

Instructions

1. Preheat the oven to 350°F (175°C). Allowing the oven to reach full temperature before baking ensures the layered potatoes cook evenly and the pork chops finish tender rather than drying out.
2. Heat the olive oil in a large skillet over medium heat. Once the oil shimmers lightly, add the pork chops and brown them on both sides. This usually takes a few minutes per side and helps develop a flavorful crust. Remove the chops from the skillet and set aside, keeping any browned bits in the pan for added depth of flavor.
3. In the same skillet, add the sliced onions. Sauté until they become translucent and slightly golden around the edges, stirring occasionally to prevent burning. This softening step brings out their sweetness, helping them meld into the casserole as it cooks.
4. Grease a 9×13 inch baking dish to prevent sticking. Layer half of the thinly sliced potatoes in an even, overlapping pattern, creating a base that cooks into a soft, creamy layer. Top with half of the sautéed onions, distributing them evenly for balanced flavor.
5. Place the browned pork chops directly on top of the onions. Sprinkle the garlic powder, paprika, salt, and pepper over the chops, coating them evenly so the seasoning permeates the casserole as it bakes.
6. Add the remaining potatoes and onions in the same layered fashion, gently pressing them down so the surface is level. This helps the cream distribute evenly during baking.
7. Pour the heavy cream slowly and evenly over the entire dish, letting it seep between the layers. Ensure the potatoes are mostly covered, as the cream thickens during baking and creates the velvety sauce that ties the casserole together.
8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes, allowing the steam under the foil to soften the potatoes and keep the pork tender without browning the top prematurely.
9. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese melts, bubbles, and forms a lightly golden crust.
10. Once finished, let the casserole rest briefly to allow the sauce to settle. Garnish with fresh parsley before serving for a bright, aromatic finish.