Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops work just fine in this recipe. Just make sure they’re at least 1 inch thick to avoid drying out. Keep an eye on cook time—boneless chops may cook a bit faster.

What kind of potatoes are best for scalloped potatoes?

Yukon Gold or russet potatoes are great choices. They hold their shape and become tender without turning mushy. Avoid waxy potatoes like red potatoes for this recipe.

Do I have to sear the pork chops before baking?

Searing locks in moisture and adds flavor, but if you’re short on time, you can skip it. Just note that the chops may not be as golden or flavorful.

Can I make this ahead of time?

Absolutely. You can prep the full dish up to 24 hours in advance and keep it in the fridge. Bake just before serving. If baking from cold, add 5–10 minutes to the cook time.

How do I know when the pork is done?

Use a meat thermometer to check that the pork chops have reached an internal temperature of 145°F (63°C) . Let them rest for a few minutes after baking.

Can I add vegetables to this dish?

Yes! Try layering in thin-sliced onions, mushrooms, or even spinach between the potato slices. For a complete meal, serve with steamed broccoli or a side salad.

Is this recipe freezer-friendly?

While the dish tastes best fresh, you can freeze leftovers in an airtight container for up to 2 months. Reheat in the oven or microwave until hot throughout.

Can I make this for a potluck or gathering?

Definitely. This is one of those quick and tasty dinner ideas for family nights that doubles as a crowd-pleasing comfort food—great for Sunday dinners , holiday meals , and potlucks .

Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes

Description

A cozy, oven-baked dinner featuring juicy garlic parmesan pork chops layered over creamy, cheesy scalloped potatoes. Ideal for family nights or Sunday dinners.

Ingredients

For the Pork Chops:

4 pork chops (1 inch thick, bone-in or boneless)
4 garlic cloves, minced
¼ cup grated Parmesan cheese
1 tsp dried thyme (optional)
2 tbsp olive oil
Salt and pepper, to taste

For the Potatoes:

4 cups thinly sliced potatoes (Yukon Gold or russet)
1 cup shredded cheddar cheese
1 cup heavy cream
Salt and pepper, to taste

Instructions

Preheat oven to 375°F (190°C).
Mix garlic, Parmesan, thyme, salt, and pepper. Rub over both sides of pork chops.
Heat olive oil in a skillet over medium-high. Sear pork chops 3–4 minutes per side.
In a greased 9×13-inch dish, layer sliced potatoes evenly.
Mix cream, cheddar, salt, and pepper. Pour over potatoes.
Place pork chops on top of the potatoes.
Bake uncovered for 50 minutes or until pork reaches 145°F (63°C) and potatoes are tender.
Let rest for 5–10 minutes before serving.

Notes

Use a mandoline for evenly sliced potatoes.
Freshly shredded cheese melts best.
Great for Sunday dinners, chilly nights, or potlucks.
Add sliced onions or mushrooms between the potatoes for extra flavor.

Nutrition

Serving Size: 1 plate
Calories: 560 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 34 g
Saturated Fat: 17 g
Unsaturated Fat: 13 g
Trans Fat: 0.3 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 140 mg

Keywords: garlic parmesan pork chops with cheesy scalloped potatoes, pork chops and cheesy scalloped potatoes, baked pork chops with potatoes, cheesy garlic scalloped potatoes