Method:
Prepare the Pork Chops:
- Preheat your oven to 375°F (190°C).
- Season the pork chops generously with salt and pepper on both sides.
- In a large oven-safe skillet or frying pan, heat olive oil and butter over medium-high heat.
- Sear the pork chops for about 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside.
Prepare the Scalloped Potatoes:
- In the same skillet or a separate saucepan, melt 2 tablespoons of butter over medium heat.
- Add sliced onions and cook until they are soft and translucent, about 5-7 minutes.
- Stir in the flour and garlic powder, cooking for another 1-2 minutes to make a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes smooth.
- Season with salt and pepper to taste.
- Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese until melted and well combined.
- Add the sliced potatoes to the cheese sauce, tossing gently to coat the potatoes evenly.
Assemble the Casserole:
- Transfer the potato mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Arrange the seared pork chops on top of the potatoes.
- Pour any remaining cheese sauce from the skillet over the pork chops.
Bake the Casserole:
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the remaining shredded cheddar cheese over the top of the casserole.
- Return the casserole to the oven and bake, uncovered, for an additional 20-25 minutes, or until the potatoes are tender, the pork chops are cooked through (internal temperature of 145°F/63°C), and the cheese is melted and bubbly.
Serve and Enjoy:
- Remove the Smothered Pork Chop and Scalloped Potato Casserole from the oven and let it rest for a few minutes.
- Garnish with chopped fresh parsley if desired.
- Serve hot, portioning out a pork chop and a generous serving of scalloped potatoes onto each plate.
