In the oven, creamy scalloped potatoes with a dash of thyme and Dijon mustard are baked with tender pork chops.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons butter, divided
- 6 boneless thick-cut pork chops
- salt and ground black pepper to taste
- 2 teaspoons Dijon mustard
- 2 teaspoons dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 6 potatoes, peeled and thinly sliced, divided
- ½ cup diced onion, divided
- 1 cup shredded Cheddar cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with 1 tablespoon butter.
- Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
- Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
- Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
- Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.
Nutrition Facts
| Calories | 636 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 5 g |
| Protein | 52 g |
| Saturated Fat | 15 g |
| Sodium | 729 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic, one of my hubby’ s favorites
A very good recipe to start with. Substituted sliced Pork tenderloin, reduced thyme by half or more and replaced with Rosemary, inner layer of cheese used slices of gruyere, included a layer of sliced mushrooms under the pork slices but still followed the recipe down to the final layer of cheddar on top. Could not have asked for a better result. * – the chicken broth was from a supply of homemade stock made by boiling down a roasted Costco chicken carcass. Those Chickens are humongous and after feeding on them two or three days the carcasses can produce great broth.
I loved this recipe! However will only use 1/2 teaspoon thyme next time. Also, I used my food processor and sliced the potatoes very thin. Everything was cooked in 45 mins.
Very tasty recipe that was a big hit with the family. I took my fellow reviewers’ advice and cut the amount of thyme to 1 teaspoon instead of two. I also added some chopped up mushrooms that I sautéed a bit before adding. Finally, the potatoes weren’t done after an hour so I cooked for about 10 more minutes.
Very good. Nice flavors. I’ll make it again.
Could have used a bit more seasoning. Came out a little too bland and the potatoes on the top were not as soft as I like them. Overall I liked it but would just have to experiment with the seasoning
Disappointing. The pork chops were dry and overcooked and the potatoes on top were not fully cooked. The sauce was very thin, it would have been better if it were thick and creamy.
Made this with cubed pork pieces and was very good. Everyone loved it and requesting I make it again.
This is a yummy recipe. Loved the scallop sauce. The only change I made was to use pork loin chops.
It smells amazing. Haven’t tired it yet. Waiting for it to cool off a few minutes!
This was very good and easy! My family loved it. I made sure to slice the potatoes quite thin. I didn’t have any mustard so I left that out but added oregano and parsley. It’s a family favorite now!
Pork chops were very dry. I followed the recipe exactly.
Meh, it was ok, nothing to write home about. Probably won’t be making it again anytime soon.
This recipe was used for our dinner today. We both loved it! I have tried to make pork chops/scalloped potatoes in the past, but was never happy with the outcome. I followed the recipe exactly. This recipe is definitely a keeper.
Delicious dinner. The pork chop was tender and potatoes were delish! definitely a keeper.
Hubby loved this. I thought the potatoes were not quite done. but he like them that way. I will leave out the onions next time because they tasted nearly raw, but again, hubby thought they were fine. I did cut make the recipe in half, except for the sauce which I only reduced by 1/4. Next time I will will make the whole amount of sauce or maybe even 150%. It is sooo good! Will make this again soon! Hubby declared it’s is second favorite dish ever!
I had all the ingredients available, so I took a chance on this recipe. It was a great meal and we enjoyed the flavor mix. We always enjoy Dijon mustard. I added 1/4 C chopped red pepper for some color to the potatoes. The meal was simple to serve with it all being in one dish.
Made as written except put all the onions, cheese, and potatoes on the bottom. Used corn starch instead of flour to make gluten free. Used a mandolin to slice potatoes. Delicious!
Ingredients I changed were that I used whole milk and spicy brown mustard as I did not have dijon or half and half. Cooking time and method I added 15 minutes after reading the reviews and I covered the dish with foil during the 1 hour of cooking time and chose not to use the broiler. The recipe is a do again per my husband however I will not use the full amount of thyme for my tastebuds and will add more cheese. 4 stars was given because the pork chops were dry and a too thick for the recipe.
My husband liked this dish, I found it way to greasy and I used lean pork chops and milk rather than half and half. The recipe description mentions ‘a hint of thyme’, I reduce mine by 2/3 and that was plenty for us. All that said, I would try this recipe again, but reduce the butter.
I’ve made this twice. The first time exactly as written, and it was yummy, but the thyme was a little too strong. The second time I backed off the thyme a little bit and it was better, but will just cut it directly in half next time. Otherwise sooo good.