Garlic Butter Pork Chops with Creamy Potato Casserole
Easy Homemade Garlic Butter Pork Chops with Creamy Potato Casserole
Prep time: 15 minutes · Cook time: 50 minutes · Total: 1 hour 5 minutes · Serves: 4
1️⃣ Introduction — A cozy, comforting memory
Garlic Butter Pork Chops with Creamy Potato Casserole is the kind of meal that smells like home the moment it hits the oven. I remember one rainy Sunday when my grandmother popped this into the oven and the whole house filled with warm garlic and melted cheese — we all gathered around the table within minutes. This is an easy, traditional, and cozy dinner that’s perfect for weeknight family meals, a simple Sunday dinner, or even a holiday side when you want a satisfying, homemade dish without fuss.
If you love hearty comfort food but want something that still feels a little special, this combination of seared garlic butter pork chops and a creamy, cheesy potato casserole will hit that sweet spot.
🧂 Ingredients
- 4 boneless pork chops (about 6–8 oz each)
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 4 large russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup whole milk (or plant-based milk for lighter)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 2 tablespoons chopped fresh parsley or chives, for garnish
Optional extras:
- 1/2 cup steamed broccoli or green beans (served on the side)
- A squeeze of lemon for the pork chops
👩🍳 Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Pat the pork chops dry with paper towels. Season both sides with salt, pepper, and garlic powder. Sprinkle thyme over each chop.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add pork chops and sear for 4–5 minutes per side until golden brown. They don’t need to be fully cooked through — we’ll finish them in the oven. Transfer chops to a plate and tent with foil.
- In the same skillet, reduce heat to medium and add 3 tablespoons butter. Once melted, add the minced garlic and chopped onion (if using). Sauté for 1–2 minutes until fragrant — don’t let the garlic burn.
- Sprinkle 1 tablespoon flour over the butter-garlic mixture and stir for 30 seconds to make a light roux. Slowly whisk in the heavy cream and milk. Simmer for 2–3 minutes until the sauce begins to thicken. Taste and season with a pinch of salt and pepper.
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream-garlic sauce over that layer. Add the remaining potatoes and pour the rest of the sauce on top. Sprinkle cheddar and Parmesan evenly across the casserole.
- Cover the baking dish tightly with foil and bake for 30 minutes. Meanwhile, return the skillet to medium heat just to rewarm the pork chops briefly (optional).
- After 30 minutes, remove foil and nestle the seared pork chops on top of the potato casserole. Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until potatoes are tender (test with a fork) and the top is golden and bubbly. Pork chops should reach an internal temperature of 145°F (63°C).
- Remove from oven and let rest 5 minutes. Garnish with chopped parsley or chives and serve hot with steamed greens or a crisp salad.
Cook’s tip: If your pork chops are thicker (1-inch+), sear as directed then finish in the oven on a wire rack at 375°F for 10–12 minutes before placing on the casserole — this ensures even doneness.
💡 Tips & Variations
- Low-carb swap: Replace sliced potatoes with layers of thinly sliced cauliflower or use a cauliflower mash to keep it keto/low-carb.
- Lighter version: Use half-and-half instead of heavy cream and reduce cheese to 1/3 cup.
- Gluten-free: Use a gluten-free flour blend or cornstarch (1 tsp cornstarch mixed with a tablespoon water) to thicken the sauce.
- Vegetarian: Skip the pork chops and roast thick-cut seasoned portobello mushrooms or use a store-bought plant-based “chop” seared the same way. Use dairy-free cheese and plant milk for a vegan casserole.
- Flavor boost: Add a teaspoon of Dijon mustard to the cream sauce or 1/4 tsp smoked paprika for a subtle smokiness.
- Make-ahead: Assemble the casserole (without baking) and refrigerate up to 24 hours. Bring to room temperature, then bake as directed. Add seared pork chops during the last bake step.
- Storing leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 10–15 minutes or in the microwave covered until warmed through. Leftover pork chops slice nicely for sandwiches or salads.
Serving ideas: Pair with a crisp green salad, roasted Brussels sprouts, or steamed green beans and a glass of crisp white wine or iced tea.
🩺 Health & Lifestyle Tie-in
This Garlic Butter Pork Chops with Creamy Potato Casserole provides a good source of lean protein from pork chops and potassium from potatoes. Using olive oil and modest butter keeps heart-healthy fats in play, and swapping to lighter dairy reduces saturated fat if you’re watching that. Small changes at the dinner table — like choosing lean protein or extra veggies — can add up to long-term health benefits, which can translate into fewer medical bills and more energy for life’s moments.
❤️ Conclusion
I hope this Garlic Butter Pork Chops with Creamy Potato Casserole becomes one of your go-to weeknight comforts. It’s easy enough for a busy evening and cozy enough for family gatherings. If you make it, tell me how it turned out in the comments or tag me on Instagram — I’d love to see your version and any tasty tweaks you tried. Happy cooking!
Garlic Butter Pork Chops with Creamy Potato Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- Pat the pork chops dry with paper towels. Season both sides with salt, pepper, and garlic powder. Sprinkle thyme over each chop.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add pork chops and sear for 4–5 minutes per side until golden brown. They don’t need to be fully cooked through — we'll finish them in the oven. Transfer chops to a plate and tent with foil.
- In the same skillet, reduce heat to medium and add 3 tablespoons butter. Once melted, add the minced garlic and chopped onion (if using). Sauté for 1–2 minutes until fragrant — don’t let the garlic burn.
- Sprinkle 1 tablespoon flour over the butter-garlic mixture and stir for 30 seconds to make a light roux. Slowly whisk in the heavy cream and milk. Simmer for 2–3 minutes until the sauce begins to thicken. Taste and season with a pinch of salt and pepper.
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream-garlic sauce over that layer. Add the remaining potatoes and pour the rest of the sauce on top. Sprinkle cheddar and Parmesan evenly across the casserole.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Meanwhile, return the skillet to medium heat just to rewarm the pork chops briefly (optional).
- After 30 minutes, remove foil and nestle the seared pork chops on top of the potato casserole. Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until potatoes are tender (test with a fork) and the top is golden and bubbly. Pork chops should reach an internal temperature of 145°F (63°C).
- Remove from oven and let rest 5 minutes. Garnish with chopped parsley or chives and serve hot with steamed greens or a crisp salad.
