Scalloped Potatoes Corn and Pork Chop Casserole

Indulge in the ultimate comfort food with this hearty Scalloped Potatoes, Corn, and Pork Chop Casserole, a one-dish wonder perfect for satisfying the whole family. Succulent seared pork chops rest atop tender layers of creamy scalloped potatoes and sweet corn, all enveloped in a luscious, velvety sauce made with heavy cream, chicken broth, and warm spices like paprika, garlic powder, and onion powder. Topped with a golden blanket of melted cheddar cheese, this casserole is baked to perfection, delivering rich flavors and melt-in-your-mouth textures in every bite. With easy prep, simple ingredients, and a stunning presentation, this comforting casserole is ideal for weeknight dinners or special occasions alike. For a cozy, savory meal that’s as delicious as it is satisfying, this Scalloped Potatoes, Corn, and Pork Chop Casserole is a must-try!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 4 pieces Pork chops
• 6 medium Russet potatoes
• 2 cups Sweet corn kernels (frozen or fresh)
• 1.5 cups Heavy cream
• 1 cup Chicken broth
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Shredded cheddar cheese
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Sear them in the skillet for 2-3 minutes per side until golden brown (do not fully cook). Remove from the skillet and set aside.

Step 3

Peel the russet potatoes and slice them into 1/8-inch thick rounds. Set aside.

Step 4

In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to remove any lumps and form a roux.

Step 5

Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then stir in the garlic powder, onion powder, paprika, and the remaining 0.5 teaspoon of salt and black pepper. Cook for 3-4 minutes until the sauce thickens. Remove from heat.

Step 6

Layer half of the sliced potatoes evenly in the bottom of the prepared casserole dish. Sprinkle 1 cup of the corn kernels over the potatoes and pour half of the sauce over the top. Repeat with the remaining potatoes, corn, and sauce.

Step 7

Arrange the seared pork chops on top of the potato-corn layers, slightly pressing them into the mixture.

Step 8

Cover the casserole dish with aluminum foil and bake in the oven for 50 minutes.

Step 9

Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 20-25 minutes or until the potatoes are tender, the pork chops are cooked through, and the cheese is bubbly and golden brown.

Step 10

Let the casserole rest for 5-10 minutes before serving. Serve hot and enjoy your comforting Scalloped Potatoes, Corn, and Pork Chop Casserole!

Nutrition Facts

Serving size	(2821.0g)

Amount per serving	% Daily Value*
Calories	4689.8

Total Fat 291.6g	0%
Saturated Fat 148.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 874.1mg	0%
Sodium 5436.3mg	0%
Total Carbohydrate 327.3g	0%
Dietary Fiber 31.2g	0%
Total Sugars 37.9g
Protein 177.6g	0%

Vitamin D 0IU	0%
Calcium 1110.9mg	0%
Iron 20.4mg	0%
Potassium 8693.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 15.3%

Carbs: 28.2%