Smoked Pork Chops and Au Gratin Potatoes

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  • 6 Villari Brothers Smoked Pork Chops, approximately 4-5 ounces each
  • 1½ Cups Onion, finely diced
  • 3 Garlic Cloves, finely minced
  • 4 Tablespoons Butter
  • 5 Tablespoons All-Purpose Flour
  • 1½ Cups Chicken Stock or Broth
  • 1½ Cups of milk
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon White Pepper
  • 3 cups shredded Cheddar Cheese
  • 2½ pounds Russet Potatoes, thinly sliced


  1. Slice potatoes and set aside in a cool water bath.
  2. In a pan, melt 2 Tablespoons of Butter over medium heat on top of the stove.
  3. Add Onions and sauté until they're translucent (about 5 minutes).
  4. Add Garlic and cook for another minute.
  5. Add the other 2 Tablespoons of Butter and the Flour.
  6. Stir together to make the roux.
  7. Add Chicken Stock or Broth, Milk, Salt and White Pepper. Stir the Sauce constantly on medium to medium high heat until it starts to thicken slightly (about 5-7 minutes).
  8. Preheat oven to 350º F.
  9. Grease an ovenable 15 x 10 inch dish with oil, butter or cooking spray.
  10. Spoon a light coating of Sauce on the bottom of the pan, and place about half of the potatoes in the dish. Cover potatoes with about half of the remaining sauce mixture.
  11. Add 3 of the Smoked Pork Chops on top, and sprinkle about half of the Cheddar Cheese on top of the Chops.
  12. Add the remaining potatoes in an even layer, then add the other 3 Chops. Top with remaining sauce and sprinkle remaining cheddar cheese on top.
  13. Cover with foil and bake for about 35-40 minutes.
  14. Remove foil and bake for another 15 minutes, or until potatoes are cooked through and the top starts to brown. If you prefer the cheese crusty and dark on top, increase heat to 450º F for the last 5-8 minutes.

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