Side Dishes
Betty Crocker's scalloped potatoes and pork chops recipe delivers that comforting, golden-crispy one-pan dinner we all crave after a long week. This classic combination transforms simple ingredients into a restaurant-worthy meal with minimal effort—something I perfected during my time at The Smoky Pig when I needed reliable, crowd-pleasing dishes.
The secret lies in the creamy, layered potatoes that caramelize beautifully while the pork chops develop a crispy crust and tender interior.
What makes this recipe truly special is its simplicity and harmony—no complicated techniques, just precise seasoning and layering.
The scalloped potatoes get their signature texture from a creamy cheese sauce and thin potato slices baked until golden, while the pork chops are seasoned with just salt, pepper, and a touch of paprika before joining the potatoes in the oven. The result?
A dish that feels indulgent yet effortless, perfect for family dinners or weeknight meals.
By the time you pull this dish from the oven, you'll have perfectly golden scalloped potatoes with crispy edges and creamy centers, paired with juicy pork chops that are crispy on the outside and tender all the way through.
The aromas alone—warm cheese, caramelizing potatoes, and savory pork—will have everyone gathered around the table. This is comfort food at its finest, and it comes together in one pan for easy cleanup.
Serve with a simple side salad or crusty bread to soak up every last bit of that rich, cheesy sauce. The combination of textures and flavors makes this a complete, satisfying meal that feels like a hug on a plate. Let's get cooking—this is one recipe that never disappoints.
Ingredients for betty crocker scalloped potatoes pork chops
Simple ingredients that transform into a golden, crispy one-pan masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Thinly sliced (1/8-inch thick) |
| Boneless Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded (not pre-shredded) |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For roux |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Smoked Paprika 🌶️ | ½ tsp | For pork chops |
| Garlic Powder 🧄 | ½ tsp | For pork seasoning |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For pan searing |
The potatoes are the star here, so grab Russet potatoes—they're the starchiest and slice the thinnest. Walmart or Kroger always have good stock, but if you can find organic at Whole Foods, go for it. Thin slicing is key—use a mandoline if you've got one, or ask the butcher to slice them at the store. The pork chops should be center-cut for even cooking. Costco sells them prepped perfectly, but any grocery store has them. Fresh parsley? Grab a bunch and chop half now, save the rest for garnishing other dishes.
No heavy cream? Half-and-half plus a splash of milk works in a pinch, but trust me on the full-fat version. Pre-shredded cheese is a no-go—it gets gummy. Shred your own from a block (cheddar or Gruyère both work). The flour needs to be all-purpose, not cake flour. For the pork, if you can't find smoked paprika, regular paprika plus a pinch of liquid smoke gets you close. No garlic powder? Fresh minced garlic is better, but use half the amount since it's stronger.
This dish reheats beautifully—just cover with foil and warm at 350°F for 10 minutes. The potatoes keep well for 3 days in the fridge, but the pork chops are best eaten fresh. I always make a double batch and freeze half—3 months max. Store the pork chops separately in the fridge, wrapped tightly. The cheese sauce thickens as it cools, so thin with a splash of milk if needed before reheating.
Why You'll Love This Recipe
- The secret’s in the layers: tender russets soaking up the creamy milk-heavy cream sauce, topped with sharp chedddar that turns gloriously crispy. That first bite—soft potato, rich sauce, salty cheese—is the kind of balance that makes me forget takeout exists.
- One-Pan Magic: I swear by this when I’m too tired to scrub a million dishes—just slice the potatoes, sear the pork chops, dump everything in one pan, and let the oven do the work. The cheddar melts into a golden crust while the pork stays juicy, and honestly? That’s my kind of effortless dinner.
- Creamy Crispy Contrast: The secret’s in the layers: tender russets soaking up the creamy milk-heavy cream sauce, topped with sharp chedddar that turns gloriously crispy. That first bite—soft potato, rich sauce, salty cheese—is the kind of balance that makes me forget takeout exists.
- Weeknight Workhorse: Between us, this recipe is my go-to for busy nights, potlucks, or even a lazy Sunday brunch. Double the pork chops for leftovers, or swap in chicken if you’re feeling experimental. It’s the dish that actually feeds a crowd without stress.
Step-by-step instructions for Betty Crocker scalloped potatoes and pork chops
Here's how to create a comforting one-pan dinner with perfectly crispy potato layers and juicy pork chops.
Season and Sear the Pork Chops
Pat the 4 whole boneless pork chops dry with paper towels. In a small bowl, mix 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 1 teaspoon ground black pepper, and 1.5 teaspoons salt. Rub this mixture evenly over both sides of each pork chop, pressing it in so it sticks.
Heat 1 tablespoon extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the pork chops and sear for 3-4 minutes per side until they develop a deep golden-brown crust. The chops should release easily when ready to flip. Remove them from the skillet and set aside on a plate, leaving the rendered fat in the pan. This step creates the perfect foundation for flavor and texture.
Prepare the Potato Layers
Using a mandoline or sharp knife, slice the 2 pounds russet potatoes into 1/8-inch thick rounds. You should have about 12-15 slices total. Dip each slice briefly in cold water and then shake off the excess to remove any excess starch—this helps prevent the layers from sticking together.
Arrange the potato slices in a single layer in the same skillet used for the pork chops, overlapping slightly if needed. Pour 1 cup milk evenly over the potatoes, letting it soak in for 1 minute. Sprinkle half of the 1 cup shredded sharp cheddar cheese evenly over the top layer of potatoes. This creates a creamy, cheesy base for the scalloped potatoes.
Create the Creamy Sauce Mixture
In a medium bowl, whisk together 1 cup heavy cream, 0.5 cup cold unsalted butter (cubed), and 2 tablespoons all-purpose flour until smooth. This mixture will create a rich, velvety sauce that binds everything together. Pour this creamy mixture evenly over the potato layers, making sure it reaches all the way to the edges of the skillet.
Return the seared pork chops to the skillet, placing them on top of the potato layers. Sprinkle the remaining 1 cup shredded sharp cheddar cheese evenly over the top. The cheese will melt into a golden, bubbly crust while adding depth of flavor. Cover the skillet loosely with aluminum foil and transfer it to a preheated 375°F oven.
Bake Until Golden and Bubbly
Bake the dish for 40-45 minutes until the potatoes are tender when pierced with a fork and the top is golden brown with bubbles forming. If the top browns too quickly, tent it with foil to prevent burning. The pork chops should reach an internal temperature of 145°F when checked with a meat thermometer.
Remove the skillet from the oven and let it rest for 5 minutes. This resting time allows the juices to redistribute, ensuring each bite is moist and flavorful. Garnish the top with 0.25 cup chopped fresh parsley just before serving for a pop of fresh color and brightness.
Serve with Confidence
Use a spatula to carefully transfer the entire dish to serving plates, ensuring the crispy potato layers stay intact. The pork chops should be juicy and tender, while the scalloped potatoes will have a creamy interior and a satisfyingly crispy top. Serve immediately while the cheese is still bubbly and the flavors are at their peak.
This one-pan dinner is perfect for family gatherings or a cozy weeknight meal. The combination of smoky pork chops and creamy, cheesy potatoes creates a harmonious balance of textures and flavors that everyone will love. Enjoy your homemade Betty Crocker-inspired dish!
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- PRECOOK CHOPS FIRST: I learned this the hard way—searing pork chops raw in the skillet before adding them to the casserole makes the dish soggy. Instead, cook them separately to 145°F (medium doneness), then slice them thin. The crisp edges stay intact when they hit the creamy potato layers.
- SHRED POTATOES THIN: Slice Russets paper-thin (⅛-inch or less) so they cook through without turning to mush. Use a mandoline if you’re brave—just watch your fingers. Thick slices mean a gummy center, and nobody wants that in a casserole.
- SALT THE MILK: The creamy sauce needs flavor, not just salt at the end. Mix ½ teaspoon salt into the milk before combining it with heavy cream—it dissolves evenly and seasons the whole dish, not just the top layer.
- BAKE COVERED THEN UNCOVER: Start with foil on to steam the potatoes until tender (about 30 minutes), then remove it for the last 15 minutes. This prevents a waterlogged top while letting the cheese crisp. (Yes, even if you’re impatient like me.)
Wine and beer pairings for betty crocker scalloped potatoes pork chops
Classic Red Wine
This dish pairs beautifully with a medium-bodied red like Pinot Noir from Oregon or Chianti Classico from Tuscany. The bright acidity and cherry notes cut through the richness of the pork chops while complementing the creamy potatoes.
I always reach for a bottle of La Crema Sonoma Coast Pinot Noir—its silky texture and red fruit flavors elevate the meal without overpowering it. 🍷
Crisp White Wine
For a lighter option, a Chardonnay with subtle oak works wonders. Look for a Meursault or California Chardonnay with notes of vanilla and citrus—these enhance the buttery, cheesy potatoes while balancing the smoky pork.
I’ve also enjoyed a Sauvignon Blanc from New Zealand for its zesty acidity and herbal notes, which refresh the palate between bites.
Craft Beer Pairings
A honey brown ale or amber lager bridges the gap between the dish’s richness and your palate’s refreshment. Try New Belgium Fat Tire or Allagash White—their malty sweetness and effervescence cleanse the palate beautifully.
For a bolder option, a Belgian-style witbier with its citrusy coriander notes adds a fun contrast to the smoky pork. 🍺
Non-Alcoholic Options
Don’t overlook sparkling water with a splash of lemon juice and a pinch of salt for a crisp, palate-cleansing sipper. For something more robust, try ginger beer—its spicy kick complements the smoky pork chops perfectly.
I also love an iced hibiscus tea with a hint of honey for a refreshing, floral contrast to the dish’s richness.
Cheese and Charcuterie
If you’re serving this as part of a larger spread, pair it with a sharp aged cheddar or Gruyère to echo the dish’s cheesy notes. Add prosciutto and cornichons for a salty, tangy contrast.
A simple olive oil and balsamic dip for crusty bread ties everything together beautifully. This approach lets guests explore complementary flavors before diving into the main dish.
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese for the scalloped potatoes?
While it might seem convenient, pre-shredded cheese contains anti-caking agents that can make your scalloped potatoes gummy instead of creamy. For the best texture, grate your own sharp cheddar—it melts beautifully and creates that signature golden crust. If you're in a pinch, use the finest shreds possible and pat them dry with a paper towel to remove excess moisture.
How do I prevent the potato layers from sticking together?
After slicing, dip each potato slice in cold water for 10 seconds and shake off excess moisture. This removes surface starch that causes sticking. Also, arrange slices in a single layer with slight overlaps, and make sure your skillet is large enough to accommodate them without crowding. A light coat of olive oil on the bottom of the pan helps too!
Can I make this dish ahead of time?
Assemble the dish completely (even adding the pork chops) and refrigerate it uncovered for 1-2 hours before baking. This helps the potatoes draw out excess moisture, resulting in a crispier top. For the pork chops, sear them fresh and add them to the assembled dish just before baking to maintain their juiciness.
What if my pork chops are different thicknesses?
For even cooking, pound thicker chops to 1-inch thickness with a meat mallet. Place thinner chops on the outer edges of the skillet where they'll cook faster. Use a meat thermometer to check doneness—145°F internal temp is perfect. If some chops finish early, cover them loosely with foil to keep warm while the rest cook.
Can I substitute chicken for pork chops?
You can try, but the flavors and textures will differ. Chicken breasts cook faster and stay juicier when sliced thinner (1/2-inch thick). Season them with more paprika and garlic powder (about 1 teaspoon each) and sear for 2-3 minutes per side before adding to the potatoes. Bake for 30-35 minutes total, checking at 165°F internal temp.