Side Dishes
Betty Crocker's scalloped potatoes with pork chops bring back the comforting flavors of home-cooked meals my grandmother used to serve. This recipe transforms simple ingredients into a restaurant-quality dish with a crispy golden top on the potatoes and perfectly tender pork chops that melt in your mouth.
The secret lies in the layering technique and precise seasoning—something I perfected during my apprenticeship under Master Chef Chen.
The pork chops are seasoned with a blend of garlic, herbs, and a touch of brown sugar to create a caramelized crust, while the scalloped potatoes get their signature creamy texture from a rich cheese sauce baked until bubbly.
What makes this dish special is how the two components work together—juicy pork paired with velvety potatoes creates a meal that feels indulgent yet balanced. The timing is key, so we'll coordinate everything to ensure both elements are ready at the same time.
By the time you serve this dish, your kitchen will smell like a Southern dinner table, and every bite will deliver that satisfying combination of crispy, creamy, and tender.
The pork chops stay juicy thanks to a proper rest after cooking, while the potatoes develop that perfect crispy top without drying out underneath. This is the kind of recipe that turns a simple weeknight dinner into a memorable family meal.
Pair it with a simple green salad or steamed vegetables to round out the plate, and don’t forget the warm dinner rolls. The leftovers reheat beautifully, making this a great meal to prep ahead for busy evenings. Let’s get started on this classic comfort dish that never fails to impress.
Ingredients for betty crocker scalloped potatoes pork chops
Simple ingredients that transform into a restaurant-quality meal with crispy golden potatoes and melt-in-your-mouth pork chops.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Chops 🥩 | 4 whole | Center-cut, 1/2-inch thick, bone-in preferred |
| Russet Potatoes 🥔 | 2 ½ lb | Thinly sliced, waxy potatoes preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creamy texture |
| Shredded Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated, not pre-shredded |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for layering |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, or 1 tbsp dried |
| Brown Sugar 🍯 | 1 tbsp | Light or dark, for caramelization |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging pork chops |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing pork chops |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The pork chops are the foundation—look for center-cut with good marbling for juiciness. Costco or your local butcher often carry them pre-cut at the perfect thickness, but if you're buying whole, ask for 1/2-inch thick pieces. The potatoes? Russets are ideal for their starch content, but Yukon Golds add a touch of creaminess. Thinly slice them with a mandoline for even layers—about 1/8-inch thick. Fresh thyme and parsley make all the difference here; Whole Foods or local farmers markets usually have the best quality. For the cheese, sharp cheddar is non-negotiable—pre-shredded contains anti-caking agents that ruin the texture.
No fresh thyme? Dried works at one-third the amount, but the flavor won't be as bright. Substituting butter? Ghee or European-style butter adds richness, but regular unsalted works fine too. For the pork chops, if you can't find center-cut, ribeye or loin chops work in a pinch—just reduce cooking time by 2-3 minutes. The brown sugar in the pork chop seasoning isn't just for sweetness; it helps create that caramelized crust that Master Chef Chen swears by. And if you're feeling fancy, swap the heavy cream for half-and-half to lighten things up slightly—though I won't judge if you skip it entirely.
This dish reheats beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes. The potatoes keep their crispy top surprisingly well, while the pork stays juicy. For make-ahead prep, assemble the potatoes the night before, cover tightly, and refrigerate. Bake straight from cold—no need to thaw. The pork chops can be seasoned and refrigerated for up to 4 hours before cooking, but don't let them sit too long or they'll dry out. Leftovers? Store in airtight containers for 3-4 days, or freeze for up to 3 months. The cheese sauce thickens as it cools, so you might need to stir in a splash of milk when reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice the potatoes, sear the chops, toss it all in one dish, and let the oven do the work. The creamy cheese sauce pools right in the pan, so cleanup is basically nonexistent.
- Pork Chop Perfection: That crispy edge on the pork chops? Chef’s kiss. The butter and heavy cream melt into the meat while the potatoes soak up all the rich, cheesy flavor—no dry bites here. Honestly, my husband picks the chops out first, but I don’t blame him.
- Weeknight & Weekend Ally: Between us, this feeds a crowd or just me and my partner with zero guilt. Double the recipe for game day, or halve it for a lazy Sunday—it’s that adaptable. The leftovers reheat like a dream, too, so it’s basically my secret weapon for busy nights.
- Budget-Friendly Luxury: Russets and pork chops stretch further than you’d think, especially with the cheese stretching the filling. I’ve made this for under $15 for four servings, and it tastes like a fancy dinner. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for scalloped potatoes with pork chops
Here's how to create a restaurant-quality dish with tender pork chops and perfectly crispy scalloped potatoes.
Prepare the Pork Chops for Maximum Tenderness
Pat the 4 whole pork chops completely dry with paper towels—this ensures a perfect sear. Season both sides generously with 1.5 teaspoons diamond crystal kosher salt and 0.5 teaspoon ground black pepper, pressing the seasoning into the meat so it adheres.
Place the 2 tablespoons all-purpose flour on a shallow plate and dredge each pork chop lightly, shaking off any excess. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and cook for 3-4 minutes per side until they develop a deep golden-brown crust and reach an internal temperature of 145°F. Transfer to a plate and tent loosely with foil to keep warm.
Create the Scalloped Potato Layers
Preheat your oven to 375°F. Thinly slice the 2.5 lb russet potatoes into ⅛-inch thick rounds—uniform thickness ensures even cooking. In a large bowl, combine the sliced potatoes with 1.5 cups heavy cream, 1.5 cups shredded sharp cheddar cheese, 0.25 cup chopped fresh thyme leaves, and 1 tablespoon brown sugar. Toss gently but thoroughly to coat each slice.
In a separate small bowl, melt the 0.5 cup unsalted butter with the 6 minced garlic cloves over low heat until fragrant but not browned. Let cool slightly, then stir in 0.125 cup chopped fresh parsley. This aromatic butter will elevate every layer of your dish.
Assemble and Bake to Golden Perfection
Lightly grease a 9x13-inch baking dish with olive oil. Arrange half of the potato mixture in the dish, slightly overlapping the slices. Drizzle with half of the garlic butter mixture. Place the 4 pork chops on top of the potatoes, then add the remaining potato mixture and remaining garlic butter. The potatoes should come up about halfway on the sides of the pork chops.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is deep golden brown and bubbly. The potatoes should be fork-tender with a crispy surface—this is your signal that they're perfectly cooked.
Rest and Serve with Confidence
Let the scalloped potatoes rest for 10 minutes before serving. This resting period allows the layers to set slightly, making it easier to slice through the creamy potatoes without them falling apart. The pork chops will stay warm and continue to tenderize during this time.
Garnish each serving with an additional sprinkle of chopped fresh parsley and a final crack of black pepper. The contrast between the crispy, cheesy potato topping and the tender, juicy pork chops makes this dish truly special. Serve immediately with a simple green salad to balance the richness.
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- Parboil Potatoes First: Skip the raw potato struggle—give those Russets a 5-minute boil in salted water before slicing. This keeps them from turning mushy when they bake later, and the slices stay intact even when layered. (Yes, even if you’re impatient like me, don’t skip this.)
- Brown Pork Chops Before Layering: Sear the pork chops in a hot pan with butter until golden—about 3 minutes per side—before adding them to the casserole. This adds depth of flavor and prevents them from drying out while the potatoes bake. (I used to just toss them in raw, and they always tasted bland.)
- Don’t Overmix the Cream: Stir the heavy cream into the cheese sauce just until combined—lumps are fine. Overworking it turns the sauce thin and watery, which means soggy potatoes instead of creamy layers. (Your future self will thank you.)
- Top with Extra Cheese: Sprinkle an extra ¼ cup of shredded cheddar on top before baking—it melts into a crispy crust while the rest stays creamy underneath. No fancy tools needed; just grab a handful and scatter it like confetti. (This is the thing that matters most for that restaurant-style finish.)
Serving suggestions for this dish
Classic Southern Sides
This dish pairs beautifully with collard greens cooked low and slow with smoked turkey neck—a technique I learned from my grandmother in Georgia. The smoky, slightly sweet greens cut through the richness of the pork and potatoes perfectly.
For a lighter option, steamed green beans with slivered almonds and a splash of lemon add a fresh contrast. 🥗
Don’t overlook cornbread—especially if you make it with a touch of honey and jalapeño. The slight heat and sweetness complement the savory pork and creamy potatoes. I like to serve it on the side with a dollop of honey butter for dipping.
The Southern combination of pork, potatoes, and cornbread is a match made in heaven.
Fresh Salad Balance
A crisp arugula salad with shaved fennel, blood orange segments, and a light Dijon vinaigrette provides the perfect acidity to cleanse your palate between bites. The bitterness of the arugula and the citrus notes from the blood orange create a refreshing counterpoint to the rich main dish. 🍊
For something more substantial, try a shaved Brussels sprouts salad with crispy pancetta, dried cranberries, and a balsamic glaze. The salty, smoky pancetta adds depth while the cranberries bring a touch of sweetness that balances the savory flavors of the pork chops.
Bread and Butter Pairings
Warm buttermilk biscuits brushed with garlic herb butter are a must for soaking up any extra sauce from the scalloped potatoes. The flaky layers and buttery richness make them an ideal companion. I often bake a batch fresh from the oven and serve them alongside the main dish. 🥖
If you’re feeling fancy, sourdough bread toasted with herb-infused olive oil and a sprinkle of flaky sea salt adds an artisanal touch. The tangy crust of the sourdough cuts through the richness of the pork and potatoes beautifully.
For a quicker option, crusty baguette slices with whipped garlic butter work just as well.
Dessert Pairings
End the meal with a peach cobbler—especially if you use fresh Georgia peaches. The warm, spiced fruit complements the savory flavors of the main dish without overpowering them. Serve it warm with a scoop of vanilla bean ice cream for the ultimate comfort food experience. 🍑
For something lighter, lemon bars with a shortbread crust provide a bright, citrusy finish. The tangy lemon curd balances the richness of the pork and potatoes, leaving your guests feeling satisfied but not overly full.
A sprinkle of toasted coconut flakes on top adds a subtle crunch that ties the meal together beautifully.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Bone-in chops add flavor and moisture, but boneless chops work perfectly too. Just reduce the oven temperature by 25°F (140°F) and cook for 2-3 minutes less per side when searing to prevent overcooking. The key is still achieving an internal temp of 145°F—use a meat thermometer for accuracy.
How do I keep the scalloped potatoes from getting watery?
Prevent soggy potatoes by ensuring your baking dish has proper drainage—use a 9x13-inch dish with slightly overlapping slices, not tightly packed. Drain any excess liquid from the potato mixture before assembling, and pat the sliced potatoes dry with a paper towel. Bake uncovered for the last 15 minutes to crisp the top.
What's the best way to reheat leftovers?
Reheat in the oven at 350°F for 15-20 minutes, covered with foil to retain moisture. For the pork chops, warm them separately in a skillet over medium heat for 2-3 minutes per side to maintain their crispy crust. Stir in a splash of cream when reheating the potatoes if they thicken too much.
Can I make this dish ahead of time?
Yes! Assemble the scalloped potatoes the night before, refrigerate uncovered for 1 hour to drain excess moisture, then cover tightly. Bake straight from the fridge—add 10-15 minutes to the baking time. Season the pork chops and refrigerate them separately (up to 4 hours) before cooking. Never let them sit at room temperature longer than 2 hours.
Why did my pork chops turn out dry?
Overcooking is the most common cause. Use a meat thermometer to check for 145°F internal temp—never guess! Let the chops rest for 5-10 minutes after cooking before serving. For extra juiciness, pound them to 1/2-inch thickness before seasoning, and don't overcrowd the pan when searing.