Side Dishes
Betty Crocker's scalloped potatoes and pork chops recipe brings back the comforting flavors of home-cooked family dinners that we all remember. This classic combination delivers juicy pork chops that stay tender and creamy scalloped potatoes with that perfect golden-brown crust.
Growing up in small-town Georgia, I learned that the secret to this dish lies in the balance between perfectly seared meat and rich, velvety potato layers.
The recipe starts with pan-searing the pork chops to lock in flavor and moisture, then finishes them in the oven while the scalloped potatoes bake. The creamy sauce for the potatoes uses a simple blend of milk, cheese, and butter, creating those luscious layers that make this dish so satisfying.
This method ensures you get restaurant-quality results without the fuss.
By the time you serve this dish, your table will be filled with the aroma of creamy potatoes and juicy pork chops that practically melt in your mouth. The combination of tender meat and rich, cheesy potatoes creates a meal that feels like a warm hug on a plate.
This is the kind of comfort food that brings people together.
Perfect for family dinners, holiday gatherings, or when you want to recreate that nostalgic taste of home. The recipe is designed to be approachable yet impressive, ensuring every bite delivers on that classic comfort food promise. Let's get started on this timeless meal!
Ingredients for betty crocker scalloped potatoes pork chops
Pantry staples and a few fresh ingredients for that nostalgic comfort food feast.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| All-Purpose Flour 🌾 | ½ cup | For dredging pork chops |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Russet Potatoes 🥔 | 2 lbs | Thinly sliced, peeled |
| Unsalted Butter 🧈 | ½ cup | Melted for potatoes |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Olive Oil 🫒 | 2 tbsp | For searing pork chops |
The pork chops are the star, so bone-in, center-cut makes all the difference—the bone keeps them juicy. Grab thick ones (about 1-inch) from the meat counter, not the pre-cut packages. Kroger or Whole Foods usually have the best quality, but any grocery store's butcher section works. If you can't find bone-in, bone-less is fine, but pound them thinner to compensate. The potatoes? Russets are non-negotiable—they're starchy enough to hold that creamy texture. Peel and slice them 1/8-inch thick for even baking.
No sharp cheddar? Gruyère or Monterey Jack work in a pinch, but sharp cheddar gives that classic tang. Running low on heavy cream? Half-and-half plus a splash of milk gets you close, though it won't be as rich. Fresh thyme is ideal, but dried at half the amount works if that's what you've got. The olive oil for searing? Any neutral oil (like vegetable or canola) works too—just don't use butter here, it burns too easily. Pro tip: Let the pork chops sit at room temp for 20 minutes before cooking for even browning.
The potatoes reheat beautifully—just cover with foil and warm at 350°F for 15 minutes. Store leftovers in the fridge for 3-4 days, but honestly, they taste even better the next day as the flavors meld. Pork chops? Eat them fresh—leftovers get dry. If you're prepping ahead, cook the potatoes first, then finish the pork chops when ready to serve. The cheesy layers keep well for 2 days in the fridge, so make extra for sandwiches later.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to dirty more than one dish. The pork chops nestle right into the creamy potato layers—no separate pans, no fuss—just toss everything in, cover it up, and let the oven do the work.
- Crispy-Creamy Gold: That buttery crust on the potatoes? Chef’s kiss. The bone-in pork chops add richness as they slow-cook, while the egg wash creates a golden, almost crackly top—like a hug from a home-cooked meal.
- Weeknight to Dinner Party: Between us, this is my go-to for both Tuesday dinners and Sunday suppers. The leftovers reheat beautifully, and if I’m feeding company, I just double the batch—same effort, twice the wow.
- Budget-Friendly Feast: Russets and pork chops stretch further than you’d think. I’ll be real: the flour and eggs aren’t cheap, but they make this feel special without breaking the bank. Plus, the bone-in chops add flavor and save money over pre-cut cuts.
Step-by-step instructions for betty Crocker scalloped potatoes and pork chops
Here's how to create that perfect balance of juicy pork chops and creamy, cheesy potato layers.
Prepare the Pork Chops for Perfect Browning
Pat the 4 whole bone-in pork chops dry with paper towels—this is crucial for that crispy crust. Season both sides generously with 1.5 teaspoons of salt, 1 teaspoon of ground black pepper, and 0.5 teaspoon of dried thyme. Let them sit at room temperature for 10 minutes while you prep the rest.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, add the pork chops and cook for 3-4 minutes per side until they reach an internal temperature of 145°F and develop a golden-brown crust. Transfer to a plate and tent with foil to keep warm. Don't skip this step—proper searing creates the foundation for juicy meat.
Create the Creamy Cheese Sauce
In a medium bowl, whisk together the 2 whole large eggs, 1 cup of heavy cream, 0.5 cup of milk, and 1.5 cups of shredded sharp cheddar cheese until smooth. The mixture should be thick but pourable—this will be the luxurious base for your scalloped potatoes. Taste and adjust seasoning with additional salt and pepper if needed. Set aside while you prepare the potatoes.
In a small bowl, combine the 0.5 cup of all-purpose flour with 1 teaspoon of salt and 0.5 teaspoon of dried thyme. This will be used to lightly coat the potato slices for extra texture. Keep both mixtures nearby as you'll need them for layering.
Layer the Potatoes for Maximum Creaminess
Preheat your oven to 375°F. Peel and thinly slice the 2 pounds of russet potatoes into ¼-inch thick rounds using a mandoline or sharp knife. For even cooking, soak the slices in cold water for 5 minutes, then drain and pat dry thoroughly.
In a 9x13-inch baking dish, begin by layering half the potato slices slightly overlapping. Sprinkle lightly with the flour-thyme mixture, then drizzle with ¼ cup of melted unsalted butter. Repeat with another layer of potatoes, then pour half of the cheese sauce over the top. Finish with the remaining potato slices, flour mixture, and cheese sauce. The final layer should be potatoes with sauce on top.
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbly. The potatoes should be tender when pierced with a fork, and the cheese should be melted and slightly browned on top.
While the potatoes bake, prepare the pork chops to finish cooking. Return them to the skillet over medium heat and cook for an additional 2-3 minutes per side until they reach 150°F internally. This ensures they're perfectly cooked while maintaining juiciness.
Assemble and Serve the Classic Comfort Dish
Let the scalloped potatoes rest for 5 minutes after baking. This allows the layers to set slightly and makes serving easier. Using a spatula, carefully transfer the potato layers to a serving platter, keeping them intact if possible.
Arrange the finished pork chops alongside the scalloped potatoes. The contrast of juicy, herb-crusted pork with the creamy, cheesy potato layers creates the perfect classic comfort meal. Serve immediately with a simple green salad to balance the richness.
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- Sear Pork Chops First: The recipe might call for baking the pork chops straight from the fridge, but I learned this the hard way—searing them first in a hot pan with butter and flour (yes, skip the egg wash) gives them a crisp crust and keeps them from drying out later. Just 2-3 minutes per side until golden, then transfer to the baking dish.
- Parboil Potatoes 10 Minutes: The recipe probably says to slice and layer raw potatoes, but I skip that step. Parboiling them for 10 minutes first ensures they cook evenly and don’t turn mushy on top. Drain well and pat dry—wet potatoes steam instead of crisping.
- Don’t Overfill the Dish: Crowding the baking dish is how you end up with sad, soggy potatoes. Leave at least 1 inch of space between layers, and if your dish is small, bake in batches. Trust me, the extra 5 minutes of rearranging now saves you from a gummy mess later.
- Whisk Eggs Cold: I used to whisk the egg mixture at room temperature, but cold eggs from the fridge create a smoother, thicker sauce that clings better to the potatoes and pork. Just crack them into a bowl and let them sit while you prep everything else—no extra effort, just better results.
Wine and beer pairings for betty crocker scalloped potatoes pork chops
Classic Red Wine Pairings
A bold Cabernet Sauvignon from Napa Valley is my go-to choice for this dish—its rich, dark fruit flavors and firm tannins stand up beautifully to the creamy potatoes and savory pork. I love a 2018 Robert Mondavi Reserve for its balance of power and elegance.
The wine's blackberry and vanilla notes complement the thyme and cheddar in the scalloped potatoes while cutting through the richness. 🍷
Crisp White Wine Options
For those who prefer white wine, a Chardonnay with noticeable oak character works wonders. I recommend a Meiomi Pinot Grigio from California—its crisp acidity and citrus brightness cleanse your palate between bites of creamy potatoes and juicy pork.
The slight mineral notes also enhance the cheddar's sharpness without overpowering the dish.
Local Southern Beer Pairing
If you're serving this at a family gathering in Georgia or the Carolinas, reach for a local craft beer. Atlanta's Southern Belle Brewing Company's "Pale Ale" is a fantastic choice—its malty sweetness and hoppy bitterness provide a perfect contrast to the dish's richness.
The beer's caramel notes also echo the natural sweetness of the potatoes. 🍺
Light Lager for Balance
A crisp Mexican lager like Modelo Especial offers a refreshing alternative that won't compete with the meal's flavors. The light body and subtle citrus notes help balance the dish's creaminess while keeping the focus on the pork's savory profile.
This is my go-to when serving to guests who prefer lighter beverages.
Non-Alcoholic Option
For non-drinkers, I recommend a sparkling ginger beer like Feather's Ginger Beer. The effervescence and spicy ginger provide a refreshing contrast to the rich dish, while the slight sweetness complements the potatoes' creamy texture. It's a crowd-pleaser that doesn't require alcohol to shine.
Wine Decanting Tip
If you're using a bold red like Cabernet Sauvignon, let it breathe for 15-20 minutes before pouring. This softens the tannins and allows the wine's aromas to fully develop, enhancing the overall dining experience.
I always decant my wine at least 30 minutes before serving when hosting dinner guests—it makes a world of difference. ⏳
Nutrition facts
Frequently asked questions
Can I use bone-in or boneless pork chops for this recipe?
Bone-in pork chops are ideal—they stay juicier while cooking. If you only have boneless, choose 1-inch thick cuts and pound them gently to even thickness. The bone adds natural moisture, but either works well when cooked properly. Just avoid thin, pre-cut chops—they'll dry out.
How do I prevent my scalloped potatoes from getting watery?
Drain and thoroughly pat dry all potato slices after soaking. Use a mix of heavy cream and milk (not just milk) for richness, and bake covered first to steam the potatoes before browning. Also, don't overfill your baking dish—potatoes need room to breathe. A 9x13-inch dish is perfect for this recipe.
Can I make this dish ahead of time?
Assemble the scalloped potatoes (without baking) up to 24 hours ahead—store covered in the fridge. When ready to bake, add 15 minutes to the covered baking time. For the pork chops, sear them fresh day-of for best results, but you can par-cook them to 140°F and finish later. Reheat gently in the oven.
What's the best way to reheat leftovers?
For scalloped potatoes, cover with foil and warm at 350°F for 15-20 minutes until heated through. Pork chops reheat best in a skillet over medium-low heat for 2-3 minutes per side—they'll stay juicier than in the oven. Never microwave pork chops, or they'll turn rubbery. Serve with extra cheese sauce if needed!
Can I substitute the sharp cheddar cheese?
Yes! For a milder flavor, try Gruyère or Monterey Jack (use the same amount). For extra tang, swap in pepper jack. Avoid pre-shredded cheese—the anti-caking agents make the sauce grainy. Freshly grate your cheese for that classic creamy texture. If you're dairy-free, use a mix of nutritional yeast and cashew cream instead.