Side Dishes
Betty Crocker scalloped potatoes and pork chops bring together two classic comfort foods in one perfect, juicy meal that’s as satisfying as it is simple.
Growing up in small-town Georgia, I learned that the secret to a winning dinner wasn’t fancy techniques—it was balancing rich flavors and tender textures, just like this recipe delivers.
The scalloped potatoes develop a golden crust while staying creamy inside, while the pork chops stay moist and flavorful, even when cooked to perfection.
What makes this dish truly special is how the two components complement each other—creamy, cheesy potatoes pair beautifully with the savory, herb-infused pork.
The recipe relies on a few foolproof techniques: browning the pork chops before baking ensures they stay juicy, and layering the potatoes with broth and cream creates that signature creamy texture without requiring constant attention.
It’s the kind of meal that feels like a hug on a plate, especially when the aroma fills your kitchen as it bakes.
By the time you pull this dish from the oven, you’ll have tender, juicy pork chops with a caramelized crust and scalloped potatoes that are creamy, cheesy, and perfectly golden on top.
The combination of flavors and textures makes it a standout for family dinners or special occasions, yet it’s simple enough for a weeknight. The best part? Every bite delivers that comforting balance of rich and savory that Betty Crocker recipes are known for.
Serve this dish with a simple side salad or steamed green beans to round out the meal, and you’ll have a complete dinner that’s sure to impress.
The recipe scales easily, so whether you’re feeding a crowd or just your family, it’s a reliable choice. Let’s get started on creating this timeless classic!
Ingredients for betty crocker scalloped potatoes pork chops
Four juicy pork chops and creamy potatoes—classic comfort food with a golden twist.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Russet Potatoes 🥔 | 2 lb | Waxy potatoes work best |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded |
| All-Purpose Flour 🌾 | ¼ cup | For dredging pork chops |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | ½ cup | Melted for potatoes |
| Bacon 🥓 | 4 slice | Cooked and crumbled |
| Green Onions 🧅 | 3 whole | Sliced for garnish |
The pork chops make or break this dish. Center-cut, 1-inch thick stays juicy while browning beautifully. Grab them from the butcher counter if you can—they’ll often cut them to size for you. I always buy bone-in for extra flavor, but boneless works too (just don’t overcook). For the potatoes, Russets hold their shape best, but Yukon Golds add extra creaminess. Store your potatoes in a cool, dark place—they’ll keep for weeks if you don’t use them all at once.
No heavy cream? Half-and-half plus a splash of milk works in a pinch. Short on bacon? Cooked breakfast sausage crumbles give the same smoky touch. The cheese is non-negotiable here—pre-shredded gets gummy, so grab a block and shred it yourself. Love garlic? Add an extra 2 cloves to the potato layers. For the thyme, fresh is ideal but dried works at one-third the amount. And if you’re feeling fancy, add a pinch of nutmeg to the potato mix for depth.
This dish reheats like a dream—just cover with foil and warm in the oven for 15-20 minutes. The potatoes stay creamy, and the pork stays moist. Leftovers keep for 3-4 days in the fridge, though I rarely have any. For make-ahead prep, brown the pork chops and layer the potatoes a day in advance—cover tightly and refrigerate. The flavors only get better after sitting overnight, so plan ahead if you can.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just slice the potatoes, pan-sear the pork chops, and layer everything in one dish. No chopping boards, no extra pots, and honestly, the cleanup is just wiping a sheet pan.
- Cheesy-Creamy Obsession: That sharp cheddar melted into heavy cream? It’s the kind of rich, velvety goodness that makes you close your eyes. The pork chops stay juicy while soaking up all that savory broth—no dry cuts here.
- Weeknight Workhorse: Between us, this feeds four but costs less than takeout. Use leftover pork chops for sandwiches the next day, and the potatoes reheat like a dream. (Yes, even on a Tuesday night.)
- Budget Comfort Food: Russets are cheap, pork chops stretch far, and a splash of chicken broth keeps it hearty without breaking the bank. It’s the kind of meal that feels fancy but won’t drain your wallet—or your patience.
Step-by-step instructions for Betty Crocker scalloped potatoes and pork chops
Here's how to create a comforting, restaurant-worthy dish with tender pork chops and creamy scalloped potatoes.
Prepare the Juicy Pork Chops
Start by seasoning the 4 whole boneless pork chops generously with 1.5 teaspoons salt and 0.5 teaspoon black pepper on both sides. Place them between two sheets of plastic wrap and pound gently to an even ½-inch thickness using a meat mallet. This ensures even cooking and maximum juiciness.
Next, set up a dredging station with the 0.25 cup all-purpose flour in a shallow dish. Lightly coat each pork chop by dipping it into the flour, shaking off any excess. This creates a delicate crust that will brown beautifully in the oven while keeping the inside tender. Let the floured chops sit for 5 minutes before cooking to allow the flour to adhere properly.
Cook the Bacon and Sauté Aromatics
While the oven preheats to 400°F, cook the 4 slices bacon in a large oven-safe skillet over medium heat until crispy, about 8-10 minutes. Remove the bacon and set aside on paper towels, reserving 2 tablespoons of the bacon fat in the skillet.
Add the 4 minced garlic cloves and 1 teaspoon dried thyme to the skillet with the reserved bacon fat. Sauté for 30 seconds until fragrant—this builds the flavor foundation for both the pork chops and scalloped potatoes. The skillet will now double as your baking dish, making cleanup easier.
Sear the Pork Chops and Layer Potatoes
Increase the skillet heat to medium-high and add the floured pork chops. Sear for 2-3 minutes per side until golden brown and cooked through to an internal temperature of 145°F. Remove the chops and set them aside on a plate.
Peel and thinly slice the 2 lb russet potatoes into ¼-inch rounds. You should have about 30-35 slices. Arrange half the potato slices in a single layer in the skillet, slightly overlapping them. Sprinkle with half of the 1.5 cups sharp cheddar cheese and a pinch of salt. Repeat with the remaining potatoes and cheese.
Create the Creamy Sauce and Assemble
Pour the 1.5 cups chicken broth evenly over the potato layers. In a small bowl, whisk together the 1 cup heavy cream and 0.5 cup melted unsalted butter. Pour this creamy mixture evenly over the potatoes, making sure each layer gets coated.
Return the pork chops to the skillet, placing them on top of the potato layers. Scatter the crumbled bacon evenly over the top, followed by the sliced 3 whole green onions. The combination of bacon, cheese, and cream will create a rich, golden crust while keeping the pork chops juicy.
Bake to Golden Perfection
Transfer the skillet to the preheated 400°F oven and bake uncovered for 30 minutes. The potatoes should be tender when pierced with a fork, and the top should be golden brown with bubbly cheese.
For the final touch, increase the oven temperature to 425°F and broil for 2-3 minutes until the top is deeply golden and slightly crispy. Let the dish rest for 5 minutes before serving—this allows the juices to redistribute, ensuring each bite is perfectly moist and flavorful. Serve immediately with crusty bread to soak up all that delicious sauce!
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- Parboil Potatoes First: I learned this the hard way—skipping the parboil means your potatoes will turn to mush under the weight of cheese and cream. Cut them into ¼-inch slices, boil for exactly 4 minutes, then drain. This keeps them firm enough to hold their shape while soaking up all that rich sauce.
- Sear Pork Chops Before Layering: The recipe might call for baking the pork chops raw, but trust me: a quick 2-minute sear in a hot skillet first makes a real difference. Brown both sides in butter or oil, then nestle them into the potato layers. You’ll get a deeper flavor and a better texture—no one will guess you took an extra 5 minutes.
- Don’t Overmix the Cream: Stirring the heavy cream into the chicken broth until it’s completely smooth is tempting, but it turns the sauce into glue. Whisk just until combined—lumps are fine, even welcome. They’ll melt into silky pockets of flavor, and the dish won’t turn into a dense, heavy block. (Yes, even if you’re impatient like me.)
- Bake Until Bubbly, Then Broil: The recipe’s baking time is a starting point, not a rule. Pull the dish out when the cheese is golden and the edges are bubbling, then switch to broil for 2–3 minutes. This gives you that perfect crispy top without burning the cheese underneath. Watch it like a hawk—it happens fast.
Perfect pairings for these flavors
Classic Side Salad
Pair this rich dish with a bright arugula and pear salad to cut through the creaminess. Toss 4 cups baby arugula with 1 ripe pear (thinly sliced), 2 tbsp walnuts, and a dressing of 1 tbsp Dijon mustard, 3 tbsp olive oil, and 1 tsp honey.
The crisp, peppery greens and sweet pears balance the savory pork and cheesy potatoes beautifully. 🥗
Creamy Green Beans
For a Southern-inspired side, try sautéed green beans almondine. Blanch 1 lb green beans for 3 minutes, then toss with 2 tbsp butter, 2 tbsp sliced almonds, and a pinch of salt.
The buttery texture contrasts perfectly with the crispy potato topping. I often serve this when feeding a crowd—it’s a crowd-pleaser that pairs perfectly with pork.
Apple Cider Glaze
Elevate your pork chops with a homemade apple cider glaze. Simmer ½ cup apple cider with 2 tbsp brown sugar and 1 tsp Dijon mustard until reduced by half.
Drizzle over the pork chops just before serving—it adds a sweet-tangy contrast that’s pure comfort food magic. Store-bought cider works, but fresh-pressed is worth the effort if you have time.
Crusty Bread Basket
No scalloped potatoes and pork chops meal is complete without warm crusty bread to soak up every last bit of sauce. I love using a baguette or sourdough—toast it lightly in the oven while the dish bakes.
For extra flair, brush the bread with garlic butter before serving. It’s the perfect vehicle for those rich, cheesy potato layers. 🍞
Light Beverage Pairings
Balance the richness with a crisp white wine like Sauvignon Blanc or a dry Riesling. The acidity cuts through the creaminess, while the citrus notes complement the pork.
For a non-alcoholic option, sparkling apple cider or iced hibiscus tea adds a refreshing contrast. Avoid heavy reds—they’ll overpower the delicate flavors.
Herb-Infused Butter
Add a final touch with herb-infused butter served on the side. Mix ½ cup softened butter with 1 tbsp chopped parsley, 1 tsp minced chives, and a pinch of salt.
Dollop onto the plate before serving—it melts beautifully over the potatoes and adds a fresh, herbal note that ties everything together. This is a trick I learned from Master Chef Chen, and it’s become a staple in my kitchen. ✨
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
This recipe works perfectly with boneless pork chops—they cook faster and stay juicier. The key is to keep them at 1-inch thickness and never overcook. Bone-in chops add flavor but require 5-10 extra minutes in the oven to fully cook through.
How do I prevent the scalloped potatoes from getting watery?
Use low-sodium chicken broth and avoid overfilling the baking dish—potatoes should be submerged in liquid but not drowning. Also, pat potato slices dry before layering and let the dish rest 5 minutes after baking. This lets excess moisture settle, keeping them creamy, not soggy.
Can I make this recipe ahead of time?
Yes! Assemble the potatoes and pork chops in an oven-safe dish up to 24 hours ahead, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the cooking time (cover with foil for the first 20 minutes to prevent over-browning). Flavors deepen overnight, making it even more delicious.
What’s the best way to reheat leftovers?
Cover the dish with foil and warm in a 350°F oven for 15-20 minutes. The potatoes stay creamy, and the pork chops remain tender. For microwave reheating, use 30-second bursts on medium power, stirring between each interval. Avoid high heat—it dries out the meat.
Can I substitute heavy cream for something lighter?
For a lighter version, replace the heavy cream with half-and-half plus 1 tablespoon milk or Greek yogurt (thinned with broth). The texture will be slightly less rich, but still creamy. If using yogurt, reduce the cheese by 0.25 cup to balance flavors. The dish will still be delicious!