Betty Crocker Scalloped Potatoes Pork Chops Recipe: One-Pan Dinner That Pairs Perfectly

Betty Crocker-style scalloped potatoes with pan-seared pork chops create a perfect, comforting weeknight dinner that brings back childhood memories of home-cooked meals. The creamy, cheesy layers of potatoes pair beautifully with tender, golden pork chops—each bite delivers that satisfying combination of crispy edges and melt-in-your-mouth textures.

I’ve tested this recipe countless times, and it never fails to impress, whether you're feeding a family or treating yourself to a special meal.

The secret to this dish lies in the balance of flavors and textures. The scalloped potatoes get their signature richness from a blend of sharp cheddar and creamy milk, while the pork chops develop a flavorful crust from a simple seasoning of salt, pepper, and garlic powder.

Cooking both components together in a single pan keeps things simple and ensures everything finishes at the right time. The result is a dish that feels indulgent but is actually straightforward to prepare—no fancy techniques required.

By the time you serve this meal, your kitchen will smell like a warm, inviting home, and your table will be set for a dinner that feels like a hug in food form.

The scalloped potatoes are creamy and cheesy, with a golden top that’s crispy enough to hold a fork, while the pork chops are juicy and tender, with a crust that adds just the right amount of texture.

This is the kind of meal that makes you want to linger at the table, savoring every bite.

The best part? This recipe scales easily for leftovers, so you can enjoy that same comforting meal the next day. Whether you're a busy parent looking for a foolproof dinner or someone who just loves classic comfort food, this Betty Crocker-inspired dish delivers on flavor, simplicity, and satisfaction.

Let’s get cooking!

Ingredients for betty crocker scalloped potatoes pork chops

Comfort food essentials that bring back childhood dinner smells and flavors.

The potatoes are the heart of this dish, so pick firm, starchy russets—they slice thinly and hold their shape. I always grab mine from Whole Foods or the organic section at Kroger—they stay fresh longer. Peeled or not? Peeled gives a cleaner look, but unpeeled adds rustic charm. For the cheese, sharp cheddar is non-negotiable—pre-shredded gets clumpy, so grab a block and grate it yourself. The pork chops need to be bone-in and 1-inch thick for perfect searing. If yours are thinner, pound them gently to even thickness—helps them cook faster and stay juicy.

No sharp cheddar? Pepper jack or Gruyère work in a pinch, though the flavor shifts. Running low on heavy cream? Half-and-half plus a splash of milk keeps things creamy. Fresh thyme? Dried thyme at one-third the amount does the trick. For the pork chops, if you don’t have bone-in, boneless still works—just cook them 1-2 minutes less. The vegetable oil can be swapped for butter or avocado oil, but oil gives a lighter crust. Pro tip: Pat the chops dry before dredging—they’ll sear better and stay crispier.

This dish reheats like a dream—just cover with foil and warm in the oven for 15-20 minutes at 350°F. Leftovers keep for 3-4 days in the fridge, though I rarely let them last that long. For prep ahead, slice the potatoes and store in cold water in the fridge for up to 24 hours. The chops can be seasoned and refrigerated for 4 hours before cooking. Double the batch? It freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating.

Step-by-step instructions for Betty Crocker scalloped potatoes pork chops recipe

Here's how to create this comforting, one-pan dinner with perfectly crispy chops and creamy, cheesy potatoes.

Pat the 4 whole pork chops dry with paper towels—this step is crucial for getting that golden crust. Place them between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. This ensures they cook through evenly without drying out.

In a shallow dish, combine the 0.5 cup all-purpose flour, 1 tbsp garlic powder, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper. Dredge each pork chop thoroughly in this mixture, shaking off any excess. Let them sit for 5 minutes while you prepare the potatoes—this gives the coating time to adhere properly.

Heat 2 tbsp vegetable oil in a large oven-safe 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 golden brown and cooked through to an internal temperature of 145°F. The chops should release easily from the pan when ready.

Transfer the cooked pork chops to a plate and tent loosely with foil to keep warm. Don't clean the skillet—those flavorful browned bits will form the base of your sauce later. Reduce heat to medium and add 0.25 cup chopped fresh thyme leaves, letting them sizzle for 30 seconds to release their aroma.

Peel and thinly slice the 2.5 lb russet potatoes (about ⅛-inch thick). Melt the 0.5 cup unsalted butter in the same skillet over low heat, then add the potato slices in a single layer, slightly overlapping if needed. Cook for 2-3 minutes until the bottom layer begins to soften.

Remove the skillet from heat and sprinkle half of the 1.5 cups shredded sharp cheddar cheese over the potatoes. Pour in the 1 cup heavy cream and 0.5 cup whole milk, tilting the skillet to distribute evenly. Return to low heat just until the mixture begins to bubble gently.

Arrange the seared pork chops on top of the potato layers, slightly overlapping if necessary. Sprinkle the remaining cheese evenly over the top, pressing down gently to help it melt into the potatoes. The cheese should look like it's just starting to soften but not fully melted.

Transfer the skillet to a preheated 375°F oven and bake for 35-40 minutes until the potatoes are tender when pierced with a fork and the top is golden brown with bubbling cheese. The pork chops should be heated through and the sauce should be thick and creamy.

Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute and the layers to set slightly, preventing a runny mess. The potatoes should be creamy inside with crispy edges, and the pork chops should be juicy with perfectly crispy crusts.

Serve directly from the skillet for that restaurant-style presentation. Each bite delivers tender pork, creamy potatoes, and that perfect cheesy crust. Pair with a simple green salad and crusty bread to soak up any extra sauce—you'll love how this one-pan wonder comes together effortlessly.

Serving suggestions for this recipe

Classic Green Salad

Start with a simple arugula and romaine mix—about 6 cups total—tossed with 2 tbsp olive oil and 1 tbsp balsamic vinegar. Add ¼ cup shaved Parmesan and a pinch of freshly cracked black pepper for brightness.

The peppery bite cuts through the richness of the pork and potatoes beautifully. I often add ½ cup toasted walnuts for crunch and texture. 🥗

Crusty Bread Basket

A warm baguette or sourdough loaf is essential for soaking up that creamy, cheesy sauce. I like to slice it into ½-inch thick pieces and toast them in the oven at 375°F for 5-7 minutes until golden.

Brush with garlic butter (melt 2 tbsp butter with 1 minced garlic clove) for extra flavor. Serve in a basket for that cozy, family-style feel.

Apple Slaw Crunch

For a refreshing contrast, whip up a quick apple slaw using 2 cups shredded green cabbage, 1 cup thinly sliced red apple, ¼ cup mayonnaise, and 1 tbsp Dijon mustard.

Toss with 1 tbsp apple cider vinegar and ½ tsp celery seeds. The sweetness of the apple balances the savory pork, while the crunch adds a delightful texture. 🍏

Roasted Seasonal Veggies

If you prefer something heartier, roast carrots, Brussels sprouts, or asparagus alongside the main dish. Toss 2 lbs veggies with 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp salt.

Roast at 400°F for 20-25 minutes until caramelized. The smoky depth complements the pork while adding a vibrant side to the plate.

Dessert Pairing

End the meal with something light but satisfying. A warm apple crisp (using 4 apples, ½ cup oats, and 2 tbsp brown sugar) pairs perfectly with vanilla ice cream. The cinnamon notes in the crisp echo the thyme in the pork, tying the meal together.

For a no-bake option, chocolate-dipped strawberries with a sprinkle of flaky salt add a touch of elegance. 🍎

Beverage Recommendations

A crisp dry Riesling or Chardonnay cuts through the richness of the dish. For a non-alcoholic option, sparkling apple cider with a cinnamon stick adds a festive touch. If you prefer beer, a light lager or wheat beer keeps the palate clean and refreshing.

I often reach for a glass of cold milk—it sounds simple, but the creaminess ties back to the dish beautifully. 🍷

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