Side Dishes
Betty Crocker’s scalloped potatoes and pork chops recipe delivers that homestyle comfort we all crave—creamy, cheesy layers of potatoes crowned with crispy cornmeal, paired with perfectly seasoned pork chops.
Growing up in small-town Georgia, I learned that this classic combination transforms a simple weeknight into a family-style feast, where every bite feels like a hug from Grandma’s kitchen.
The secret lies in the technique: browning the pork chops first for deep flavor, then layering thinly sliced potatoes with a rich, roux-based cheese sauce. While the pork rests, the potatoes bake until golden and bubbly, with that crispy cornmeal crown adding texture no store-bought dish can match.
This method ensures every element shines—tender pork, velvety potatoes, and a crust that cracks just enough to reveal the creamy goodness beneath.
What you’ll end up with is a one-pan dinner that’s restaurant-quality yet simple enough for any cook. The pork chops stay juicy and flavorful, the potatoes melt in your mouth with just the right cheesy bite, and that golden crust?
Pure magic. It’s the kind of meal that disappears faster than you can say “second helping,” and leftovers reheat beautifully for the next day.
Perfect for Sunday suppers, potlucks, or when you want to impress without slaving in the kitchen. Let’s get cooking—your taste buds (and your family) will thank you.
Ingredients for betty crocker scalloped potatoes pork chops
Pork chops, velvety potatoes, and a crispy cornmeal crown—this homestyle dinner needs just twelve ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 4 whole | Center-cut, 1-inch thick preferred |
| Russet Potatoes 🥔 | 2 ½ lb | Thinly sliced, peeled (optional) |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | ¼ cup | For roux base |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Cornmeal 🌽 | ¼ cup | Fine grind for crispy crown |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For browning pork |
The pork chops are non-negotiable here—center-cut, 1-inch thick stays juicy while browning. I grab mine from Whole Foods or the butcher counter at Kroger, asking for the thickest cuts available. Look for good marbling, not lean cuts. For the potatoes, Russets are a must—they hold their shape and soak up the cream sauce beautifully. Peeled or not? I peel mine for a cleaner look, but leaving the skin on adds texture if you prefer. The cheese should be sharp cheddar from a block, not pre-shredded (it gets gummy). If you can't find sharp, medium cheddar works too—just add a pinch of cayenne for bite.
No cornmeal? Fine breadcrumbs or crushed cornflakes work in a pinch, though the texture won't be quite as crispy. Running short on heavy cream? Half-and-half or whole milk with 2 tbsp butter melted in keeps things creamy. The roux is key—butter and flour cooked until golden prevents a gluey sauce. For extra flavor, I toast the cornmeal in a dry pan for 2 minutes before mixing it with butter and sprinkling on top. Fresh parsley is ideal, but dried parsley at one-third the amount gets you close. The garlic can be pre-minced from a jar if you're in a hurry, but fresh always tastes better.
This dish reheats beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes. The cornmeal crown softens slightly but still adds crunch. Leftovers keep for 3-4 days in the fridge, though they're rarely around that long. For make-ahead prep, assemble the dish (without baking) up to 24 hours ahead, cover tightly, and refrigerate. The flavors meld overnight, making the first bite even more magical. Store any extra cornmeal in an airtight container for up to 6 months—it’s a pantry staple worth keeping on hand.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this when I’m too tired to scrub a million dishes—just toss the potatoes, pork chops, and cheese into one pan, and let the oven do the work. The heavy cream and flour make a silky sauce that practically melts into everything, so cleanup is just wiping a spatula.
- Cheesy-Creamy Comfort: That sharp cheddar on top? It’s the star. It gets all bubbly and golden while the potatoes soak up the rich, slightly tangy cream sauce—like a hug in a casserole. The pork chops stay juicy, so you’re not left with dry, sad meat.
- Weeknight to Dinner Party: Honestly, this is my lazy night and company food. For a quick weeknight, I halve the recipe. For guests, I double it and add a sprinkle of parsley—suddenly, it’s fancy. The potatoes hold up well, so it’s perfect when I’m not sure how many people will show.
- Budget-Friendly Feast: Pork chops stretch farther when paired with potatoes, and the cheddar stretches even more with the cream. I make this when I’m pinching pennies, and it still feels special. Leftovers? Even better reheated with a side of green beans—no one complains.
Step-by-step instructions for betty Crocker scalloped potatoes pork chops recipe
This one-pan wonder delivers perfectly crispy pork chops and tender scalloped potatoes with a golden cornmeal crown.
Prepare the Pork Chops for Crispy Perfection
Pat the four whole boneless pork chops completely dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with 1.5 teaspoons of diamond crystal kosher salt and 0.5 teaspoon of freshly ground black pepper. Let them sit at room temperature for 15 minutes while you prep the rest.
Heat 2 tablespoons vegetable oil in a large oven-safe 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. The reason we don't move them during this time is to build that perfect sear—resist the urge to flip too soon. When the edges are golden and the internal temperature reaches 145°F, transfer the chops to a plate and tent loosely with foil to keep warm.
Create the Scalloped Potato and Cheese Layers
In the same skillet (no need to clean it—the browned bits add flavor), reduce heat to medium and melt 0.5 cup unsalted butter over 2-3 minutes. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Stir in the 0.25 cup all-purpose flour and cook for 1 minute to create a light roux.
Slowly whisk in the 1 cup heavy cream, stirring constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 1.5 cups shredded sharp cheddar cheese until fully melted and smooth. Season with an additional 0.5 teaspoon of diamond crystal kosher salt and 0.25 teaspoon of freshly ground black pepper.
Layer Potatoes and Create the Cornmeal Crown
Arrange the 2.5 lb thinly sliced russet potatoes in overlapping layers around the pork chops in the skillet, slightly overlapping each layer. Pour the cheese sauce evenly over the potatoes, pressing down gently to help them absorb the liquid. Sprinkle 0.25 cup cornmeal evenly over the top layer of potatoes—this creates that signature crispy crown.
Transfer the skillet to a 375°F preheated oven and bake for 45-50 minutes until the potatoes are tender when pierced with a fork and the cornmeal crown is deep golden brown. The key here is patience—the potatoes need time to absorb all that creamy goodness while developing that perfect texture.
Finish with Fresh Herbs and Rest
Remove the skillet from the oven and let it rest for 5 minutes—this allows the juices to redistribute and the cornmeal crown to set properly. Garnish with 0.25 cup chopped fresh parsley just before serving. The pork chops should be resting on top of the scalloped potatoes, their crispy exterior contrasting beautifully with the creamy, cheesy layers below.
Serve immediately with the pork chops placed on top of their potato beds. Each bite delivers tender, juicy pork with perfectly crispy edges, complemented by the creamy, cheesy scalloped potatoes and that irresistible crunchy cornmeal crown. The whole dish comes together in one pan, making cleanup a breeze while delivering restaurant-quality results at home.
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- Parboil Potatoes First: Toss peeled Russets into boiling water for 5 minutes before slicing—this keeps them from falling apart when layering. I learned this the hard way after watching my first batch turn to mush halfway through baking.
- Salt the Pork Chops Generously: Season both sides of the pork chops with 1 teaspoon of salt per chop before cooking; the recipe’s flour coating won’t stick well if they’re bland underneath. Trust me, the difference in flavor is noticeable.
- Don’t Overmix the Cream Sauce: Whisk the heavy cream and flour into the cheese just until smooth—lumps are fine, but vigorous stirring turns the sauce gluey. This isn’t a soufflé; keep it simple.
- Cover with Foil Early: Tent the dish with foil for the first 20 minutes of baking to trap steam, then uncover to brown the cheese. Skipping this step means soggy potatoes and a sad, pale top layer. (Yes, even if you’re impatient like me.)
Pro cooking tips for perfect results
Pork Chop Browning
That golden crust on your pork chops isn't just for looks—it's where the Maillard reaction happens, creating deep, complex flavors. I swear by searing them at medium-high heat in a cast iron skillet—my Lodge 10.25-inch—until they reach 145°F internal temperature.
Don't rush this step; let them develop that crust for 3-4 minutes per side. Pro tip: Pat them bone-dry first with paper towels—this prevents steam from ruining your sear. 🔥
Roux Perfection
The secret to that velvety cheese sauce lies in cooking the roux just right. Melt 0.5 cup unsalted butter over medium heat until foamy, then whisk in 0.25 cup flour—cook for exactly 1 minute to avoid a raw flour taste.
This light roux prevents a gluey sauce later. I like to add 4 minced garlic cloves here too—they infuse the sauce with subtle flavor without overpowering. Remove from heat immediately after adding cream to prevent curdling.
Layering Technique
Arranging the potatoes properly makes all the difference. Start with a single layer at the bottom, then overlap the next layer slightly—this creates a sturdy base that won't collapse. Pour the cheese sauce evenly over each layer, pressing down gently with a spoon to help the potatoes absorb the liquid.
I find thinly sliced Russets (about ⅛-inch thick) work best—they cook evenly without turning mushy. The overlapping layers also help create that signature scalloped look. 🥔
Cornmeal Crown
For that signature crispy top, I toast 0.25 cup cornmeal in a dry pan for 2 minutes before mixing it with 2 tablespoons melted butter. This adds extra flavor and ensures maximum crispiness. Sprinkle it evenly over the top layer of potatoes right before baking.
The cornmeal needs to bake long enough to crisp—45-50 minutes at 375°F—so don't rush this step. The crown should be deep golden brown with slight cracks when done.
Resting Matters
This is where many home cooks fail. After baking, let the dish rest for 5 minutes before serving. This allows the juices to redistribute throughout the potatoes and the cornmeal crown to set properly. I see people cut into it immediately and end up with dry, crumbly potatoes.
Patience here ensures every bite is creamy and flavorful. During this time, I also garnish with fresh parsley—it adds a bright pop of color and freshness that cuts through the richness. 🌿
Equipment Shortcuts
Don't have a cast iron skillet? No problem. A heavy stainless steel or enameled Dutch oven works just as well for browning the pork chops. For the baking portion, any oven-safe skillet with a lid will do. I've even used a Le Creuset stoneware dish in a pinch.
The key is ensuring your pan can handle the heat without warping. And if you're short on time, you can use pre-shredded cheese, though I still recommend grating your own for better texture and flavor.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
This recipe is designed for boneless pork chops to ensure even cooking and perfect searing. Bone-in chops would require 5-7 extra minutes in the oven to fully cook through. If using bone-in, remove the bones before layering with potatoes to keep the dish clean and manageable.
How do I prevent soggy scalloped potatoes?
The key is proper layering and baking time. Arrange potatoes in overlapping single layers (not stacked) to allow steam to escape. Bake uncovered for 45-50 minutes at 375°F—this ensures the cornmeal crown crisps while the potatoes stay tender. Avoid overcrowding the pan, and let the dish rest 5 minutes before serving.
What can I substitute for sharp cheddar?
If you don’t have sharp cheddar, try Gruyère (for nutty depth) or Parmesan mixed with mozzarella (for extra creaminess). Avoid pre-shredded cheese—it contains anti-caking agents that make the sauce grainy. For a tangy twist, add 1 teaspoon Dijon mustard to the cheese sauce.
Can I make this dish ahead of time?
Yes! Assemble the dish (without baking) up to 24 hours ahead and refrigerate in an airtight container. When ready to bake, add 10-15 extra minutes to the oven time to account for the cold start. For leftovers, reheat covered at 350°F for 15-20 minutes—the cornmeal crown may soften slightly but stays flavorful.
Why did my cornmeal crown turn out crumbly instead of crispy?
Crumbly crowns usually mean the cornmeal wasn’t toasted enough or the baking time was insufficient. Next time, toast the cornmeal in a dry pan for 2-3 minutes until golden, then mix with 2 tablespoons melted butter before sprinkling. Ensure the oven is fully preheated to 375°F and bake uncovered for the full 45-50 minutes.