Betty Crocker's Scalloped Potatoes and Pork Chops Recipe: One-Pan Dinner That Feeds a Crowd

Betty Crocker's scalloped potatoes and pork chops recipe delivers the perfect one-pan dinner that brings comfort food to life. Growing up in small-town Georgia, I learned that pork chops and creamy potatoes were the heart of family gatherings, and this recipe captures that warmth in every bite.

The secret lies in layering thinly sliced potatoes with seasoned pork chops, creating a dish that's both hearty and elegant.

This recipe combines two classic elements—tender pork chops and rich scalloped potatoes—into a single, foolproof method. The pork chops sear beautifully in the oven while the potatoes bake to creamy perfection beneath them, all in one dish.

No fancy techniques are needed, just precise layering and a touch of patience for golden, flavorful results that feed a crowd effortlessly.

The result is a restaurant-quality meal with crispy, golden pork chops resting atop velvety scalloped potatoes, all infused with savory seasoning. The creamy sauce from the potatoes bastes the pork, ensuring every bite is moist and packed with flavor.

This dish is perfect for family dinners, holiday gatherings, or any night you want a comforting meal without the fuss.

Serve with a side of roasted green beans or a simple salad to round out the meal. The simplicity of this recipe makes it ideal for busy weeknights, while the rich flavors ensure it feels like a special occasion. Let's get cooking!

Ingredients for betty crocker scalloped potatoes pork chops

Comfort food essentials with a crowd-pleasing twist—pork chops and creamy potatoes in one pan.

The pork chops are the star here. Look for bone-in, center-cut chops at your local butcher—they stay juicier. Costco often carries pre-sliced pork chops that work perfectly, but if you're buying whole, aim for 1-inch thickness. Pounding them even ensures consistent cooking. For the potatoes, Russet varieties are ideal—they slice thinly and hold shape. If you can't find Russets, Yukon Golds work too, but they'll be slightly creamier. Store potatoes in a cool, dark place until ready to slice, and keep them refrigerated only after peeling to prevent browning.

No heavy cream? Whole milk plus 2 tbsp melted butter works in a pinch, though the texture will be lighter. Substitute dried thyme with 1 tbsp fresh—just crush the leaves between your fingers first. For the flour, all-purpose works best; cake flour makes the sauce too thin. If you're short on time, pre-minced garlic from a jar is fine, but fresh is always better. The smoked paprika adds depth—if you can't find it, regular paprika plus a pinch of liquid smoke mimics the flavor. For extra richness, add 1 oz grated Parmesan to the sauce at the end.

This dish reheats beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes. Portion into individual servings before reheating to keep the potatoes from getting soggy. Leftovers keep for 4 days in the fridge, though the flavors only get better as they meld. For make-ahead prep, assemble the dish the night before and refrigerate uncovered for 1 hour to let the potatoes soak up the cream, then bake as directed. Freezes well for 3 months—thaw overnight in the fridge before reheating.

Step-by-step instructions for betty Crocker's scalloped potatoes and pork chops

Follow these precise steps to create a rich, layered dish where tender pork chops rest atop creamy scalloped potatoes.

Begin by pounding the 6 whole boneless pork chops to an even ½-inch thickness using a meat mallet wrapped in plastic wrap. This ensures even cooking. Season both sides generously with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon each of onion powder, paprika, and garlic powder, pressing the spices into the meat so they adhere. Set aside.

Peel and thinly slice the 3 lb russet potatoes into ⅛-inch thick rounds. Soak them in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels. This prevents a gummy texture in your scalloped potatoes. Keep the potatoes separate in a colander until ready to layer.

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working in batches, sear the seasoned pork chops for 3-4 minutes per side until golden brown and cooked to 145°F internal temperature. Transfer to a plate and tent with foil to keep warm.

In the same skillet, reduce heat to medium and melt ¼ cup of the ½ cup unsalted butter. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Remove from heat and stir in 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Return to medium heat and sprinkle half of the potato slices in an even layer. Pour ½ cup of the milk over the potatoes, then sprinkle with ¼ cup of the all-purpose flour. Repeat with another layer of potatoes, milk, and flour.

In a separate bowl, whisk together the 1 cup heavy cream, remaining ½ cup milk, and remaining ¼ cup unsalted butter until smooth. Pour this creamy mixture evenly over the layered potatoes. Arrange the seared pork chops on top of the potatoes, slightly overlapping if needed to cover the surface completely.

Sprinkle the remaining ½ teaspoon salt and ½ teaspoon black pepper over the pork chops. The dish should look like a beautiful, golden-brown presentation ready for the oven. This final layering ensures the pork chops stay warm while the potatoes bake to creamy perfection beneath them.

Transfer the skillet to a preheated 375°F oven and bake uncovered for 45-50 minutes. The potatoes should be tender when pierced with a fork, and the top should be golden brown with bubbling cream. If the top browns too quickly, loosely cover with aluminum foil for the last 10 minutes of baking.

For the final check, insert a meat thermometer into the thickest pork chop—it should read 145°F internally. The potatoes should be fork-tender with a creamy texture, and the sauce should coat the back of a spoon. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute in the pork chops.

Wine and beer pairings for this recipe

Classic White Wine

This rich, creamy dish pairs beautifully with a crisp Chardonnay from California’s Napa Valley—look for one with buttery notes but not too much oak. I love Kendall-Jackson Vintner’s Reserve for its balance of fruit and acidity, which cuts through the richness of the pork and potatoes.

The slight citrus in the wine complements the thyme and garlic in the dish perfectly. 🍷

Light Red Options

A Pinot Noir from Oregon’s Willamette Valley is my go-to light red for this meal. The Domaine Serene or La Crema options have bright acidity and red fruit flavors that won’t overpower the creamy potatoes.

The subtle earthiness in Pinot Noir actually enhances the smoky paprika in the pork chops. Avoid heavy Cabernets—they’ll clash with the delicate cream sauce.

Craft Beer Pairings

For beer lovers, a Belgian witbier like Hoegaarden or Stella Artois cleanses the palate beautifully. The citrusy notes and slight spiciness in these beers mirror the thyme and black pepper in the dish.

If you prefer American options, try a hazy IPA from a local craft brewery—just avoid anything too hop-forward, like a West Coast IPA, which would compete with the pork’s savory flavors. 🍺

Unexpected Non-Alcoholic

Don’t overlook sparkling apple cider as a refreshing alternative. I keep a bottle of Martinelli’s Sparkling Apple Cider on hand for gatherings—its crisp acidity and subtle sweetness balance the dish’s richness without alcohol.

For a more robust option, try a ginger beer like Feather’s to add a zesty kick that pairs wonderfully with the smoky paprika.

Wine and Beer Prep Tips

Let your wine or beer breathe for 10-15 minutes before serving to release its full aroma. For white wine, I chill it to 45-50°F—just cold enough to preserve the flavors without being icy.

For beer, serve at 40°F for lagers or 50°F for ales. Pro tip: If using a white wine, decant it into a glass carafe to keep it at the perfect temperature while serving.

Frequently asked questions