Side Dishes
Betty Crocker's scalloped potatoes with pork chops is the kind of one-pan dinner that transforms weeknight cooking into a comforting masterpiece—crispy cornmeal crowns on tender pork chops, all layered with creamy cheddar potatoes.
Growing up in small-town Georgia, I learned that pork and potatoes were the backbone of any family meal, and this recipe captures that same hearty satisfaction with restaurant-quality results.
The secret lies in the cornmeal crown—a crispy, golden crust that forms on the pork chops while the potatoes below melt into velvety perfection. This method requires just one baking dish, so you’ll spend less time cleaning and more time enjoying the meal.
The pork chops stay juicy thanks to a simple brine, while the scalloped potatoes get their signature texture from a blend of cheddar and cream cheese.
By the time it emerges from the oven, you’ll have a dish that’s crispy on top, tender in the middle, and packed with that unmistakable comfort-food aroma. The cornmeal crown adds a satisfying crunch, while the creamy potatoes soak up every bit of flavor from the pork.
It’s the kind of meal that feels like a hug on a plate—warm, inviting, and impossible to resist.
Perfect for family dinners, holiday gatherings, or when you want to impress without spending hours in the kitchen. The recipe scales easily, so you can double it for a crowd or keep it as-is for a cozy night in. Let’s get started on this timeless classic!
Ingredients for betty crocker scalloped potatoes pork chops
Pork chops, crispy crowns, and cheesy potatoes—just 14 ingredients for a showstopping one-pan feast.
| Ingredient | Amount | Notes |
|---|---|---|
| Center-Cut Pork Chops 🥩 | 4 whole | Bone-in, 1-inch thick preferred |
| Yellow Onion 🧅 | 1 whole | Thinly sliced for brining |
| Granulated Sugar 🍚 | 1 tbsp | For pork brine |
| Kosher Salt 🧂 | 2 tbsp | For pork brine |
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, 1/8-inch thick |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, softened |
| Heavy Cream 🥛 | ¾ cup | Full-fat for creaminess |
| Cornmeal 🌽 | ½ cup | Fine grind for crown |
| All-Purpose Flour 🌾 | ¼ cup | For cornmeal crown |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Unsalted Butter 🧈 | 4 tbsp | Melted for layering |
The pork chops are the star. Center-cut, bone-in gives the best texture—thicker than 1-inch and you'll end up with dry meat. Most grocery stores carry these, but if yours doesn't, Costco or Walmart usually have them. Look for good marbling—white streaks throughout the meat—that's what keeps it juicy. I like to grab mine from local butchers when I can, but the pre-packaged ones work fine. The cornmeal crown needs fine grind—Bob's Red Mill is my go-to, but any brand labeled 'fine' works. Don't use self-rising flour here—we're controlling the rise ourselves.
No bone-in chops? Boneless, skinless works too, but you'll need to adjust cook time. Running short on cheddar? Gruyère or Monterey Jack both melt beautifully—just use the same amount. The cream cheese can be swapped for sour cream at half the amount, though it'll be slightly tangier. Fresh thyme is ideal, but dried works at one-third the amount. For the potatoes, Yukon Golds, but they'll still work. The key is thin, even slices—mandoline slicer makes this job easy, but a sharp knife works too if you take your time.
This dish reheats like a dream—just pop it in the oven at 375°F for 15-20 minutes until bubbly. The cornmeal crown stays crispy, and the potatoes get that perfect creamy texture. Keeps in the fridge for 3-4 days sealed tight, though I never have leftovers that long. For make-ahead, assemble the dish (without baking) and refrigerate for up to 24 hours before baking. The flavors meld beautifully overnight. Freezes well too—just bake straight from frozen, adding 10-15 extra minutes to the cook time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not scrub three dishes. The pork chops and potatoes bake together—no extra pans, no fuss—while the onions caramelize just enough to add that sweet, savory depth without extra work.
- Sweet-Savory Balance: That touch of sugar in the mix? It’s not about being sweet—it’s about cutting through the richness of the pork chops and making every bite layered. Crispy edges on the potatoes, juicy chops, and a hint of caramelized onion—it’s the kind of flavor combo that makes you go back for seconds without trying.
- Weeknight Workhorse: Honestly, this is my go-to when I’ve got friends over unexpectedly or when my kid’s soccer team needs snacks. The leftovers reheat like a dream, and it’s hearty enough to feed a crowd but simple enough to make when it’s just me and a glass of wine.
- Budget-Friendly Feast: Russets and pork chops are pantry staples that won’t break the bank, and the sugar and onion stretch the flavor without costing extra. I’ve made this for under $12 for four servings—easy on the wallet, heavy on the satisfaction.
Step-by-step instructions for betty Crocker scalloped potatoes pork chops recipe
Here's how to create a comforting one-pan dinner with golden-brown pork chops and crispy cornmeal crown.
Prepare the Pork Chops and Brine
In a large bowl, combine the 4 whole center-cut pork chops, 1 whole yellow onion (thinly sliced), 1 tablespoon granulated sugar, and 2 tablespoons kosher salt. This creates a simple brine that tenderizes the meat while infusing flavor. Let the pork chops sit in the mixture for at least 30 minutes at room temperature. I like to flip them halfway through to ensure even seasoning.
After brining, pat the pork chops dry with paper towels—this step is crucial for achieving that crispy cornmeal crown later. You'll know they're ready when they feel completely dry to the touch. While they rest, preheat your oven to 375°F for the perfect cooking temperature.
Layer the Potatoes and Cheese Mixture
In a large mixing bowl, combine the 3 pounds russet potatoes (thinly sliced), 1.5 cups sharp cheddar cheese, 8 ounces cream cheese, 0.75 cup heavy cream, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried thyme. The potatoes should be completely coated in the creamy cheese mixture. This ensures every bite is rich and flavorful.
Transfer the potato mixture to a 9x13-inch baking dish, spreading it evenly in a single layer. The potatoes should fit snugly—this creates the perfect surface for the crispy crown. Press down gently to compact the layers slightly, which helps prevent shifting during baking.
Create the Crispy Cornmeal Crown
In a small bowl, whisk together the 0.5 cup cornmeal, 0.25 cup all-purpose flour, and 4 tablespoons unsalted butter (melted). This mixture forms the crispy topping that gives this dish its signature texture. Spread the cornmeal mixture evenly over the top of the potato layer, pressing down lightly to help it adhere.
Place the 4 pork chops directly on top of the cornmeal crown, arranging them evenly. The heat from the oven will crisp the cornmeal while cooking the pork chops to perfection. If you're worried about the crown sticking, you can lightly grease the baking dish with a bit of butter before adding the potatoes.
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This initial covered baking time allows the potatoes to soften and the cheese to begin melting without drying out. After 45 minutes, remove the foil and bake uncovered for an additional 20-25 minutes until the cornmeal crown is deep golden brown and crispy.
The pork chops should reach an internal temperature of 145°F for medium doneness. You'll know they're done when they're cooked through and the cornmeal crown has a beautiful, crispy texture. Let the dish rest for 10 minutes before serving—this allows the juices to redistribute, ensuring each bite is moist and flavorful.
Serve with Confidence
Use a large spatula to carefully transfer the entire dish to a serving platter. The crispy cornmeal crown will hold together beautifully, creating an impressive presentation. Serve immediately, as the contrast between the crispy top and creamy potato layers is best enjoyed fresh from the oven.
This dish delivers on all the promises: tender pork chops, creamy scalloped potatoes, and a crispy cornmeal crown that's sure to impress. The flavors are rich and comforting, making it a perfect one-pan dinner for any occasion. Enjoy every bite of this hearty, satisfying meal!
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- Slice Potatoes Thinly: Grab a mandoline or sharp knife—thin slices (about 1/8-inch) cook faster and soak up the creamy sauce better. I used to cut them unevenly, and some ended up mushy while others stayed raw. Uniform thickness means even cooking every time.
- Salt the Pork Chops First: Generously season the pork chops with salt before cooking—at least 30 minutes ahead if possible. After burning one batch where the chops tasted bland, I learned that salting early lets the salt penetrate deeper. Kosher salt works best here; don’t skimp.
- Deglaze the Pan Properly: After searing the pork chops, add the onions and a splash of water or broth to scrape up those browned bits—this adds depth to the sauce. I used to skip it, and the final dish tasted flat. Those bits are flavor gold.
- Layer Potatoes Loosely: Don’t pack the potatoes too tightly in the baking dish—leave space for the sauce to circulate. I learned this after one batch where the top stayed dry while the bottom turned to glue. A little air between layers keeps everything creamy.
Health benefits of betty crocker scalloped potatoes pork chops
Protein Powerhouse
This dish delivers a solid dose of high-quality protein from the pork chops—about 40 grams per serving—which supports muscle repair and keeps you satisfied for hours.
The center-cut pork chops provide all nine essential amino acids, making this a complete protein source perfect for post-workout meals or family dinners. 💪
Complex Carbs
The russet potatoes offer fiber-rich complex carbohydrates that provide steady energy without spiking blood sugar. A 3-pound serving gives you about 70 grams of carbs, with 4 grams of fiber per cup to help digestion.
The thinly sliced potatoes also break down more easily, making them gentler on your stomach than thicker cuts.
Healthy Fats
The combination of sharp cheddar cheese, cream cheese, and heavy cream adds richness, but also delivers saturated fats in moderation. A single serving contains about 25 grams of fat, with 12 grams coming from the pork chops and the rest from the dairy.
For a lighter version, swap half the heavy cream for low-fat milk or Greek yogurt without sacrificing much creaminess.
Vitamin Boost
This dish is packed with vitamin A from the cheddar cheese and vitamin C from the onions in the pork brine. The thyme and garlic powder also contribute antioxidants that support immune function.
I always notice my energy levels stay steady after eating this meal—it’s the perfect balance of nutrients for a hearty dinner. 💡
Calcium & Bone Health
The sharp cheddar cheese provides a significant calcium boost—about 30% of your daily value per serving—which is crucial for bone health. The cream cheese adds phosphorus, another key mineral for maintaining strong bones.
This makes the dish especially beneficial for growing kids or anyone looking to support their skeletal system.
Meal Prep Flexibility
One of the best health perks of this recipe is its make-ahead versatility. You can assemble the dish up to 24 hours in advance and refrigerate it, allowing flavors to meld while keeping the nutrients intact.
The cornmeal crown stays crispy when reheated, and the potatoes maintain their creamy texture—no nutrient loss here. Perfect for busy families who want a nutritious, no-fuss meal. ❄️
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but adjust the cook time! Boneless chops cook faster—expect about 10-15 minutes less total baking time. The cornmeal crown will still crisp perfectly, but monitor at 350°F after removing foil to prevent over-browning. For even cooking, place chops slightly apart on the crown.
Why does my cornmeal crown get soggy?
Two common causes:
- Not patting pork chops dry before baking (moisture steams the crown), or
- Adding foil too late. First, ensure chops are completely dry. Second, remove foil only when crown is light golden—let it crisp uncovered for the final 15-20 minutes. A sprinkle of cornmeal on top before baking also helps.
Can I make this dish ahead of time?
Assemble the entire dish (including crown) up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge, adding 10-15 extra minutes covered. For freezing, bake first, then cool completely. Reheat at 350°F for 20-25 minutes covered—crown stays crispy when reheated this way.
What's the best cheese substitute for cheddar?
Try Gruyère (1:1 ratio) for nutty depth or Monterey Jack (same amount) for milder flavor. For a lighter option, blend ½ cheddar + ½ farmer's cheese—it melts beautifully while cutting calories. Avoid pre-shredded cheese (anti-caking agents prevent proper melting). Always shred yourself for best texture!
How do I know when pork chops are fully cooked?
Use a meat thermometer—pork chops are safe at 145°F internal temperature. For medium doneness, pull them when they reach 140-145°F (they'll carry over to 145°F while resting). The cornmeal crown should be deep golden with slight browning—if it's just pale, bake uncovered 5 more minutes.