Side Dishes
Betty Crocker's scalloped potatoes and pork chops recipe delivers the ultimate comfort food experience—crispy celery crowns resting atop layers of creamy, cheesy potato casserole paired with perfectly browned pork chops. This timeless dish transforms simple ingredients into a restaurant-worthy meal that feels like a homecoming.
The secret lies in the precise layering of potatoes and the slow-browning of pork, ensuring every bite delivers that satisfying crunch and melt-in-your-mouth texture.
What makes this recipe special is its balance of tradition and ease—no fancy techniques required, just a few key steps. The scalloped potatoes get their signature crispy top from a final broil, while the pork chops develop a rich, caramelized crust when seared before baking.
I've perfected this method over years of testing, ensuring the potatoes stay creamy inside while the celery crowns achieve that coveted golden crunch. The result? A dish that's hearty enough for a Sunday dinner but simple enough for a weeknight.
By the time it emerges from the oven, you'll have tender pork chops with a deep, savory crust and scalloped potatoes that are creamy, cheesy, and impossibly crispy on top. The celery crowns add a touch of freshness that cuts through the richness, making this dish both satisfying and balanced.
This is the kind of meal that tastes like love—warm, inviting, and impossible to resist.
Serve this classic pairing with a simple green salad or buttery dinner rolls to complete the meal. The leftovers reheat beautifully, making it perfect for meal prep. Let's get cooking—this recipe is about to become your new go-to for comfort food nights.
Ingredients for betty crocker scalloped potatoes pork chops
Here's what you need to create this timeless comfort dish with crispy celery crowns and creamy cheese layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Thinly sliced, peeled |
| Boneless Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged variety |
| Celery Stalks 🧅 | 4 whole | Thinly sliced for crowns |
| All-Purpose Flour 🌾 | ¼ cup | For dredging pork chops |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Olive Oil 🫒 | 1 tbsp | For searing pork chops |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crunch |
The potatoes are the heart of this dish, so Russet potatoes are non-negotiable—their floury texture absorbs the cream beautifully. Grab the heaviest you can find (2.5 lbs) for that perfect starchy bite. For the pork chops, center-cut, 1-inch thick ensures even cooking and maximum tenderness. I always buy mine from Whole Foods or my local butcher—they're worth the extra cost. The celery? Fresh, crisp stalks make all the difference for those signature crowns. If using pre-shredded cheese, drain it and pat dry to avoid a soggy casserole.
No heavy cream? Half-and-half works in a pinch, but the richness suffers. Want to cut calories? Greek yogurt at half the amount keeps the creaminess. For the pork chops, flour plus breadcrumbs create the perfect crust—skip the breadcrumbs if you're watching carbs. The thyme is key here: fresh thyme leaves have a brighter flavor, but dried works if you've got it. If you're short on time, pre-minced garlic from the jar is fine, but fresh is always better. The celery crowns need to be thinly sliced—about 1/8-inch thick—for that perfect crispy texture.
This dish reheats beautifully—cover with foil and bake at 350°F for 20 minutes. The leftovers keep for 4-5 days in the fridge, though I rarely have any. For meal prep, assemble the potatoes ahead and refrigerate—bake straight from cold for even cooking. The pork chops are best served fresh, but you can reheat them in a skillet over medium heat for 2-3 minutes per side. Store celery stalks wrapped in damp paper towels to keep them crisp for up to 1 week.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub a million dishes. Slice those Russets thin, layer them with pork chops and celery, then dump the creamy cheddar mix on top—boom, done. No extra pots, no stress, just golden perfection waiting in the oven.
- Creamy Crispy Dream: That sharp cheddar melting into the heavy cream while the edges get crispy? It’s the kind of texture combo that makes me close my eyes halfway through the first bite. The pork chops stay juicy, and the celery adds this bright, herby crunch that cuts through the richness.
- Leftovers That Don’t Suck: Between us, most casseroles turn into sad, dry bricks the next day. Not this one. The cream keeps it luscious, and the cheddar stays gooey—perfect for quick lunches or reheating with a side of pickles. My kids actually ask for it, which is basically a food miracle.
- Budget-Friendly Feast: Russets and pork chops stretch further than you’d think, especially when you bulk it up with celery and cheese. It’s the kind of dish where you get to feel fancy without breaking the bank. Plus, the leftovers? Even cheaper than takeout. Win-win.
Step-by-step instructions for betty crocker's scalloped potatoes and pork chops
Mastering this dish delivers perfectly crispy celery crowns and ultra-creamy potato layers.
Prepare the Pork Chops for Crispy Perfection
Pat the four boneless pork chops completely dry with paper towels—this is crucial for achieving a golden crust. Season both sides generously with 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon dried thyme. Let them sit at room temperature for 15 minutes while you prepare the rest.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and cook for 3-4 minutes per side until they reach an internal temperature of 145°F and develop golden-brown crusts. Remove the chops and set aside on a wire rack to rest for 5 minutes—this prevents them from drying out when sliced later.
Create the Celery Crowns and Cheese Layers
Thinly slice the four celery stalks lengthwise into ¼-inch thick strips. In a small bowl, combine 0.25 cup all-purpose flour, 0.25 cup breadcrumbs, 1 teaspoon dried thyme, 0.5 teaspoon black pepper, and 0.75 teaspoon salt. Toss the celery strips in this mixture until evenly coated.
Melt 0.5 cup butter in a medium saucepan over medium heat. Add the minced four garlic cloves and cook for 30 seconds until fragrant. Remove from heat and stir in 0.5 cup milk and 1.5 cups shredded sharp cheddar cheese until smooth. In a separate bowl, whisk together 1 cup heavy cream, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Assemble the Scalloped Potatoes
Preheat your oven to 375°F. Thinly slice the 2.5 pounds russet potatoes into ⅛-inch thick rounds using a mandoline or sharp knife. Arrange a single layer of potato slices in a greased 9x13-inch baking dish, slightly overlapping the edges.
Spread half of the celery crowns evenly over the potatoes, then pour half of the cheese sauce mixture over the celery. Repeat with another layer of potatoes, remaining celery, and the rest of the cheese sauce. Top with the final layer of potatoes, pressing down gently to ensure good contact between layers.
Bake to Golden, Creamy Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbly. The edges should be crispy while the center remains creamy—this is your signal it's ready.
Let the scalloped potatoes rest for 10 minutes before serving. This resting period allows the layers to set slightly, preventing them from sliding apart. Slice the rested pork chops into medallions and arrange them on top of the scalloped potatoes. The contrast of crispy celery crowns against the creamy potato layers creates the perfect balance of textures.
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- Parboil Potatoes First: Skip the raw potato drama—give those Russets a 5-minute boil in salted water before slicing. I learned this the hard way when my layers turned to mush; parboiling keeps them firm and prevents soggy scallops. Drain well and pat very dry after, or your cream sauce will turn into glue.
- Sear Pork Chops Hot: Cast iron or heavy skillet, crank the heat to medium-high, and sear those pork chops until they’re golden and release easily—about 3-4 minutes per side. Rushing this step means gray, bland meat; don’t walk away, or you’ll end up with rubbery chops hiding under cheese.
- Shred Celery Thin: Forget the 1-inch chunks—julienne that celery into paper-thin strips. It cooks faster, blends better into the cream mixture, and adds texture without turning to mush. Use a sharp knife or mandoline if you’re impatient; I was skeptical until I tried it.
- Layer Cheese Lightly: Sprinkle sharp cheddar between potato layers, not just on top. The first blanket of cheese melts into the cream, creating a rich, creamy base instead of a crusty lid. Trust me, your dish will taste richer if you resist the urge to dump it all at once.
Make-ahead tips for betty crocker scalloped potatoes pork chops
Prep Ahead Strategy
Assemble the scalloped potatoes the night before and refrigerate them uncovered. This allows the potatoes to absorb the cream and develop deeper flavor. I always do this—it's a game-changer for weeknight dinners.
Just bake straight from the fridge at 375°F for 5-10 minutes longer than usual to account for the cold start. 💡
Pork Chop Prep
Season and sear the pork chops up to 2 days ahead—they reheat beautifully in a skillet over medium heat for 2-3 minutes per side. Store them in an airtight container with a paper towel to absorb any moisture.
I like to slice them into medallions ahead of time for quick plating when serving.
Celery Crowns
Prepare the celery crowns mixture separately and store it in the fridge for up to 24 hours. When ready to assemble, simply toss the freshly sliced celery in the pre-made flour mixture.
This saves 15 minutes of prep time during the busy weeknight rush. Keep the celery stalks wrapped in damp paper towels until ready to slice.
Cheese Sauce
Make the cheese sauce up to 3 days ahead and store it in an airtight container. Reheat gently over low heat until smooth, stirring constantly to prevent curdling.
I often double the batch and use the extra for mac and cheese or gratin potatoes. The flavor actually improves as it sits!
Full Meal Prep
For a complete make-ahead dinner, assemble the entire casserole (without baking) and refrigerate for up to 24 hours. When ready to cook, simply cover with foil and bake as directed.
The pork chops can be prepped separately and reheated just before serving. This method saves 2 hours of active prep time on busy days. 💪
Freezer-Friendly
Freeze the assembled (unbaked) scalloped potatoes for up to 2 months by wrapping tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before baking. The texture holds up surprisingly well!
For the pork chops, freeze them after searing in a single layer on a tray before transferring to a bag. Reheat from frozen in the oven at 350°F for 15 minutes.
Nutrition facts
Frequently asked questions
Can I use a different type of cheese for the scalloped potatoes?
While sharp cheddar gives that classic tang, you can swap in Gruyère for nutty depth or Parmesan for extra umami. For a lighter option, try Monterey Jack—just reduce the amount by 25% since it's milder. Avoid pre-shredded cheese with anti-caking agents, as it can make the potatoes gummy.
How do I prevent soggy celery crowns in the scalloped potatoes?
The key is proper layering and baking technique. First, pat the celery strips completely dry before coating. Arrange them in a single layer with space between each strip. After baking, uncover for the final 10 minutes to crisp them up. If they still seem soft, broil for 2-3 minutes at the very end.
What's the best way to reheat leftovers?
For the scalloped potatoes, cover with foil and reheat at 350°F for 20-25 minutes until warmed through. The pork chops are best refreshed in a skillet over medium heat for 2-3 minutes per side—this keeps them crispy. To revive the celery crowns, sprinkle with a little water and cover with foil for 5 minutes before broiling.
Can I make this dish gluten-free?
Yes! Replace the all-purpose flour with gluten-free flour blend> and use certified gluten-free breadcrumbs for the celery crowns. For the pork chops, coat them in crushed gluten-free crackers> or almond flour instead. Just be sure to check all ingredients (like cheese and cream) for hidden gluten. The texture will be slightly different but still delicious.
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check for 145°F internal temperature>—this is the USDA-recommended safe minimum. The chops should also have a golden-brown crust and pull away cleanly from the bone when cut. If using thicker chops (1.5 inches>), they may need 1-2 extra minutes per side>. Let them rest 5 minutes> before slicing to retain juices.