Garlic Butter Pork Chops with Cheesy Potato Bake

What We’re Making Here

This is pure comfort food that somehow feels a bit fancy too. We’re talking juicy pork chops that get bathed in a ridiculous garlic-herb butter situation, alongside a cheesy potato bake that’ll make you forget mashed potatoes exist. It’s the kind of dinner that makes your whole house smell amazing and has everyone hovering around the kitchen asking when it’ll be ready.

Why You’re Gonna Love This Recipe

• The pork chops stay juicy and tender with this method (no more dry, sad chops!)
• That garlic butter sauce is basically drinkable (but don’t, that’s weird)
• The cheesy potato bake can be prepped ahead, making dinner assembly super easy
• It’s impressive enough for company but easy enough for a weeknight
• Everything cooks at the same temperature, which means less oven juggling
• The leftovers (if there are any) make an amazing next-day lunch
• It’s customizable based on whatever herbs and cheese you have hanging around

What You’ll Need

For the Pork Chops:

• 4 bone-in pork chops, about 1-inch thick (bone-in has more flavor, but boneless works too)
• 2 tablespoons olive oil
• Salt and fresh cracked pepper (be generous here)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 6 tablespoons butter (the real stuff, not margarine)
• 6 garlic cloves, minced (or more, I won’t judge)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Pinch of red pepper flakes (optional if you like a little heat)
• Juice of half a lemon

For the Cheesy Potato Bake:

• 2 pounds Yukon Gold potatoes, sliced thin (about 1/8 inch – a mandoline is your friend here)
• 1 large onion, thinly sliced
• 2 cups shredded cheese (a mix of sharp cheddar and Gruyère is amazing)
• 2 cups heavy cream
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon fresh thyme leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• Pinch of nutmeg
• 1/4 cup grated Parmesan cheese for topping

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Let’s Get Cooking

Start with the Potato Bake (it takes longer):

1. Preheat your oven to 375°F (190°C). Grab a 9×13 baking dish and give it a quick spray with cooking spray or rub with butter.
2. Slice those potatoes nice and thin. No need to peel them unless you really want to – the skins add flavor and nutrition. If you don’t have a mandoline, just use a sharp knife and try to keep the slices consistent.
3. In a small pot, heat the cream, minced garlic, butter, thyme, salt, pepper, and nutmeg until it just starts to simmer. Don’t let it boil over – cream is a pain to clean off the stove!
4. Start layering: Put a layer of overlapping potato slices in the baking dish, scatter some onion slices on top, sprinkle with cheese, and then pour about 1/4 of the cream mixture over. Repeat these layers until you’ve used everything up. Pour any remaining cream mixture over the top and finish with a generous handful of cheese and the Parmesan.
5. Cover the dish with foil (spray the underside with cooking spray so the cheese doesn’t stick) and bake for 45 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbly, and the potatoes are fork-tender.

While the Potatoes Are Baking, Prep the Pork Chops:

1. Take your pork chops out of the fridge about 15-20 minutes before cooking to take the chill off. Pat them dry with paper towels (this is important for a good sear).
2. Mix the garlic powder, dried thyme, salt, and pepper in a small bowl. Season both sides of the pork chops generously with this mixture.
3. Heat a large cast-iron skillet (or any oven-safe skillet) over medium-high heat. Add the olive oil and let it get nice and hot.
4. Add the pork chops to the skillet and sear until golden brown, about 3-4 minutes per side. Try not to move them around too much – that’s how you get that beautiful crust.
5. Transfer the skillet to the oven (it’s already at 375°F for the potatoes!) and roast for about 10-12 minutes, or until the internal temperature reaches 145°F. Cooking time will vary based on thickness, so a meat thermometer is your best friend here.
6. Remove the skillet from the oven (don’t forget that handle is HOT – I speak from painful experience). Transfer the pork chops to a plate and tent with foil to rest.

Make the Garlic Butter Sauce:

1. Using the same skillet (with all those delicious pork drippings), reduce heat to medium-low and add the butter. Let it melt, then add the minced garlic, fresh herbs, and red pepper flakes if using.
2. Cook for about 1-2 minutes until the garlic is fragrant but not brown (burnt garlic is bitter and will ruin the sauce).
3. Remove from heat and stir in the lemon juice. Taste and adjust seasonings if needed.
4. Return the pork chops to the skillet, spooning the garlic butter sauce all over them. Let them hang out in that butter bath for a few minutes, flipping once to coat both sides.

Bringing It All Together:

1. By now your potatoes should be done or nearly done. If timing aligns perfectly (it rarely does, but we can dream), take them out when they’re golden and bubbly.
2. Let the potato bake rest for about 5 minutes before serving – it’s basically molten lava when it first comes out.
3. Plate up a pork chop, spoon extra garlic butter sauce over the top, and serve with a generous scoop of the cheesy potato bake.
4. Garnish with a little extra fresh parsley if you’re feeling fancy.

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Make It Your Own

• Switch up the cheese: Blue cheese in the potato bake is amazing if you’re into that funky goodness. Smoked gouda adds an incredible depth.
• Add veggies to the potato bake: Layer in some thinly sliced mushrooms, bell peppers, or spinach between the potato layers.
• Make it lighter: Use bone-in pork loin chops (leaner) and substitute half-and-half for heavy cream in the potatoes.
• Go more garlicky: Roast a whole head of garlic and mix the soft cloves into the potato bake for mellower garlic flavor throughout.
• Add a crunchy topping: Mix Panko breadcrumbs with a bit of butter and sprinkle on the potato bake for the last 15 minutes of baking.
• Make it a meal prep: The potato bake reheats beautifully, and you can prepare the seasoning for the pork ahead of time.

Troubleshooting Tips

• Dry pork chops? They’re probably overcooked. Invest in a meat thermometer and pull them at 140°F – they’ll reach 145°F while resting.
• Potatoes not cooking evenly? Your slices might be inconsistent thicknesses. Try a mandoline next time, or parboil the potato slices for 5 minutes before assembling.
• Sauce breaking or separating? Your heat was probably too high. Next time, let the pan cool a bit before adding the butter.
• Potato bake too liquidy? Let it rest longer before serving, or reduce the cream by 1/4 cup next time.
• Need to save time? You can microwave the potato slices for 5 minutes before assembling to cut down on baking time.

What to Serve on the Side

This is already a pretty complete meal, but if you want to round it out:

• A simple green salad with a bright vinaigrette to cut through the richness
• Roasted asparagus or green beans (you can throw them in the oven alongside everything else)
• Sautéed spinach with a little garlic and lemon
• A crusty bread to soak up any extra sauce (because wasting that garlic butter should be illegal)

Enjoy this meal with a glass of whatever makes you happy – a bold red wine, a cold beer, or just a big glass of ice water. You deserve it after making something this delicious!

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