• 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