Garlic Butter Pork Chops with Cheesy Potato Bake (Print version)

Juicy garlic butter pork chops baked over creamy, cheesy sliced potatoes for a hearty family dinner.

# Ingredients:

For the cheesy potatoes

01 - 2 1/2 lb (1.1 kg) Yukon Gold potatoes, peeled if desired and sliced 1/8 inch thick
02 - 1 small yellow onion, thinly sliced
03 - 2 tablespoons unsalted butter, plus more for the baking dish
04 - 1 cup (240 ml) whole milk
05 - 3/4 cup (180 ml) heavy cream
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
10 - 1/2 cup (55 g) shredded Gruyere or Monterey Jack cheese

For the pork chops

11 - 4 bone-in pork chops, about 1 inch thick
12 - 1 1/2 teaspoons kosher salt
13 - 1 teaspoon black pepper
14 - 1 teaspoon smoked paprika
15 - 1 tablespoon olive oil
16 - 4 tablespoons unsalted butter
17 - 5 cloves garlic, minced
18 - 2 teaspoons fresh thyme leaves, or 3 thyme sprigs
19 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Preheat the oven to 375°F (190°C). Butter a 9x13 inch baking dish.
02 - Arrange half the potatoes and onions in the dish. Sprinkle with half the cheeses. Repeat with the remaining potatoes, onions, and most of the remaining cheese, saving a small handful for the top.
03 - Warm the milk, cream, 2 tablespoons butter, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a small saucepan until the butter melts. Pour evenly over the potatoes. Cover tightly with foil and bake for 35 minutes.
04 - Pat the pork chops dry. Season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chops for 2-3 minutes per side until browned. Transfer to a plate.
05 - Lower the skillet heat to medium. Add 4 tablespoons butter, minced garlic, and thyme. Cook for 30-60 seconds until fragrant, scraping up browned bits from the pan.
06 - Uncover the potatoes. Place the seared pork chops on top, spoon garlic butter over the chops, and sprinkle on the reserved cheese. Bake uncovered for 18-25 minutes, until the potatoes are tender and the pork reaches 145°F.
07 - Let the dish rest for 5-10 minutes. Sprinkle with parsley and serve each pork chop with a generous scoop of cheesy potatoes.

# Good to know:

01 - Slice potatoes thinly and evenly so they cook through before the pork dries out.
02 - The pork is done at 145°F, followed by a short rest.
03 - Best served warm from the oven after the sauce has rested for a few minutes.

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