Description
This recipe features juicy pork chops seared to perfection in garlic butter, paired with a rich and creamy potato bake.
Ingredients
Scale
- 4 boneless pork chops, about 1-inch thick
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 3 large russet potatoes, peeled and thinly sliced
- 1 ½ cups heavy cream
- ½ cup milk
- 1 cup shredded Gruyere cheese
- ¼ cup grated Parmesan cheese
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- For the potato bake, combine sliced potatoes, heavy cream, milk, Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper in a large bowl. Mix well.
- Transfer the potato mixture to a 9×13 inch baking dish.
- Bake for 45-50 minutes, or until potatoes are tender and golden brown.
- While potatoes bake, season pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add pork chops and sear for 3-4 minutes per side, until golden brown and cooked through.
- Reduce heat to medium. Add butter, minced garlic, and thyme to the skillet.
- Spoon the melted garlic butter over the pork chops for 1-2 minutes.
- Remove pork chops from skillet and let rest for a few minutes before serving.
- Serve pork chops with the creamy potato bake.
Notes
- Adjust garlic and thyme to your preference.
- For extra flavor, add a splash of white wine to the garlic butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pan-frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 580mg
- Fat: 55g
- Saturated Fat: 28g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 180mg
Keywords: pork chops, creamy potatoes, garlic butter, comfort food, dinner