Ingredients:
For the Pork Chops:
4 pork chops (1-inch thick)
Salt and pepper to taste
1 tablespoon olive oil
3 tablespoons butter, divided
2 sprigs fresh thyme, plus 1 tablespoon fresh chopped thyme
6 cloves garlic, minced
For the Creamy Scalloped Potatoes:
6 medium Yukon Gold potatoes, peeled and thinly sliced
1 cup Gruyère cheese, grated
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
Directions:
Pork Chops:
Preheat the oven to 425°F.
Season the pork chops generously with salt and pepper.
Heat olive oil in a large oven-proof skillet over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 2-3 minutes per side.
Add 2 tablespoons of butter, the sprigs of thyme, and minced garlic to the skillet. Spoon the garlic butter over the pork chops for about 1-2 minutes.
Transfer the skillet to the oven and bake until the pork chops reach an internal temperature of 145°F, about 10-14 minutes. Let them rest for a few minutes before serving.
Creamy Scalloped Potatoes:
Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of butter.
Arrange half of the potato slices in an even layer in the baking dish. Top with half of the minced garlic and half of the grated Gruyère cheese.
Repeat the layers with the remaining potatoes, garlic, and cheese.
Pour the heavy cream over the potatoes, ensuring even coverage. Season with salt and pepper.
Cover the dish with aluminum foil and bake for about 1 hour, or until the potatoes are tender.
Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Prep Time: 20 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes | Calories: 403 kcal | Servings: 4
