Ingredients:
For the Pork Chops:
4 boneless pork chops
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 tsp fresh thyme, chopped
Salt and pepper to taste
For the Cheesy Potato Bake:
4 large potatoes, thinly sliced
1 cup heavy cream
1 cup milk
2 cups shredded cheddar cheese
1 clove garlic, minced
1 tsp thyme
Salt and pepper to taste
Directions:
Pork Chops:
Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium-high heat. Add pork chops and cook until browned, about 3-4 minutes per side.
Remove pork chops from skillet and set aside.
In the same skillet, add minced garlic and cook until fragrant.
Add heavy cream, chicken broth, and thyme. Bring to a simmer.
Return pork chops to the skillet, cover, and simmer for 10-15 minutes until the pork chops are cooked through.
Cheesy Potato Bake:
Preheat oven to 375°F (190°C).
In a saucepan, heat the heavy cream, milk, minced garlic, thyme, salt, and pepper until just simmering.
Layer the sliced potatoes in a greased baking dish.
Pour the heated cream mixture over the potatoes and sprinkle with shredded cheddar cheese.