Ingredients:

4 bone-in pork chops
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
2 cups shredded cheddar cheese
4 medium potatoes, sliced thinly
Salt and pepper to taste
Fresh rosemary, for garnish

Directions:

Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Season pork chops with salt and pepper, then cook until browned on both sides, about 4-5 minutes per side. Remove and set aside.
In the same skillet, sauté garlic until fragrant, about 1 minute.
Add chicken broth and heavy cream, scraping up any browned bits from the pan. Bring to a simmer.
Layer thinly sliced potatoes in the skillet and sprinkle with salt and pepper. Top with shredded cheddar cheese.
Place the pork chops back on top of the potatoes, then transfer the skillet to the oven. Bake for 20-25 minutes, until the pork is cooked through and the potatoes are tender.
Garnish with fresh rosemary and serve hot. Enjoy the rich, cheesy comfort of this dish!