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- 4 bone-in pork chops (about 1-inch thick) - 4 large russet potatoes (thinly sliced) - 1 large onion (thinly sliced) - 3 cloves garlic (minced) - 1 cup heavy cream

- Pork Chops and Potatoes Casserole

Discover the ultimate comfort food with my Pork Chops and Potatoes Casserole! This delightful recipe combines juicy pork chops and creamy russet potatoes for an unforgettable meal. Perfect for family gatherings, it's easy to prepare and packed with flavor. Follow my simple step-by-step guide to impress your loved ones at the dinner table. Click to explore this mouthwatering dish and make it your new favorite!
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Ingredients
  

4 bone-in pork chops, about 1-inch thick

4 large russet potatoes, thinly sliced

1 large onion, thinly sliced

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 cup shredded cheddar cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

    In a large skillet, heat the olive oil over medium heat. Season the pork chops with salt, pepper, dried thyme, and paprika. Add the chops to the skillet and sear them for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.

      In the same skillet, add the sliced onions and minced garlic. Sauté for about 3 minutes until the onions are softened and translucent.

        In a mixing bowl, combine the heavy cream and chicken broth. Layer half of the sliced potatoes in the bottom of the prepared casserole dish. Sprinkle half of the sautéed onions and garlic over the potatoes, followed by half of the cream mixture. Season with a pinch of salt and pepper.

          Place the seared pork chops on top of the potato layer. Add the remaining potato slices, followed by the rest of the onions and garlic. Pour the remainder of the cream mixture over everything.

            Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes.

              After 40 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Return the casserole to the oven and bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden.

                Once done, let the casserole sit for about 5-10 minutes before serving. Garnish with freshly chopped parsley for a pop of color.

                  Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6