Ingredients:
- For the Pork Chops:
- 4 boneless pork chops (about 1-inch thick)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Cheesy Scalloped Potatoes:
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions:
- Preheat the oven to 375°F (190°C).
- Prepare the Cheesy Scalloped Potatoes: In a large mixing bowl, combine the heavy cream, garlic powder, salt, and pepper. Layer half of the sliced potatoes in a greased baking dish, pour half of the cream mixture over them, and sprinkle with half of the cheddar and Parmesan cheese. Repeat with the remaining potatoes and cream mixture.
- Bake the potatoes: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and sprinkle the remaining cheese on top. Bake for an additional 15-20 minutes until golden and bubbly.
- Prepare the Pork Chops: While the potatoes are baking, heat olive oil in a large skillet over medium heat. Season the pork chops with salt, pepper, thyme, and minced garlic.
- Cook the Pork Chops: Sear the pork chops in the hot skillet for 4-5 minutes on each side or until they reach an internal temperature of 145°F (63°C). In the last minute of cooking, sprinkle the grated Parmesan cheese over the chops and allow it to melt slightly.
- Serve: Once the pork chops are cooked and the scalloped potatoes are golden, serve them together, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 650 kcal per serving | Servings: 4 servings
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