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Cheesy Pork Chop with Potatoes Recipe

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4.4 from 17 reviews

This Cheesy Pork Chop with Potatoes recipe delivers tender, juicy pork chops nestled on a bed of creamy, garlicky potatoes smothered in a rich homemade gravy. Perfectly seared pork chops are baked alongside potatoes in a flavorful thyme-infused sauce, making for a comforting and easy one-dish dinner.

Ingredients

Potatoes and Gravy

  • 4–5 medium-sized potatoes peeled and cut into half-inch thick rounds
  • 1 cup whole milk or half-and-half
  • ½ teaspoon powdered garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons plain flour (for thickening the gravy)
  • 3 garlic cloves finely chopped
  • 1 large onion thinly sliced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon freshly chopped thyme or ½ teaspoon dried thyme
  • ½ teaspoon onion powder

Pork Chops

  • 4 bone-in pork chops, each about 1 inch thick
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons all-purpose flour (for coating the pork)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Powdered garlic (use ½ teaspoon combined with onion powder for seasoning)
  • ½ teaspoon onion powder
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions

  1. Season & Sear Pork Chops: Blot any excess moisture from the pork chops using paper towels. Evenly sprinkle salt, black pepper, garlic powder, and onion powder over both sides. Lightly dredge the chops in the all-purpose flour to coat. Warm oil in a large skillet over medium-high heat and sear the pork chops until a deep golden crust forms, about 3 to 4 minutes per side. Remove from skillet and set aside on a plate.
  2. Cook Onions & Garlic: Using the same skillet, melt butter over medium heat. Add the sliced onions and sauté until they are deeply golden and softened, around 6 to 8 minutes. Stir in the chopped garlic and cook for an additional 60 seconds until fragrant.
  3. Make the Gravy: Sprinkle 2 tablespoons of plain flour over the sautéed onions, stirring constantly to coat evenly. Cook for 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth to avoid lumps, then add the milk and stir until the gravy thickens, about 3 to 5 minutes. Stir in thyme and taste to adjust seasoning with salt and pepper as needed.
  4. Assemble with Potatoes: Arrange the sliced potatoes evenly across the base of a large baking dish or Dutch oven. Pour half of the gravy over the potato layer. Place the seared pork chops on top and ladle the remaining gravy over them.
  5. Bake: Preheat oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 45 minutes, or until potatoes are fork-tender and pork chops have reached an internal temperature of at least 145°F (63°C).
  6. Finish & Serve: Remove the foil carefully, spoon additional gravy over the pork chops, and garnish with fresh chopped parsley. Serve immediately with any extra gravy on the side for extra flavor.

Notes

  • For extra richness, use half-and-half instead of whole milk.
  • If you prefer a thicker gravy, add an additional tablespoon of flour during the gravy-making step.
  • Bone-in pork chops add more flavor and stay juicier during cooking.
  • Ensure to cover the baking dish tightly to keep moisture in and cook the potatoes evenly.
  • Use low-sodium chicken broth to control the saltiness of the dish.
  • Allow pork chops to rest for 5 minutes after baking for best juiciness.

Find it online: https://hotsavors.com/cheesy-pork-chop-with-potatoes-recipe/