Description
Enjoy a comforting and flavorful meal featuring succulent bone-in pork chops cooked in a rich garlic butter sauce, paired with a creamy, cheesy potato bake. This dish combines tender, juicy meat with a luscious, golden crusted side, perfect for an impressive family dinner or special occasion.
Ingredients
Scale
Pork Chops and Garlic Butter Sauce
- 4 bone-in pork loin or rib chops, 1.5 inches thick (approx. 12–16 oz each)
- 2 tablespoons olive oil
- 6 cloves garlic, finely minced
- 6 tablespoons unsalted butter, divided
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Optional: Pinch of red pepper flakes
- Optional garnish: Fresh parsley, chopped
Cheesy Potato Bake
- 6 large Russet or Yukon Gold potatoes (about 3.5 – 4 lbs total)
- 4 tablespoons unsalted butter
- 1 large shallot, finely minced, or 1/2 small yellow onion, very finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed gently
- 1 cup heavy cream, warmed gently
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/8 teaspoon freshly grated nutmeg
- 1.5 cups grated sharp cheddar cheese, divided
- 1 cup grated Gruyère cheese, divided (or Swiss cheese)
- 1/2 cup grated Parmesan cheese, divided
- Optional garnish: Fresh chives, finely snipped
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish thoroughly. Wash and optionally peel the potatoes. Slice them uniformly about 1/8-inch thick and set aside for layering.
- Make the Cheese Sauce Base: In a large saucepan, melt 4 tablespoons of butter over medium heat. Add minced shallot or onion and sauté for 3-4 minutes until translucent. Add 3 cloves minced garlic and cook for an additional minute. Stir in 1/4 cup of flour and cook for 1-2 minutes to form a roux.
- Add Milk and Cream: Gradually whisk in warmed whole milk and heavy cream until the mixture is smooth and slightly thickened. Bring to a gentle simmer, then reduce the heat to low. Stir in Dijon mustard, salt, black pepper, and freshly grated nutmeg to flavor the sauce.
- Incorporate Cheeses: Add 1 cup cheddar, 1/2 cup Gruyère, and 1/4 cup Parmesan cheese to the sauce. Stir continuously until cheeses are completely melted and the sauce is creamy. Adjust seasoning if necessary, then remove from heat.
- Layer the Potatoes: Arrange one-third of the sliced potatoes in the prepared baking dish. Pour one-third of the cheesy cream sauce evenly over the potatoes. Sprinkle one-third of the remaining cheese mixture (cheddar, Gruyère, Parmesan) over the sauce. Repeat this layering process two more times, ensuring the final layer of potatoes is well covered with sauce and cheese.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 20-30 minutes to allow the top to become golden brown and bubbly. Optionally, broil briefly to achieve an extra crispy golden crust—watch closely to prevent burning.
- Rest the Potato Bake: Once baked, remove from the oven and let the potato bake rest for 10-15 minutes before serving to set the creamy layers.
- Prepare Pork Chops for Cooking: Remove pork chops from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels. Season both sides generously with sea salt, black pepper, and optional red pepper flakes. Prepare minced garlic, rosemary, and thyme for the sauce.
- Sear Pork Chops: Heat a large, heavy-bottomed skillet (preferably cast-iron) over medium-high heat for 3-4 minutes until it is hot and just starting to smoke. Add olive oil. Place the pork chops carefully into the skillet in a single layer, working in batches if needed. Sear each side for 3-4 minutes until a deep golden-brown crust forms. Also sear the edges for a well-rounded crust.
- Baste with Garlic Butter: Reduce the heat to medium-low. Add the remaining unsalted butter into the pan along with minced garlic, rosemary, and thyme sprigs. As the butter melts, tilt the pan and continuously baste the pork chops with the melting garlic butter for 4-8 minutes, or until the internal temperature reaches 145-150°F (63-66°C) for medium doneness. Use a meat thermometer for best results.
- Rest the Pork Chops: Remove the chops from the pan and transfer to a cutting board. Loosely tent with foil and rest for 8-10 minutes to retain juices.
- Optional Pan Sauce: Remove herb sprigs from the skillet. Deglaze the pan with a splash of beef broth, scraping up browned bits on the bottom. Simmer for about 1 minute until slightly reduced and flavorful.
- Serve: Slice the pork chops against the grain or serve whole. Plate generously with the cheesy potato bake. Drizzle the optional pan sauce over the chops. Garnish the pork chops with fresh chopped parsley and the potato bake with finely snipped fresh chives for a vibrant finish. Enjoy your meal!
Notes
- The potatoes can be peeled or left with skins on for added texture and nutrients.
- Ensure the pork chops are at room temperature before cooking to promote even cooking and juiciness.
- Use a meat thermometer to avoid overcooking pork chops; 145°F (63°C) is medium and safe.
- For an extra crust on the potato bake, broil briefly but watch carefully to prevent burning.
- Fresh herbs can be substituted or omitted based on availability.
- Be careful when basting garlic butter; continuously tilt pan and spoon melted butter to infuse flavors while keeping the meat moist.
- Leftover cheesy potato bake can be reheated covered in the oven or microwave but may lose some crispiness.
