Creamy Pork Chops and Potatoes
Ingredients:
Bone-in pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 medium potatoes, peeled and sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Creamy Pork Chops and Potatoes
Directions:
Preheat oven to 375°F (190°C) Preheat to.
Season both sides of the pork chops liberally with salt and pepper.
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the pork chops to the skillet and sear about 3 to 4 minutes per side, or until golden brown. Remove the pork chops from the pan and place on a plate.
Add the potato slices and onion to the same pot. Cook, stirring occasionally, until onions are softened and potatoes begin to brown slightly, about 5 minutes.
Add the minced garlic to the pan and sauté for another minute until fragrant.
Pour the chicken broth into the pot and deglaze the pot, scraping up any brown bits from the bottom.
Return pork chops to pot and sandwich between potatoes and onions.
Combine cream, dried thyme, and dried rosemary in a small bowl. Pour this mixture over the pork chops and potatoes in the pot.
Sprinkle grated Parmesan cheese evenly over the pork chops and potatoes.
Place the pan in the preheated oven and bake for about 25 to 30 minutes, or until the pork chops are cooked through, the potatoes are tender, and the sauce is bubbly and slightly thickened.
When done, remove the pan from the oven. Before serving, garnish with chopped fresh parsley, if desired.
Serve the creamy pork chops and potatoes while still warm and spoon over some of the sauce from the skillet.