Hey there! The other day, I was rummaging through my pantry wondering what magic I could conjure up for dinner. You know those days when you just can’t decide? Well, I remembered this delightful Garlic Butter Pork Chops with Cheesy Potato Bake recipe. It’s one of those dishes that instantly brings back memories of cozy family dinners. I even remember the first time I made it, I burnt the butter and had to start over—oops! But, trust me, it’s worth the little hiccups.
Why You’ll Love This Dish
I whip this up when the day’s been a bit hectic; the comforting flavors just hit the spot. My family goes absolutely nuts for it! And there’s something about that creamy potato goodness that makes everyone fight for the last scoop (true story). Plus, if you’re like me and you enjoy dishes that make the kitchen smell amazing, this is your go-to.
Ingredients
- 4 pork chops (bone-in or boneless, whatever floats your boat)
- 3 tablespoons butter (I sometimes sneak in an extra tablespoon—shhh!)
- 4 cloves garlic, minced (or 5 if you’re a garlic fiend like me)
- 6 medium potatoes, sliced thinly (I use Yukon Gold, but honestly, any spud will do)
- 1 cup shredded cheese (cheddar is classic, but feel free to go wild with Gruyère)
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: a sprinkle of paprika for a bit of color
Directions
Start by preheating your oven to 400°F (200°C). This is where I usually grab a cup of tea and mentally prepare for cooking. In a frying pan, melt the butter over medium heat and toss in the minced garlic. Let it sizzle until your kitchen smells like heaven (but don’t walk away, burnt garlic is no joke).
Season your pork chops with salt and pepper, then brown them in the garlic butter—about 3 minutes on each side should do. Don’t worry if they’re still pinkish inside; they’ll finish cooking in the oven.
Now, layer those sliced potatoes in a baking dish. Pour the heavy cream over them and sprinkle with a pinch of salt, pepper, and your chosen cheese. Arrange the pork chops on top and pour any remaining garlic butter over everything. (This is when I usually sneak a taste of the cheese). Bake for about 45 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden.
Notes
I’ve learned (the hard way) that slicing the potatoes too thick makes them a bit chewy. Go thin, my friend, go thin. Also, if your pan isn’t oven-safe, just transfer everything to a baking dish—that’s what I do.
Variations
One time, I tried adding a splash of white wine with the cream—turned out pretty decent, but the kids weren’t fans. Oh, and swapping cheddar for blue cheese? Bold move, but not for everyone!
Equipment
If you don’t have a mandoline for slicing potatoes, no worries—just a sharp knife and some patience will do. I usually end up with uneven slices, but hey, it adds character.
Storage
This dish can be stored in the fridge for up to 3 days. Though honestly, in my house, it never lasts more than a day! If you somehow have leftovers, just reheat them in the oven.
Serving Suggestions
I like to serve this with a simple green salad on the side, just to balance out the richness. Or, if it’s a really special occasion, a glass of crisp white wine pairs beautifully.
Pro Tips
Once, I tried rushing the browning step and regretted it—those pale pork chops were not a pretty sight. Take your time, it’s worth it.
FAQ
Can I use half-and-half instead of heavy cream? Sure thing! It might be a tad less creamy, but still delicious.
What if I don’t have garlic cloves? Garlic powder works in a pinch, but try to get the real deal next time!
Is it okay to use frozen potatoes? Probably not the best idea—they can get mushy. But if you’re in a bind, just go for it!
