Ingredients:
4 medium potatoes, thinly sliced
1 onion, thinly sliced
4 pork chops
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
2 cups shredded cheddar cheese
2 cups heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Fresh parsley for garnish (optional)
Heavenly Wine-Infused Indulgence Cake
Slow-Cooked Caramelized Onion Soup
Instructions:
Preheat your oven to 375°F (190°C).
Season both sides of the pork chops with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the sliced potatoes, onion, and minced garlic. Cook until the onions are soft and the potatoes are slightly golden, about 5-7 minutes.
In a mixing bowl, combine the shredded cheddar cheese, heavy cream, dried thyme, dried rosemary, and paprika.
In a greased baking dish, layer half of the potato mixture. Place the seared pork chops on top, then layer the remaining potato mixture over the pork chops.
Pour the cheese and cream mixture over the potatoes and pork chops, ensuring everything is evenly coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the pork chops are cooked through.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly