Pork Chops with Creamy Scalloped Potatoes

Recipe View Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish with 1 tablespoon of butter. (5 minutes)

Recipe View Melt 1 tablespoon of butter in a large skillet over medium heat. Season pork chops generously with sea salt and freshly ground black pepper. Sear the pork chops in the skillet until nicely browned on both sides, about 3 to 5 minutes per side. Remove from skillet and set aside. (15 minutes)

Recipe View In a small saucepan over medium-high heat, melt the remaining 3 tablespoons of butter. Stir in Dijon mustard and thyme; season with salt and pepper. Whisk in the flour to create a smooth, thick paste (a roux). Gradually whisk in the chicken broth and half-and-half, ensuring there are no lumps. Continue to cook, stirring occasionally, until the sauce thickens to a velvety consistency, about 5 minutes. Remove from heat. (10 minutes)

Recipe View Layer half of the thinly sliced potatoes and diced onion evenly across the bottom of the prepared baking dish. Sprinkle half of the shredded Cheddar cheese over the potato mixture. Arrange the seared pork chops over the cheese layer. Top with the remaining potatoes and onion, creating an even layer. (10 minutes)

Recipe View Pour the creamy sauce evenly over the potato mixture, ensuring all potatoes are coated. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour. After 1 hour, remove the dish from the oven and top with the remaining shredded Cheddar cheese. Switch the oven to broil and continue baking until the top is golden brown and bubbly, about 3 to 5 minutes. Watch carefully to prevent burning. (65 minutes)

Recipe View Let rest for 5-10 minutes before serving. Garnish with fresh thyme, if desired.