In a large skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and pepper. Add the pork chops to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the pork chops from the skillet and set them aside.
Make the Creamy Garlic Sauce:
In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Add the chopped thyme, salt, and pepper. Let the sauce simmer for 5 minutes, thickening slightly. Return the pork chops to the skillet, spooning some of the sauce over the top. Let the pork chops simmer in the sauce for an additional 5-7 minutes.
Prepare the Cheesy Potato Bake:
Preheat the oven to 375°F (190°C). In a greased baking dish, layer the thinly sliced potatoes. In a separate bowl, mix the heavy cream, milk, garlic, thyme, salt, and pepper. Pour this mixture over the potatoes. Sprinkle the shredded cheddar cheese on top of the potatoes and cover with foil. Bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
Serve:
Serve the creamy garlic pork chops alongside the cheesy potato bake. Spoon extra sauce from the skillet over the pork chops for added flavor. Enjoy!
Serving and Storage Tips:
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