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Cheesy pork chop with potatoes

A homestyle dish full of rich flavor and satisfying textures, these pork chops are gently seared and nestled atop sliced potatoes, then blanketed in a creamy onion gravy and oven-baked to tender perfection. A hearty, comforting entrée ideal for a cozy family dinner.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • Approximately 4–5 medium-sized potatoes peeled and cut into half-inch thick rounds
  • 1 cup whole milk or half-and-half for added creaminess
  • ½ teaspoon powdered garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons plain flour for thickening the gravy
  • 2 tablespoons all-purpose flour for coating the pork
  • 1 teaspoon freshly chopped thyme or ½ teaspoon dried thyme
  • 3 garlic cloves finely chopped
  • 1 large onion thinly sliced
  • 2 cups low-sodium chicken broth
  • 4 bone-in pork chops each about 1 inch thick
  • 2 tablespoons fresh parsley chopped, for garnish
  • ½ teaspoon onion powder

Instructions

Season & Sear Pork Chops

  • Blot excess moisture from the pork chops using paper towels. Sprinkle evenly with salt, black pepper, garlic powder, and onion powder. Lightly coat each chop with the flour set aside for dredging.
  • Warm oil in a large skillet over medium-high heat. Sear the pork chops on both sides until a deep golden crust forms, approximately 3–4 minutes per side. Once browned, transfer to a plate and set aside.

Cook Onions & Garlic

  • Using the same skillet, melt the butter over medium heat. Add sliced onions and sauté until deeply golden and softened, about 6–8 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant.

Make the Gravy

  • Dust the sautéed onions with 2 tablespoons of flour, stirring to coat evenly. Allow to cook for 1 minute to eliminate any raw flour taste.
  • Gradually pour in the chicken broth, whisking continuously to prevent lumps. Incorporate the milk and continue to stir until the mixture becomes smooth and begins to thicken, roughly 3–5 minutes. Mix in thyme and adjust the seasoning with salt and pepper if needed.

Assemble with Potatoes

  • Lay the sliced potatoes across the base of a large baking dish or a Dutch oven. Drizzle half of the prepared gravy over the potato layer. Position the browned pork chops over the top and ladle the remaining gravy over the chops.

Bake

  • Cover the baking dish tightly with aluminum foil and place in a preheated oven at 375°F (190°C). Bake for 40–45 minutes, or until the potatoes are fork-tender and the internal temperature of the pork chops reaches at least 145°F (63°C).

Finish & Serve

  • Remove the foil and spoon some of the gravy over the pork chops. Garnish with chopped fresh parsley and serve immediately, offering any extra gravy on the side for additional richness.