Description

Tender, golden-seared pork chops nestled in a creamy, savory bed of Yukon gold potatoes, fresh thyme, and sweet onions. This casserole delivers balanced comfort with rich flavor and melt-in-your-mouth textures—perfect for a Sunday-style dinner made any night of the week.

Ingredients

1 tablespoon flour

4 bone-in pork chops (about 1 inch thick)

1 tablespoon olive oil

1 pound Yukon gold potatoes, sliced into 1/3-inch rounds

1 large yellow onion, thinly sliced

2 cloves garlic, minced

1 cup heavy cream

1 cup low-sodium chicken broth

1 teaspoon Dijon mustard

4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

Salt and black pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).

2. Lightly flour the pork chops on both sides and season with salt and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until golden brown but not cooked through. Remove and set aside.

4. In a baking dish, layer the sliced potatoes and onions evenly. Sprinkle with garlic and some thyme.

5. In a bowl, whisk together heavy cream, chicken broth, Dijon mustard, and a pinch of salt and pepper. Pour this mixture over the layered potatoes.

6. Nestle the seared pork chops on top of the potatoes and pour any juices from the skillet into the dish.

7. Cover tightly with foil and bake for 40 minutes. Remove the foil and bake an additional 15–20 minutes, or until the potatoes are tender and the top is lightly browned.

8. Let rest for 10 minutes before serving to allow the sauce to thicken and flavors to settle.

Notes

Letting the casserole rest before serving helps thicken the sauce and keeps the pork juicy.

Bone-in chops are preferred for moisture and flavor—boneless may dry out more easily.

For best reheating, use a low oven instead of the microwave to preserve texture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baked
Cuisine: American comfort food

Nutrition

Serving Size: 1 chop with potatoes
Calories: 540
Sugar: 3g
Sodium: 480mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 36g
Cholesterol: 135mg

Keywords: pork chops, creamy potato casserole, Sunday dinner, baked pork and potatoes