Ingredients

• 4 pork chops
• 4 medium potatoes, peeled and sliced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Directions

1. Heat the olive oil in a large skillet over medium heat. Season the pork chops with salt and pepper, then add them to the skillet. Cook for 4-5 minutes on each side, or until browned and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes, or until softened.
3. Add the sliced potatoes to the skillet and cook for an additional 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a simmer. Cook for 10-12 minutes, or until the potatoes are tender.
5. Stir in the heavy cream and return the pork chops to the skillet. Cook for another 2-3 minutes, or until heated through.
6. Garnish with chopped fresh parsley, if desired, and serve hot.