Creamy Pork Chops and Potatoes

Instructions:

1. Prepare the Potatoes:

Start by washing and slicing the baby potatoes into halves or quarters, depending on their size. You want them to cook evenly, so aim for pieces that are roughly the same size.

2. Brown the Pork Chops:

In a large, oven-safe skillet, heat the olive oil and butter over medium-high heat. Season the pork chops generously with salt and pepper. When the pan is hot, sear the pork chops for 3-4 minutes on each side, or until golden brown. You’re not trying to cook them through yet—just get a nice crust on the outside. Once browned, remove the pork chops from the skillet and set them aside.

3. Cook the Potatoes and Onion:

In the same skillet, add the sliced onions and cook them over medium heat for 3-4 minutes, until they start to soften and become translucent. Add the garlic and cook for an additional minute until fragrant. Next, add the sliced potatoes to the skillet. Stir them around to coat them in the flavorful oils and seasonings left from the pork chops.

4. Make the Creamy Sauce:

Pour in the chicken broth, followed by the heavy cream, Dijon mustard (if using), and dried thyme. Stir everything together to combine. Bring the mixture to a simmer, allowing it to cook for 5-7 minutes. This step helps to soften the potatoes and develop the rich, creamy sauce.

5. Return the Pork Chops to the Pan:

Once the potatoes have begun to soften, return the browned pork chops to the skillet, nestling them in the potatoes and sauce. Spoon some of the sauce over the pork chops. Reduce the heat to medium-low and cover the skillet. Let everything simmer for about 15-20 minutes (or until the pork reaches an internal temperature of 145°F and the potatoes are tender).

6. Finish and Serve:

Once the pork chops are cooked through and the potatoes are tender, remove the skillet from the heat. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken. Taste the sauce and adjust the seasoning with additional salt, pepper, or thyme if needed. Garnish with freshly chopped parsley for a pop of color and freshness.

Serve the pork chops alongside the creamy potatoes and onions, spooning the rich sauce over the top. This dish pairs beautifully with a side of green beans, steamed broccoli, or a crisp salad to round out the meal.

Tips and Variations:

• Add Veggies: You can easily throw in other vegetables like carrots, peas, or even spinach. Simply add them when you add the broth and cream, and cook until tender.
• Use Boneless Pork Chops: If you prefer boneless pork chops, just adjust the cooking time slightly since they cook faster than bone-in chops. Be sure to check for doneness using a meat thermometer (145°F).
• Substitute for Heavy Cream: If you don’t have heavy cream, you can substitute with half-and-half, milk, or a non-dairy cream alternative. Just keep in mind that the sauce might be a little less rich, but it will still be delicious.
• Add Cheese: For an extra indulgent twist, sprinkle some shredded cheese (like Parmesan or cheddar) over the pork chops in the last few minutes of cooking to create a cheesy crust.

Why This Dish Works:

The combination of pork and potatoes is a classic pairing, but the addition of the creamy sauce elevates the dish to something truly special. The richness of the sauce is balanced by the savory pork and tender potatoes, while the onions and garlic infuse everything with warmth and depth of flavor. Each bite is a perfect mix of crispy, juicy, and creamy, making it impossible to resist.

The Perfect Comfort Food

Creamy Pork Chops and Potatoes is the ultimate comfort food. It’s easy enough to make on a busy weekday, but fancy enough to serve for guests or a special dinner. Whether you’re cooking for your family or entertaining friends, this dish is sure to impress. So the next time you’re in the mood for a satisfying, no-fuss meal, give this recipe a try—you’ll be rewarded with a plate full of rich, creamy goodness that everyone will love.