Elements:

For the Pork Chops:
4 pork chops (1-inch thick)
Salt and pepper to style
1 tablespoon olive oil
3 tablespoons butter, divided
2 sprigs contemporary thyme, plus 1 tablespoon contemporary chopped thyme
6 cloves garlic, minced
For the Creamy Scalloped Potatoes:
6 medium Yukon Gold potatoes, peeled and thinly sliced
1 cup Gruyère cheese, grated
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to style

Instructions:

Pork Chops:
Preheat the oven to 425°F.
Season the pork chops generously with salt and pepper.
Warmth olive oil in a big oven-proof skillet over medium-high warmth. Add the pork chops and sear till golden brown on either side, about 2-3 minutes per aspect.
Add 2 tablespoons of butter, the sprigs of thyme, and minced garlic to the skillet. Spoon the garlic butter over the pork chops for about 1-2 minutes.
Switch the skillet to the oven and bake till the pork chops attain an inner temperature of 145°F, about 10-14 minutes. Allow them to relaxation for a couple of minutes earlier than serving.
Creamy Scalloped Potatoes:
Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of butter.
Organize half of the potato slices in a good layer within the baking dish. High with half of the minced garlic and half of the grated Gruyère cheese.
Repeat the layers with the remaining potatoes, garlic, and cheese.
Pour the heavy cream over the potatoes, making certain even protection. Season with salt and pepper.
Cowl the dish with aluminum foil and bake for about 1 hour, or till the potatoes are tender.
Take away the foil and bake for an extra quarter-hour till the highest is golden and bubbly.
Prep Time: 20 minutes | Cooking Time: 1 hour quarter-hour | Complete Time: 1 hour 35 minutes | Energy: 403 kcal | Servings: 4