Ingredients
4 medium potatoes, peeled and sliced into rounds
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
4 pork chops (bone-in or boneless)
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
Fresh parsley, chopped (for garnish
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare Potatoes: Heat olive oil in a large oven-safe skillet over medium-high heat. Add potato slices and season with salt, pepper, garlic powder, paprika, and dried thyme. Cook until potatoes are golden and crispy on the edges, about 5-7 minutes per side. Remove potatoes from skillet and set aside.
Cook Pork Chops: Season pork chops with salt and pepper. In the same skillet, sear pork chops until golden brown on both sides, about 3-4 minutes per side. Remove pork chops and set aside.
Make the Sauce: Deglaze skillet with chicken broth, scraping up any browned bits. Stir in heavy cream and bring mixture to a simmer. Season with salt and pepper to taste.
Combine and Bake: Return potatoes and pork chops to skillet, nestling them into the sauce. Transfer skillet to preheated oven and bake for 20-25 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and potatoes are tender.
Enjoy.