Description
A comforting, one-pan dinner that balances rich, savory flavors with tender textures.
Ingredients
Scale
- 4 pieces pork chops (bone-in or boneless, about 1 inch thick)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil or butter
- 4 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 cup shredded mozzarella or cheddar cheese
- 1.5 pounds Yukon Gold or russet potatoes (cut into ½-inch cubes)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat oven to 400°F. Toss potatoes with oil, salt, and pepper; roast for 20 minutes.
- Season pork chops and sear in a hot skillet until golden brown (4-5 mins per side); remove and set aside.
- Sauté garlic in the same pan, then add broth to deglaze and simmer for 2 minutes.
- Reduce heat, add cream and cheeses, stirring until smooth and thickened.
- Return chops and potatoes to the pan, transfer to oven, and bake 10-15 minutes until pork reaches 145°F. Garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 40
- Cholesterol: 120
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to restore sauce consistency. Do not freeze if possible as cream sauces may separate.