Garlic Butter Pork Chops & Cheesy Potato Bake – A Cozy Dinner Favorite

Hey you! If you’re craving something warm, golden, and totally comforting, this Garlic Butter Pork Chops & Cheesy Potato Bake is the dinner I make when I want the table to go quiet… in a good way. You get juicy seared pork chops bathed in garlicky butter and herbs, plus a bubbling casserole of thin-sliced potatoes baked in a creamy, cheesy sauce with crispy edges. It’s the kind of cozy meal that makes the house smell amazing and turns an ordinary evening into a “we’re eating well tonight” moment.

I’ll guide you through a simple, realistic plan that keeps things stress-free: start the potato bake first (it needs a little more oven time), then cook the pork chops while the potatoes finish. Everything lands on the table hot and perfect, like you planned it that way (because you did!).

Nutritional Benefits

Let’s be honest—this is comfort food. But you can still make smart choices. Pork is a great source of protein, B vitamins, and minerals like zinc and selenium. Choosing center-cut loin chops keeps it lean while still juicy. The potato bake delivers energy-rich carbs, and if you use a mix of potatoes (like yukon gold) and a touch of reduced-fat milk, you get creaminess with a little balance. Add a side of green veg (steamed broccoli, garlicky green beans, or a simple salad) and you’ve got a hearty, satisfying plate without feeling heavy.

Adaptable Variations

• Lighter Potato Bake: Swap half the cream for low-fat milk or unsweetened evaporated milk. Use part-skim mozzarella with a little sharp cheddar for flavor.
• Extra Indulgent: Add caramelized onions or cooked bacon bits between potato layers. A sprinkle of gruyère on top gives gorgeous nutty depth.
• Dairy-Free: Use a creamy oat milk and dairy-free cheese for the bake, and olive oil instead of butter for the chops. Still delicious and comforting.
• Herb Switch: Thyme is classic, but rosemary or sage are also lovely with pork and potatoes. Fresh parsley at the end brightens everything.
• Different Cuts: Bone-in chops = extra flavor; boneless = quicker cooking. Keep an eye on internal temperature so they stay juicy.
• Gluten-Free: The recipe is naturally GF as written (no flour in the sauce). Just double-check your stock and cheese labels.

The Recipe

Serves

4 generous portions

Ingredients — Cheesy Potato Bake

• 1.2 kg (about 2.5 lb) yukon gold or yellow potatoes, thinly sliced (2–3 mm)
• 1 small onion, very thinly sliced (optional but recommended)
• 2 cloves garlic, minced
• 240 ml (1 cup) cream or half-and-half
• 240 ml (1 cup) milk
• 60 g (1/2 cup) grated Parmesan
• 120 g (1 cup) shredded cheddar or gruyère
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp dried thyme (or 1 tbsp fresh, chopped)
• 2 tbsp butter (for the dish + dotting on top)

Ingredients — Garlic Butter Pork Chops

• 4 pork chops, 2–2.5 cm (about 1 inch) thick (bone-in or boneless)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional for color)
• 1 tbsp olive oil
• 3 tbsp butter
• 3–4 cloves garlic, smashed
• 2–3 sprigs fresh thyme or rosemary
• 1/3 cup low-sodium chicken stock (or water)
• 1 tsp lemon juice (to finish)
• Fresh parsley, chopped (for garnish)

Equipment

• Oven-proof baking dish for the potatoes (about 23×33 cm / 9×13 inch)
• Large skillet (cast iron or stainless) for the pork
• Instant-read thermometer (very helpful!)

Instructions — Cheesy Potato Bake

1. Preheat: Heat oven to 200°C / 400°F. Grease your baking dish with 1 tbsp butter.
2. Layer: Add half the sliced potatoes in an even layer. Scatter half the onions and half the minced garlic. Sprinkle with half the salt, pepper, thyme, Parmesan, and cheddar.
3. Repeat: Layer the remaining potatoes and onions; season again and top with remaining cheeses.
4. Add liquids: Pour cream and milk evenly over the top (tilt the dish so it runs through the layers). Dot with the remaining 1 tbsp butter.
5. Bake covered: Cover with foil and bake 30 minutes.
6. Bake uncovered: Remove foil and bake another 20–30 minutes until the top is golden and the potatoes are tender when pierced. If extra color is needed, broil for 1–2 minutes—watch closely.
7. Rest: Let the bake stand 10 minutes to set before serving.

Instructions — Garlic Butter Pork Chops

1. Season: Pat chops dry. Season both sides with salt, pepper, and smoked paprika.
2. Sear: Heat olive oil in a large skillet over medium-high. Sear chops 2–3 minutes per side until browned.
3. Butter baste: Reduce heat to medium-low. Add butter, smashed garlic, and herbs. Tilt the pan and spoon the foaming garlic butter over the chops for 1–2 minutes.
4. Finish gently: Add stock. Simmer 1–3 minutes, turning chops once, until just cooked through (internal temp about 63°C / 145°F). Remove from heat. Stir in lemon juice.
5. Rest: Transfer chops to a plate and spoon the pan juices over top. Rest 5 minutes; garnish with parsley.

Practical & Valuable Tips

• Timing made easy: Start the potatoes first. When they’re about 15–20 minutes from done, cook the chops so both components finish together.
• Ultra-creamy potatoes: Slice thinly and evenly (a mandoline helps). Let the dish rest before serving so the sauce thickens.
• Juicy chops every time: Don’t overcook. Pull at 63°C / 145°F and rest; carryover heat finishes the job.
• Pan sauce boost: Whisk a teaspoon of Dijon into the buttery pan juices for a subtle tang that loves pork.
• Make-ahead: Assemble potato bake in the morning, refrigerate, and bake 10–15 minutes longer from cold. Cook chops fresh for best texture.
• Easy sides: Steam broccoli or green beans while the chops cook; toss with a squeeze of lemon and a tiny dab of butter.

Storage & Reheating

• Refrigerate: Store potatoes and pork separately in airtight containers for up to 3 days.
• Reheat potatoes: Oven at 180°C / 350°F for 10–15 minutes (cover loosely). Microwaving works too, but the oven brings the crisp edges back.
• Reheat pork: Warm gently in a covered skillet with a splash of stock, low heat, 3–5 minutes—don’t dry it out.
• Freezer: Potato bake freezes well (portion first). Pork chops are best fresh but can be frozen up to 2 months; thaw overnight and reheat gently.

Frequently Asked Questions

1. Bone-in or boneless chops—what’s best? Bone-in has a little extra flavor and forgiveness; boneless cooks faster. Use what you have and rely on the thermometer.
2. Which potatoes work best? Yukon gold (or other waxy/creamy potatoes) hold shape and turn silky. Russets are fine but break down more—slice a touch thicker.
3. Can I prep the sauce for the potatoes separately? Yes. Warm the milk/cream with the garlic, salt, pepper, and a bit of cheese until just steamy, then pour over the layers for ultra-even flavor.
4. What if I don’t have cream? Use all milk and add 2 tbsp cream cheese or 1 tbsp butter for richness. The bake will still be luscious.

Serving Ideas & Little Upgrades

• Fresh finish: A squeeze of lemon over the chops right before serving wakes up the butter and garlic.
• Crunch factor: Sprinkle the potato bake with buttered breadcrumbs (or crushed crackers) in the last 10 minutes for a crisp top.
• Green on the plate: Toss arugula with olive oil, lemon, salt, and pepper—peppery freshness balances the richness.

Call to Action

Did this Garlic Butter Pork Chops & Cheesy Potato Bake win over your dinner table? I’d love to see your plate! Snap a pic and tag me on Pinterest, then save it to your Cozy Dinners board so it’s easy to find on busy weeknights. If you tried a twist—different cheese, bone-in chops, caramelized onions in the bake—tell me in the comments so we can trade ideas. Happy cooking! 🧄🧀🥔