This comforting, oven-baked dish brings together juicy, golden-seared pork chops and layers of tender, thinly sliced potatoes in a rich, creamy sauce.
Infused with subtle notes of thyme and a gentle tang from Dijon mustard, every bite is hearty, flavorful, and deeply satisfying.
It’s the kind of meal that feels like a warm hug on a plate.
Perfect for family dinners or when you want something filling without a lot of fuss, this one-pan recipe delivers both protein and a creamy side all in one dish.
As it bakes, the potatoes absorb the savory sauce while the cheese melts into a bubbly, golden topping—making it an irresistible centerpiece for your table.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 6
Yield: 1 (9×13-inch) dish
Ingredients
- 5 tablespoons butter, divided
- 6 boneless thick-cut pork chops
- Salt and ground black pepper, to taste
- 2 teaspoons Dijon mustard
- 2 teaspoons dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup half-and-half
- 6 potatoes, peeled and thinly sliced
- 1/2 cup diced onion
- 1 cup shredded Cheddar cheese, divided
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish using 1 tablespoon of butter.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Season the pork chops with salt and pepper, then sear them until nicely browned on both sides, about 3 to 5 minutes per side. Remove from heat and set aside.
- In a saucepan over medium-high heat, melt the remaining 3 tablespoons of butter. Stir in the Dijon mustard and dried thyme, then season lightly with salt and pepper.
- Whisk in the flour to form a thick paste (roux). Gradually pour in the chicken broth and half-and-half, whisking continuously until smooth. Let the sauce cook, stirring occasionally, until it thickens slightly, about 5 minutes. Remove from heat.
- Layer half of the sliced potatoes evenly across the bottom of the prepared baking dish. Sprinkle half of the diced onion and half of the shredded Cheddar cheese over the potatoes.
- Place the browned pork chops evenly over the potato layer. Top with the remaining potatoes and onions.
- Pour the prepared sauce evenly over the entire dish, ensuring everything is well coated.
- Bake uncovered for 1 hour, or until the potatoes are tender and the dish is bubbling.
- Sprinkle the remaining Cheddar cheese over the top. Switch the oven to broil and cook for an additional 3 to 5 minutes, or until the cheese is melted, golden, and bubbly.
- Remove from the oven and let rest for a few minutes before serving.
Chefs Notes
- For extra flavor, try adding a pinch of garlic powder or layering in thin slices of garlic with the potatoes.
- Sharp Cheddar will give a more pronounced cheesy flavor, but mild works well for a creamier taste.
- Slice potatoes evenly to ensure they cook at the same rate.
- If the top browns too quickly during baking, loosely cover with foil until the final broiling step.
- This dish pairs well with a simple green vegetable like steamed broccoli or green beans.