Preheat your oven to 375°F (190°C).
Season the pork chops generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.
Pour in the chicken broth, dried thyme, and dried rosemary. Bring to a simmer and let it cook for a few minutes.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for another 2-3 minutes until slightly thickened.
Return the pork chops to the skillet, spooning the sauce over them. Cover the skillet and simmer for 10-15 minutes, or until the pork chops are cooked through.
While the pork chops are simmering, prepare the scalloped potatoes. In a mixing bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, heavy cream, minced garlic, salt, and pepper.
Layer half of the sliced potatoes in the bottom of a greased 9×13 inch baking dish. Pour half of the cheese and cream mixture over the potatoes.
Repeat with the remaining potatoes and cheese mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the potatoes are tender.
Once the potatoes are tender, remove the foil and place the pork chops on top of the potatoes. Spoon some of the sauce over the pork chops.
Return the baking dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the pork chops are heated through
and the cheese is golden and bubbly.
ADVERTISEMENT
