1-Begin: Begin by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish to ensure nothing sticks during baking. Start with the cheesy potato bake by whisking together 1 cup heavy cream, 1 cup whole milk, 2 cloves garlic minced, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Arrange the 4 to 5 medium Yukon Gold potatoes thinly sliced in overlapping layers in the prepared dish for even cooking.

2-Next: Next, pour the cream mixture evenly over the potato slices to soak them thoroughly. Sprinkle 2 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese on top, then drizzle with 2 tablespoons unsalted butter melted for extra richness. Cover the dish with foil and bake for 45 minutes until the potatoes start to soften.

3-While: While the potatoes bake, prepare the garlic butter pork chops by seasoning 4 pork chops with salt and pepper to taste. Heat 2 tablespoons olive oil in a skillet over medium-high heat and sear the pork chops for 2-3 minutes per side until they turn golden brown, locking in the flavors. Reduce the heat to medium, add 4 tablespoons unsalted butter, 4 cloves garlic minced, and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, then spoon the melted garlic butter over the chops and cook for 3-5 more minutes until the internal temperature reaches 145°F (63°C).

4-Remove: Remove the foil from the potato bake and bake for an additional 15 minutes until the cheese is golden and bubbly and the potatoes are tender. Let the pork chops rest for a few minutes to retain their juices before serving them alongside the cheesy potato bake. Garnish with chopped parsley if desired, and note that the total preparation takes about 20 minutes with 1 hour of cooking, making this garlic butter pork chops and cheesy potato bake recipe a practical choice for weeknight dinners.