Garlic-Infused Pork Chops with Lusciously Cheesy Potatoes is the kind of cozy, satisfying meal that makes everyone rush to the table. Juicy pork chops seared with rich garlic flavor pair perfectly with irresistibly creamy, cheesy potatoes baked to golden perfection. Every bite delivers warmth, comfort, and that homemade richness we all crave on busy nights or relaxed weekends.
This dish feels indulgent without being complicated, and the potatoes alone are so decadent they could steal the show—until the tender, garlicky pork chops hit your plate. Perfect for family dinners, gathering nights, or when you simply want a crowd-pleasing, soul-warming meal, this combo is hearty, flavorful, and guaranteed to become a repeat favorite.
Equipment You Will Need
- Large skillet
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Garlic press or knife
- Aluminum foil
- Measuring cups and spoons
- Cutting board
- Spatula or tongs
Ingredients List
- Garlic-Infused Pork Chops
- 4 pork chops (bone-in or boneless)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- 1 tsp salt
- 1 tbsp fresh parsley
- Lusciously Cheesy Potatoes
- 6 medium potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella
- 1 ½ cups heavy cream
- 3 tbsp melted butter
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried parsley
- ½ tsp paprika
Step-by-Step Instructions
Start by preheating your oven to 375°F (190°C). Lightly grease the baking dish. In a mixing bowl, whisk the heavy cream, melted butter, garlic, salt, pepper, parsley, and paprika. Add the sliced potatoes and toss to coat. Arrange half the potato mixture in the baking dish, sprinkle with half the cheddar and mozzarella, then top with the remaining potatoes.
Finish with the rest of the cheese. Cover with foil and bake for 45 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
Meanwhile, prepare the pork chops. Pat them dry and season both sides with paprika, garlic powder, onion powder, pepper, and salt. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side until golden brown.
Reduce heat slightly, add butter and minced garlic to the skillet, and spoon the garlic-butter mixture over the chops as they finish cooking. Cook until they reach 145°F (63°C) internal temperature. Remove from heat and let rest for 5–7 minutes.
Plate by serving each pork chop alongside a generous scoop of cheesy potatoes. Spoon extra garlic-infused pan juices over the chops for maximum flavor. Garnish with fresh parsley.
Expert Tips for Success
Dry pork chops sear better, so pat thoroughly before seasoning. Preheating the skillet helps form a deep golden crust that locks in juiciness. Add garlic to the skillet toward the end to prevent burning and bitterness.
Use a meat thermometer to avoid overcooking—the difference between dry and juicy chops is only a few degrees. Resting the meat before slicing allows juices to redistribute for tender, moist texture.
For the potatoes, slicing consistently ensures even cooking. Use a mandoline for perfect thin slices if possible. Always bake covered first to steam the potatoes, then uncover to brown and bubble the cheese. Mixing cheddar and mozzarella creates both creamy melt and stretchy texture. If you want a crispier top, broil for the final minute while watching closely.
Adding a touch of extra melted butter over the potatoes before broiling enhances browning. If your potatoes seem dry before finishing, drizzle a little extra cream around the edges. For richer flavor, sauté the garlic before adding to the cream mixture. Allowing the potatoes to cool for a few minutes before serving helps them set into luscious, scoopable layers.
Variations and Substitutions
Swap cheddar for Gruyère or provolone to create a gourmet cheesy potato variation bursting with richness. Pepper jack adds heat and a fun Tex-Mex twist.
For a lighter version, use half-and-half instead of heavy cream and reduce cheese slightly—still creamy, just less indulgent. Add sliced onions between potato layers for deeper savory flavor or fold in cooked bacon for smoky richness.
Herb lovers can add thyme or rosemary to the potato mixture. For garlic fanatics, roast garlic cloves and blend into the cream for a sweeter, deeper garlic flavor.
You can also layer spinach or sautéed mushrooms into the potatoes for added texture. Swap pork chops for chicken breasts or thighs using the same seasoning and cooking technique.
If you prefer a crisp potato top, add breadcrumbs mixed with a bit of butter and Parmesan before the final bake. For a casserole-style twist, cube the potatoes instead of slicing for a rustic, spoonable dish. Each variation adapts beautifully while staying true to the comforting spirit of this meal.
Serving Suggestions and Pairings
Serve this dish with steamed green beans, roasted asparagus, or a crisp garden salad to balance the rich flavors. Garlic bread or warm dinner rolls make perfect companions for soaking up pan juices and cheesy cream.
For a full comfort-food spread, pair with cornbread, glazed carrots, or buttery corn kernels. For a lighter approach, serve with lemony broccoli or fresh cucumber salad.
This meal pairs wonderfully with iced tea, lemonade, sparkling water, or apple cider. Adults can enjoy it with Chardonnay, Pinot Grigio, or a mild red wine like Pinot Noir. For a cozy weekend dinner, add a side of sautéed spinach or herb rice. It’s a fantastic centerpiece for gatherings and family meals.
For more vibrant presentation, sprinkle fresh parsley or chives over the dish. Add a dollop of sour cream beside the potatoes for cooling balance. Serve directly from the skillet and baking dish for rustic charm and warmth. Each bite is irresistible and satisfying, making this meal perfect for any occasion.
Storage, Freezing, and Reheating
Store pork chops and potatoes separately in airtight containers for up to four days. Reheat pork chops in the oven at 325°F (160°C) for 10–12 minutes to maintain juiciness. Avoid microwaving the chops if possible to prevent drying. Reheat potatoes at 350°F (175°C) for 15–20 minutes until creamy and bubbling again.
To freeze, wrap pork chops individually and freeze up to two months. Freeze cheesy potatoes in airtight containers for up to one month; thaw overnight before reheating. Stir in a splash of cream if potatoes seem dry after thawing. For best results, reheat potatoes in the oven rather than the microwave to keep their texture intact.
If the pork chops lose crispness, warm briefly under the broiler for a minute or two. Leftovers make great meals—slice pork chops into strips for salads or sandwiches, and use leftover potatoes as a base for hearty breakfast skillets.
Frequently Asked Questions
Can I use boneless pork chops?
Yes—they cook faster and stay tender with the same method.
Can I substitute cream in the potatoes?
Half-and-half works, but heavy cream gives the richest texture.
Do I need to sear the chops?
Yes, searing locks in juices and builds deep flavor.
Can I add veggies to the potatoes?
Absolutely—spinach, onions, or broccoli work beautifully.
How do I prevent dry pork chops?
Don’t overcook; pull them at 145°F and let them rest.
