Every time I dish this out, I get hounded for the recipe!

Mustard pork chops with creamy scalloped potatoes is a comforting dish that feels like a warm hug after a long day. This meal is perfect for those chilly Midwest evenings when you crave something hearty and satisfying. The marinated pork chops bring a tangy zest that pairs beautifully with the rich, creamy potatoes—a classic combo that's sure to please everyone at the table.

This dish pairs wonderfully with steamed green beans or a crisp, fresh salad to balance out the creamy richness of the potatoes. A side of buttery dinner rolls would also make a delightful addition, perfect for soaking up any extra sauce.

Servings: 4 servings

4 boneless pork chops
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
4 large potatoes, thinly sliced
2 cups heavy cream
1 cup shredded cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon thyme
1/2 teaspoon paprika

1. Preheat your oven to 375°F (190°C).

2. In a small bowl, combine the Dijon mustard, olive oil, garlic powder, salt, and pepper. Spread this mixture evenly over the pork chops. Let them marinate while you prepare the potatoes.

3. In a saucepan, melt the butter over medium heat. Add the onions and cook until they are soft and transparent, about 4-5 minutes. Add the minced garlic and cook for another minute.

4. Sprinkle the flour over the onion mixture and whisk until smooth. Gradually add the heavy cream, whisking constantly until the sauce begins to thicken.

5. Stir in the shredded cheddar cheese, thyme, and paprika. Mix until the cheese is melted and the sauce is smooth. Remove from heat.

6. In a greased 9x13 inch baking dish, layer half of the potato slices. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.

7. Arrange the marinated pork chops on top of the potatoes. Cover the baking dish with aluminum foil.

8. Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the pork chops are fully cooked and the potatoes are tender and golden brown.

9. Let the dish rest for a few minutes before serving. Enjoy!

For a twist, you can swap out the cheddar cheese for Gruyere or Swiss. If you're looking to cut back on calories, use half-and-half instead of heavy cream. You can also add thinly sliced bell peppers or mushrooms to the potato layers for an extra burst of flavor. To save time on busy weeknights, prepare the potatoes the night before and refrigerate until needed.