Anytime I serve this, everyone's like, 'I need that recipe!'

There's something truly comforting about sitting down to a meal that reminds you of family, tradition, and the simple pleasures of life. My Apricot-Glazed Pork Chops with Garlic Scalloped Potatoes is a heartwarming dish that feels like a hug from the inside out. This dish melds the sweetness of apricots with the savory, home-cooked goodness of pork, accompanied by a creamy, garlic-infused potato side that's a surefire crowd-pleaser. It's the sort of meal I prepare when I want to make an ordinary evening feel like a small celebration, or when I'm looking to bring a bit of Sunday dinner's warmth to a weekday.

A side of steamed green beans or a crisp arugula salad drizzled with a balsamic vinaigrette pairs wonderfully with this dish, adding a splash of color and balancing the hearty flavors. And don't forget a crusty loaf of bread to sop up all the scrumptious juices!

For Apricot-Glazed Pork Chops:
- 4 bone-in pork chops, about 3/4-inch thick
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves (optional)

For Garlic Scalloped Potatoes:
- 1 tablespoon unsalted butter, plus more for greasing the dish
- 2 cloves garlic, minced
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter for the scalloped potatoes.

2. Begin with the scalloped potatoes: in a saucepan over medium heat, melt 1 tablespoon of butter and sauté the minced garlic until fragrant, about 1 minute. Add the heavy cream, salt, and black pepper, and let it warm through.

3. Arrange half of the sliced potatoes in the prepared baking dish, pour half of the creamy garlic mixture over them, and sprinkle with half the shredded cheese. Repeat the layers with the remaining potatoes, cream mixture, and cheese.

4. Cover with aluminum foil and bake for 60 minutes. Remove the foil and bake for an additional 20-30 minutes or until the top is golden and the potatoes are tender.

5. While the potatoes are baking, start on the pork chops. Season both sides of the chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the pork chops until browned on both sides, about 4-6 minutes per side. Remove pork chops and keep them warm.

6. In the same skillet, reduce the heat to low and add the apricot preserves, Dijon mustard, minced garlic, soy sauce, and thyme leaves. Stir until the preserves melt into a glaze.

7. Return the pork chops to the skillet, coat them with the apricot glaze, and simmer for an additional 2-3 minutes on each side, or until the pork chops are cooked to your desired doneness.

8. Serve the pork chops hot with the glaze spooned over the top, alongside the bubbling golden scalloped potatoes.

- If any of your loved ones are not fans of apricot, apple jelly or orange marmalade can make for a sweet and tangy alternative.
- For a dairy-free version of the scalloped potatoes, use a quality unsweetened almond or coconut cream, and omit the cheese or replace it with a dairy-free cheese of your choice.
- Pork chops can easily be overcooked, so keep an eye on them and use a meat thermometer if needed – ideal internal temperature should be 145°F (63°C).
- Spruce up the scalloped potatoes with a dash of paprika or dried herbs like rosemary or thyme mixed into the cream for an extra layer of flavor.