7 medium Yukon Gold potatoes
1 tablespoon salt
1 tablespoon black pepper
4-5 pork chops, bone-in
2 tablespoons extra virgin olive oil
½ stick unsalted butter
5 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon black pepper
4 ounces heavy cream
Preheat oven to 350 degrees Fahrenheit.
Thinly slice potatoes on a mandolin or as thin as you can with a knife if a mandolin is not available.
In a large rectangular 3-quart casserole dish, overlap the potato slices on top of each other until you are out of slices.
Season each side of your pork chops with 1 tablespoon each of salt and pepper.
Heat olive oil in a large saute pan on medium-high heat. Sear each side of the pork chops until there is a light brown crust.
Set pork chops aside, leaving the drippings in the pan.
Add butter to the pan.
After butter is melted, make a roux by adding the flour, thyme, mustard powder, 1 teaspoon salt and 1 teaspoon pepper.
Cook roux until it comes together, approximately 1 to 2 minutes on medium-low heat.
Gradually add heavy cream and whisk mixture together to make the gravy. Cook another 2 to 3 minutes on medium-low heat.
Place the pork chops on top of the potatoes. Cover both pork chops and potatoes with the gravy.
Bake for 30 minutes, or until potatoes are tender and pork is cooked through.
