Garlic Parmesan Beef Chops with Cheesy Scalloped Potatoes

INGREDIENTS:

Garlic Parmesan Beef Chops:
4 beef chops (bone-in or boneless)
3 cloves garlic, minced
¼ cup grated Parmesan cheese
2 tbsp olive oil
1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
Salt and pepper, to taste

Cheesy Scalloped Potatoes:
4 medium potatoes, thinly sliced
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter version)
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ tsp salt
¼ tsp black pepper
1 tsp fresh thyme, chopped (optional, for garnish)

DIRECTIONS:

Step 1: Prepare the Beef Chops
Preheat the oven to 375°F (190°C).
In a small bowl, mix minced garlic, Parmesan cheese, olive oil, rosemary, thyme, salt, and pepper.
Rub the mixture over both sides of the beef chops.
In an oven-safe skillet, heat a little olive oil over medium-high heat and sear the chops for about 2-3 minutes on each side until golden brown. Remove from heat and set aside.

Step 2: Prepare the Cheesy Scalloped Potatoes
In a saucepan, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add heavy cream, salt, and pepper. Heat until just about to simmer, then remove from heat.
Layer half of the potato slices in a greased 9×13-inch baking dish. Pour half of the cream mixture over the potatoes, then sprinkle half of the cheddar and mozzarella cheese.
Repeat with the remaining potatoes, cream mixture, and cheese.

Step 3: Bake
Place the seared beef chops on top of the scalloped potatoes.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the potatoes are tender, and the cheese is golden and bubbly.