Description
Indulge in these Garlic Parmesan Beef Chops paired perfectly with rich, cheesy scalloped potatoes. This comforting dish combines tender, flavorful beef chops seasoned with garlic, Parmesan, and herbs, alongside creamy, cheesy layers of thinly sliced potatoes baked to golden perfection. Perfect for a satisfying dinner that feels both rustic and elegant.
Ingredients
Scale
For the Garlic Parmesan Beef Chops
- 4 bone-in or boneless beef chops (about 1 inch thick)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1 teaspoon Italian seasoning
For the Cheesy Scalloped Potatoes
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- 1 tablespoon butter
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
- Prepare the Beef Chops: Pat the beef chops dry with paper towels. Season both sides evenly with salt, black pepper, Italian seasoning, and dried thyme if using. In a large skillet, heat olive oil over medium-high heat.
- Sear the Beef Chops: Add the beef chops to the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms. Add minced garlic during the last minute to release its aroma without burning.
- Add Parmesan and Herbs: Sprinkle the grated Parmesan and chopped fresh parsley over the seared beef chops. Remove from heat and cover to keep warm while preparing the potatoes.
- Prepare the Scalloped Potatoes: Preheat oven to 375°F (190°C). In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in heavy cream, whole milk, salt, and pepper; warm the mixture but do not boil.
- Assemble the Potato Casserole: Layer sliced potatoes evenly in a greased baking dish. Pour the warm cream mixture over the potatoes. Sprinkle shredded cheddar and grated Parmesan evenly on top.
- Bake the Potatoes: Cover the dish with foil and bake in the preheated oven for about 35 minutes. Remove the foil and bake an additional 15-20 minutes until potatoes are tender and the cheese on top is golden and bubbly.
- Finish and Serve: Once baked, let the scalloped potatoes rest for 5 minutes. Garnish with fresh thyme if desired. Serve the cheesy scalloped potatoes alongside the garlicky Parmesan beef chops for a delicious meal.
Notes
- For extra tenderness, brine the beef chops for 30 minutes before seasoning.
- You can substitute bone-in or boneless beef chops depending on preference.
- Use Yukon Gold potatoes for a creamier texture in scalloped potatoes.
- If you prefer a thicker sauce for the potatoes, mix 1 tablespoon of flour into the cream mixture before pouring.
- Leftover scalloped potatoes reheat well in the oven or microwave.
