1. Preheat your oven to 375°F (190°C).
2. Season the pork chops with salt and pepper on both sides.
3. In a large skillet, heat olive oil over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until browned. Remove and set aside.
4. In the same skillet, add the onion and garlic. Sauté until the onion is translucent, about 5 minutes.
5. Add the heavy cream, chicken broth, thyme, and paprika to the skillet. Stir to combine and bring to a simmer.
6. Layer the sliced potatoes in a greased 9×13 inch baking dish. Pour half of the cream mixture over the potatoes.
7. Sprinkle a cup of cheddar cheese over the potatoes, then arrange the pork chops on top.
8. Pour the remaining cream mixture over the pork chops and potatoes, ensuring everything is well coated.
9. Cover with foil and bake for 45 minutes.
10. Remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for an additional 15 minutes or until the cheese is golden and bubbly.
11. Garnish with freshly chopped parsley before serving.

This recipe is forgiving and allows for creativity. If you’re like me and love experimenting, try adding a pinch of cayenne for some heat or a splash of white wine for depth.