Servings: 6

70g unsalted butter, 70g unsalted butter,
6 boneless thick-cut pork chops 6 boneless thick-cut pork chops
salt and ground black pepper to taste salt and ground black pepper to taste
2 teaspoons dijon mustard 2 teaspoons dijon mustard
2 teaspoons fresh thyme 2 teaspoons fresh thyme
3 tablespoons plain flour 3 tablespoons plain flour
2 cups chicken stock 2 cups chicken stock
¼ Cup full cream milk and ¼ cup pure cream mixed together. ¼ Cup full cream milk and ¼ cup pure cream mixed together.
6 potatoes , peeled and thinly sliced 6 potatoes , peeled and thinly sliced
½ Cup finely chopped brown onion. ½ Cup finely chopped brown onion.
1 cup grated cheddar cheese. 1 cup grated cheddar cheese.

Preheat oven to 175°C. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
Melt 1 tablespoon butter in a frying pan over medium heat. Season pork chops with salt and pepper; cook in the pan until browned, 3 to 5 minutes per side.
Melt remaining butter in a small saucepan over medium heat. Stir the mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk in the chicken stock followed by the milk/ cream mixture until you have a smooth consistance. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
Cover the bottom of the prepared baking dish with about half the potato slices and chopped onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Add the remaining potatoes and onion on top of the pork chops. Pour the sauce evenly over the potato mixture.
Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to grill and continue baking until the top is browned and bubbly, about 5 minutes.