In a large glass or ceramic baking dish (like the one in your photo), arrange the potato slices in an even layer across the bottom.
Season the potatoes:
Drizzle half of the olive oil over the potatoes.
Sprinkle with half of the garlic powder, onion powder, thyme, paprika, salt, and pepper.
Toss lightly to coat (you can use your hands or a spoon).
Arrange the pork chops:
Place the pork chops in a single layer over the potatoes. They can be slightly overlapping if needed.
Season the pork chops:
Drizzle the remaining olive oil over the pork chops.
Season generously with the rest of the spices, salt, and pepper.
Add liquid:
Pour the chicken broth or water around the edges of the dish (not directly over the chops, to avoid steaming them).
Bake:
Cover the dish tightly with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for another 15–25 minutes, until the pork chops are cooked through (internal temperature should reach 145°F) and the potatoes are tender and golden at the edges.
Rest & Serve:
Let the pork chops rest for 5 minutes before serving.
Serve hot straight from the dish — the potatoes will have absorbed all the savory juices!
💡 Tips:
For extra flavor, add a few smashed garlic cloves or fresh rosemary sprigs before baking.
If you want crispy edges on the pork chops, broil for 2–3 minutes at the end (watch closely!).
You can swap potatoes for carrots, onions, or parsnips for variety.
