Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, dried thyme, garlic powder, paprika, salt, and pepper until evenly coated. Spread them in a single layer on a large baking sheet or in a cast-iron skillet.
Step 2: Season both sides of the pork chops generously with salt and pepper.
Step 3: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (or the same cast-iron skillet if using) over medium-high heat. Once hot, sear the pork chops for 2-3 minutes per side until beautifully golden brown. Remove pork chops from the skillet and set aside.
Step 4: In the same skillet, reduce heat to medium. Add butter and melt. Add minced shallot and cook until softened, about 2 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 5: Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to slightly thicken. Season with salt and pepper to taste.
Step 6: Return the seared pork chops to the skillet, nestling them among the potatoes (if using a single skillet setup), or place them on the baking sheet with the potatoes. Pour the creamy Dijon sauce over the pork chops and potatoes.
Step 7: Transfer the skillet/baking sheet to the preheated oven and roast for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender and golden.
Step 8: Remove from the oven, tent loosely with foil, and let the pork chops rest for 5 minutes before serving. Garnish with fresh chopped parsley. Enjoy this delightful creamy dijon pork chops roasted potatoes recipe!