Cook until potatoes are tender.
3. Drain the potatoes and onions through a colander set over a bowl to reserve the cream. Remove and discard the garlic clove.
4. Transfer the potatoes to a greased 9-by-13-inch casserole dish.
Sprinkle with half of the cheese, and drizzle with 1 cup of the reserved cream. Discard the rest.
5. Combine the olive oil and mustard in a bowl.
Brush the pork chops with the mustard mixture on all sides, and season with salt and pepper.
Arrange in an even layer over the potatoes.
Top with the remaining cheese.
Continued on next page (page 3)👇
