Preheat your oven to 375°F (190°C).

Slice the potatoes to about 1/8-inch thick and set aside.

Melt real butter over medium heat, add diced onions, and sauté for 3-4 minutes.

Stir in minced garlic, then add heavy cream and whole milk. Season and simmer for 5 minutes.

In a greased casserole dish, layer half the potatoes, half the cream mixture, and cheeses, repeating until all ingredients are used.

Cover and bake for 40 minutes, then uncover and bake for an additional 20-25 minutes until golden.

Pat pork chops dry and season with salt, pepper, thyme, and rosemary.

Sear the pork chops in a hot skillet with olive oil for 3-4 minutes on each side.

Baste with melted garlic butter and cook until the internal temperature reaches 145°F.

Let the pork chops rest for 5 minutes before serving.

Serve the pork chops alongside the cheesy potato bake.