Roasted Pork Chops and Potatoes

• 4  8-ounce center cut or thick cut pork chops
• Kosher salt
• fresh ground, black pepper
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup white wine
• leaves stripped from 4 sprigs of fresh thyme +3-4 sprigs for bottom of pan
• 4 bay leaves
• 4-6 potatoes, cut into 2” pieces
• 1/2 container sliced, baby bella or cremini mushrooms

Preheat oven to 400 degrees.

Season both sides of pork chops with salt and pepper.

Heat oil in cast iron skillet or cast iron griddle. Sear chops for 4 to 5 minutes on each side.

If using a griddle, transfer chops to 9×13 pan and proceed with directions. Place pork chops in a single layer on bottom of pan.  Add wine, garlic, 4 thyme sprigs, bay leaves, potatoes, and mushrooms. Place the thyme leaves that stripped off the other sprigs on top of the pork chops. Give a final sprinkle of salt and pepper.

Cover with foil and bake for 20 to 25 minutes (35-40  min for thick cut pork chops), or until potatoes are tender and brown, and pork is cooked through and no longer pink on the inside, but still juicy.