2 c. heavy or whipping cream
1 clove garlic, thinly sliced
2 tbsp. whole grain mustard
2 tbsp. dijon mustard
2 tsp. dried thyme leaves
3 c. thinly sliced peeled potatoes
2 tbsp. unsalted butter
6 loin pork chops
1/4 c. dry white wine
1 c. thinly sliced onion
2 tbsp. chopped parsley
1/2 tsp. freshly ground black pepper

Preheat oven to 350 degrees. Bring the cream and garlic to a boil in a large sauce pan. Reduce heat and simmer until reduced by a third: 5 to 8 minutes. Add both mustards and the thyme; mix well. Set aside. Fill a large pot with water and bring to a boil. Drop in potatoes and cook for 30 seconds. Drain and rinse potatoes under cold water and dry on paper towels. Melt butter in a skillet and brown the chops over medium - high heat for 2 minutes on each side. Remove the chops from the skillet and set aside. Add the wine to the skillet and simmer for 30 seconds, scraping up any brown bits. In a large baking dish, layer half the potatoes and onions, lay the pork chops on top and pour the pan juices over them. Top with the remaining potatoes and onions and then pour the reduced cream over the top. Sprinkle with parsley and pepper. Bake for 1 1/4 hours at 350 degrees then place dish under the broiler and cook until the top is brown and bubbly. Makes 6 servings.