Preheat your oven to 375°F (190°C).

Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray.

Melt 2 tablespoons of butter in a large skillet over medium heat.

Add sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes.

Stir in garlic powder, salt, and pepper.

Layer half of the sliced potatoes in the prepared baking dish.

Top with half of the cooked onions and sprinkle with 1 cup of shredded cheddar cheese.

Repeat the layering with the remaining potatoes, onions, and cheese.

In a medium saucepan, combine milk and sour cream.

Cook over medium heat until warmed through, stirring occasionally.

Pour the mixture evenly over the layered potatoes.

Cover the dish with aluminum foil and bake for 30 minutes.

Season the pork chops with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat.

Sear the pork chops until golden brown, about 3-4 minutes per side.

Remove the pork chops and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.

Add minced garlic and fresh thyme, cooking until fragrant, about 1-2 minutes.

Return the pork chops to the skillet, spooning the garlic butter sauce over them.

Combine and Bake:

Remove the foil from the potato dish in the oven.

Place the seared pork chops on top of the potatoes.

Pour the garlic butter sauce over the pork chops and potatoes.

Bake, uncovered, for an additional 30 minutes, until the potatoes are tender and the pork chops reach an internal temperature of 145°F (63°C).

Let the dish rest for 5-10 minutes before serving.

Garnish with freshly chopped parsley, if desired.

Serve the pork chops alongside the cheesy potato bake for a complete meal.