Creamy Mushroom Pork with Cheesy Baby Potatoes

1.Preheat your oven to 400°F (200°C).

2.In a large pot, bring salted water to a boil and add the halved baby yellow potatoes. Cook for about 10-15 minutes until fork-tender, then drain and set aside.

3.In a large skillet, melt the butter over medium heat. Add the pork medallions and season with salt and pepper. Sear the pork for about 3-4 minutes on each side until golden brown and cooked through. Remove the pork from the skillet and set aside.

4.In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they are browned and tender. Add the minced garlic and dried thyme, cooking for an additional minute until fragrant.

5.Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes until slightly thickened. Return the pork to the skillet, coating it in the creamy sauce. Cook for another 2 minutes to heat through.

6.In a baking dish, combine the cooked baby potatoes and shredded cheese. Toss to coat the potatoes in cheese, then spread them evenly in the dish. Bake in the preheated oven for about 15 minutes until the cheese is bubbly and golden.

7.Serve the creamy mushroom pork over a bed of cheesy baby potatoes, drizzling any remaining sauce from the skillet over the top.