My neighbor served this for dinner, and everyone couldn't stop talking about it

2 tablespoons Dijon mustard
6 boneless pork chops
¼ cup breadcrumbs
1 tablespoon melted butter
Salt and pepper, to taste
Directions
1. Preheat the oven to 400 F.
2. Heat the cream in a large saucepan over medium-high heat.
Add the onions, potatoes and garlic, season with salt and pepper, and bring to a simmer.
Cook until potatoes are tender.
3. Drain the potatoes and onions through a colander set over a bowl to reserve the cream. Remove and discard the garlic clove.
4. Transfer the potatoes to a greased 9-by-13-inch casserole dish.
Sprinkle with half of the cheese, and drizzle with 1 cup of the reserved cream. Discard the rest.
5. Combine the olive oil and mustard in a bowl.
Brush the pork chops with the mustard mixture on all sides, and season with salt and pepper.
Arrange in an even layer over the potatoes.
Top with the remaining cheese.
6. Combine the butter and breadcrumbs in a small bowl.
Sprinkle over the top of the cheese.
7. Cover with foil and bake for 15 minutes, then uncover and bake for 15 more minutes.
Serve!
Admire the creaminess!