1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter for the scalloped potatoes.
2. Begin with the scalloped potatoes: in a saucepan over medium heat, melt 1 tablespoon of butter and sauté the minced garlic until fragrant, about 1 minute. Add the heavy cream, salt, and black pepper, and let it warm through.
3. Arrange half of the sliced potatoes in the prepared baking dish, pour half of the creamy garlic mixture over them, and sprinkle with half the shredded cheese. Repeat the layers with the remaining potatoes, cream mixture, and cheese.
4. Cover with aluminum foil and bake for 60 minutes. Remove the foil and bake for an additional 20-30 minutes or until the top is golden and the potatoes are tender.
5. While the potatoes are baking, start on the pork chops. Season both sides of the chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the pork chops until browned on both sides, about 4-6 minutes per side. Remove pork chops and keep them warm.
6. In the same skillet, reduce the heat to low and add the apricot preserves, Dijon mustard, minced garlic, soy sauce, and thyme leaves. Stir until the preserves melt into a glaze.
7. Return the pork chops to the skillet, coat them with the apricot glaze, and simmer for an additional 2-3 minutes on each side, or until the pork chops are cooked to your desired doneness.
8. Serve the pork chops hot with the glaze spooned over the top, alongside the bubbling golden scalloped potatoes.
