Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray to prevent sticking.

Melt the butter in a large skillet over medium heat. Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Stir in the garlic powder, salt, and pepper. In the greased baking dish, layer half of the sliced potatoes, top with half of the cooked onions, and sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with remaining potatoes, onions, and cheese.

In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally until the mixture is warmed through. Pour this mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.

While the potatoes are baking, season the pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

In the same skillet, add 2 tablespoons of butter and melt over medium heat. Add minced garlic and thyme sprigs, cooking until fragrant, about 1-2 minutes. Return the pork chops to the skillet, spooning the garlic butter sauce over them.

Remove the foil from the potato dish in the oven. Place the browned pork chops on top of the potatoes and pour the garlic butter sauce over everything. Bake, uncovered, for an additional 30 minutes, or 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 chopped parsley, if desired. Serve the pork chops with the cheesy potato bake for a hearty meal.