Smothered Pork Chop Scalloped Potato Casserole

Season the pork chops with salt and pepper.
Brown the pork chops: Heat vegetable oil in a skillet over medium-high heat. Brown the pork chops on both sides and set them aside.
Cook the onions and garlic: In the same skillet, cook the sliced onions and minced garlic until they are translucent.
Make the roux: Add the flour to the skillet and stir for about a minute to make a roux.
Add liquids: Gradually add the milk and chicken broth, stirring constantly until the mixture thickens. Remove from heat.
Layer the casserole: In a casserole dish, layer half of the thinly sliced potatoes. Top with half of the sauce and shredded cheddar cheese. Repeat the layers with the remaining potatoes, sauce, and cheese. Sprinkle the top with paprika.
Add the pork chops: Place the browned pork chops on top of the layered potatoes.
Bake: Cover the casserole with foil and bake for 1 hour. After 1 hour, remove the foil and bake for an additional 15-20 minutes until the pork chops and potatoes are tender.
Let it rest: Remove the casserole from the oven and let it stand for 10 minutes before serving.
Garnish: Sprinkle chopped parsley over the casserole for a fresh finish.
Serving and Storage Tips: