I swear this is like my husband’s fave thing to eat!

6 boneless pork chops
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
4 cups thinly sliced potatoes
1 small onion, thinly sliced
2 cups shredded cheddar cheese
2 tablespoons all-purpose flour
2 cups milk
1/2 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon paprika
2 tablespoons butter
Fresh parsley, chopped (optional, for garnish)

Preheat your oven to 375°F (190°C).

Season the pork chops with salt, black pepper, garlic powder, and onion powder.

In a large skillet, heat the olive oil over medium-high heat. Brown the pork chops for about 3-4 minutes on each side until they have a nice golden crust. Remove and set aside.

In the same skillet, add the butter and let it melt. Cook the onions until they are soft and translucent, about 5 minutes.

Sprinkle the flour over the onions and stir continuously until the flour is lightly browned and well incorporated, about 2 minutes.

Slowly whisk in the milk and chicken broth, making sure there are no lumps. Continue to whisk until the sauce thickens, about 5 minutes.

Stir in the dried thyme, paprika, and 1 cup of the shredded cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.

Grease a large baking dish. Layer half of the sliced potatoes on the bottom, overlapping slightly. Pour half of the cheese sauce over the potatoes.

Layer the browned pork chops on top of the potatoes. Then, layer the remaining potatoes on top of the pork chops.

Pour the remaining cheese sauce over the top layer of potatoes. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.

Cover the baking dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.

Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley, if desired.