1 tablespoon vegetable oil
1 large onion, thinly sliced
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/2 cups milk
1 cup chicken broth
2 pounds potatoes, thinly sliced
1 cup grated cheddar cheese
1 teaspoon paprika
Chopped fresh parsley (for garnish)
Instructions:
Preheat oven to 350°F (175°C).
Season the pork chops with salt and pepper.
Heat the oil in a pan over medium-high heat. Brown the pork chops on both sides and set aside.In the same pan, sauté the onion and garlic until translucent.
Add the flour to make a roux and stir for a minute.
Gradually add milk and chicken broth and stir until liquid is thickened. Avoid heat.
Place half of the potatoes in layers in a baking dish.Top with half of the sauce and the cheese.
Repeat with remaining potatoes, sauce and cheese. Sprinkle with paprika.
Arrange the pork chops on the layers.
Cover with aluminum foil and bake for 1 hour.Remove the foil and bake for another 15 to 20 minutes, until the pork and potatoes are tender.
Let rest for 10 minutes before serving.
Garnish with parsley.
Enjoy this scalloped potato and fried pork chop casserole with your favorite side dishes for a truly filling and delicious meal.
