4 bone-in pork chops, about 1-inch thick
Salt and pepper, to taste
1 tablespoon vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups milk
1 cup chicken broth
2 pounds potatoes, thinly sliced
1 cup shredded cheddar cheese
1 teaspoon paprika
Fresh parsley, chopped (for garnish)
Preparation
Preheat oven to 350°F (175°C).
Season pork chops with salt and pepper.
Heat oil in a skillet over medium-high. Brown pork chops on both sides and set aside.
In the same skillet, cook onions and garlic until translucent.
Add flour to make a roux, stirring for a minute.
Gradually add milk and chicken broth, stirring until thickened. Remove from heat.
Layer half the potatoes in a casserole dish. Top with half the sauce and cheese.
Repeat with remaining potatoes, sauce, and cheese. Sprinkle with paprika.
Continued on the next page
