Preheat your oven to 350°F (175°C).

Season the pork chops generously with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat until shimmering. Add pork chops and brown for 4-5 minutes on each side until golden. Remove from skillet and set aside.

In the same skillet, sauté sliced onion and minced garlic over medium heat until softened, about 3-4 minutes. Gradually sprinkle in flour, stirring to form a roux for about 1 minute. Whisk in milk and chicken broth, cooking until the sauce thickens, about 5-7 minutes. Remove from heat.

In a greased 9x13 inch baking dish, layer half of the sliced potatoes, followed by half of the creamy sauce and half of the cheddar cheese. Repeat the process with remaining ingredients, finishing with a dusting of paprika.

Arrange the browned pork chops on top, cover with aluminum foil, and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes until potatoes are tender and pork is cooked.

Let the casserole rest for about 10 minutes before serving. Garnish with freshly chopped parsley.