A comforting and flavorful dish combining tender pork chops with creamy potatoes, perfect for a hearty family meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Peel and slice the potatoes into thin rounds, then cover them with cold water to prevent browning.
Using a mandoline slicer can help achieve uniform slices.
Slice the onion into thin rings and set aside.
Chilling the onion beforehand can reduce eye irritation.
In a saucepan, melt the butter over medium heat, then whisk in the flour, salt, and pepper to form a roux.
Stir constantly to avoid lumps forming in the roux.
Gradually add the milk to the roux, whisking continuously until the sauce thickens. Stir in the parsley.
Warm the milk slightly before adding to prevent curdling.
Drain the potatoes and layer half of them in a greased casserole dish. Sprinkle with salt and pepper, then layer half of the onion slices on top. Repeat with the remaining potatoes and onions.
Overlapping the potato slices slightly ensures even cooking.
Pour the prepared white sauce evenly over the layered potatoes and onions.
Tap the dish gently on the counter to help the sauce settle.
Season the pork chops with salt and pepper, then sear them in a hot frying pan until browned on both sides.
Avoid overcrowding the pan to ensure a good sear.
Place the seared pork chops on top of the potato mixture in the casserole dish.
Arrange the chops evenly to ensure each portion gets a piece.
Bake the dish in the preheated oven for 45-60 minutes, or until the potatoes are tender and the pork chops are fully cooked.
Cover the dish with foil if the top browns too quickly.
Let the dish rest for 5 minutes before serving. Enjoy your meal!
Resting allows the flavors to meld and makes serving easier.
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