Preheat your oven to 350°F (175°C).

Season the bone-in pork chops generously with salt and pepper on both sides. Heat vegetable oil over medium-high heat and sear the pork chops for about 3-4 minutes on each side until browned, then set aside.

In the same skillet, add the sliced onion and minced garlic, cooking for about 5 minutes until softened. Stir often.

Sprinkle flour over the onion and garlic, stirring continuously for 1-2 minutes to create a roux.

Gradually pour in milk and chicken broth while whisking, and continue cooking until thickened, about 3-4 minutes.

Grease a casserole dish and layer half of the sliced potatoes, half of the onion sauce, and half of the cheese. Repeat with remaining ingredients.

Sprinkle paprika over the top layer of cheese and place the browned pork chops on top.

Cover with foil and bake for 1 hour, then remove the foil and bake for another 15-20 minutes until cheese is bubbly.

Let casserole rest for 10 minutes before serving, and garnish with chopped parsley.