Preheat your oven to 350°F (175°C).

Season both sides of the bone-in pork chops generously with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat and sear the pork chops for 4-5 minutes on each side until golden brown.

In the same skillet, sauté sliced onions and minced garlic for 3-4 minutes until softened. Stir in all-purpose flour and cook for an additional minute to create a roux.

Gradually whisk in milk and chicken broth, stirring until the mixture thickens and bubbles gently, about 3-5 minutes. Remove from heat.

In a greased 9x13 inch baking dish, layer half of the sliced potatoes, pour half of the sauce over, and sprinkle half of the shredded cheese on top.

Repeat the layering process with the remaining potatoes, sauce, and cheese.

Place the seared 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 the pork is cooked through and the top is golden brown.

Let the casserole rest for about 10 minutes before serving, and sprinkle with fresh parsley.