Prepare the chops
Season the pork chops with salt, pepper, garlic powder, onion powder and paprika.
In a large skillet, heat a drizzle of oil over medium-high heat and sear the chops for about 2 minutes on each side, just to brown them (they will finish cooking in the oven).
Remove the chops and set aside.
Prepare the creamy sauce
In the same pan, melt the butter.
Add the flour and stir for about 1 minute to form a roux.
Pour the broth in little by little, whisking to avoid lumps, until you obtain a smooth and slightly thickened sauce.
Taste and adjust the seasoning if necessary.
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Assemble the dish
Preheat the oven to 180°C (350°F).
In an ovenproof dish, arrange a first layer of sliced potatoes, then a few onion rings.
Pour a little sauce over the top.
Arrange the chops on top, then cover with the remaining potatoes and onions.
Pour the remaining sauce evenly over everything.
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Cooking
Cover the dish with aluminum foil and bake for 50 minutes.
Remove the paper and continue cooking for another 15 to 20 minutes, until the top is lightly browned and the potatoes are very tender.
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Service
Let it rest for 5 minutes before serving to allow the flavors to settle.
Serve with a crisp green salad or steamed vegetables for a complete meal.
Mom’s tip : if you want even more indulgence, add a thin layer of grated cheese (Emmental, Comté or Cheddar) before the last 15 minutes of cooking.
