1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. Season the pork chops generously with salt, pepper, and smoked paprika if using. In a large skillet over medium heat, melt 1 tablespoon of butter and sear the pork chops for about 3-4 minutes per side until golden brown but not cooked through. Remove from skillet and set aside.
3. In the same skillet, add the remaining butter and sauté the sliced onions and garlic until soft and fragrant, about 5 minutes.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
5. Slowly whisk in the milk and cream, stirring continuously until the sauce thickens, about 4-5 minutes. Add the dried thyme, salt, and pepper to taste.
6. Remove the skillet from heat and stir in 1 ½ cups of shredded cheddar cheese until melted and smooth.
7. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading evenly.
8. Place the seared pork chops evenly on top of the potato layer.
9. Layer the remaining potatoes over the pork chops, then pour the remaining cheese sauce on top. Sprinkle the remaining ½ cup of cheddar cheese over the casserole.
10. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake an additional 15-20 minutes until the top is bubbly and golden brown, and the potatoes are tender when pierced with a fork.
11. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.

Here’s a little secret I learned from my mom’s kitchen magic: letting the casserole rest after baking makes the layers settle and makes serving a breeze without it falling apart. Plus, it gives you a moment to breathe before the hungry crowd dives in!