Directions:
Preheat your oven to 350°F. Meanwhile, soak sliced potatoes in cold water. This removes excess starch and prevents browning. This step can be done a few hours ahed as well.
In a large skillet, melt 4 tbsp of butter and 4 tbsp of olive oil over medium-high heat. Add onions and cook until caramelized. Sprinkle 2/3 cup of all-purpose flour over onions.
Pour in 3 cups of chicken stock and 2 cups of milk. Stir continuously until the mixture thickens and comes to a simmer. Season with salt and pepper. Stir in cheese and chives until melted. Remove from heat.
Grease casserole dish. Drain soaked potatoes. Layer half of potatoes and follow with half of cheese sauce. Repeat for second layer.
Bake in preheated oven for 20 mins.
Meanwhile, let's brown the chops! Mix together 1 cup flour, granulated garlic, salt and pepper. Dredge each pork chop in this mixture. In another skillet, heat 2 tbsp of softened butter and 3 tbsp of olive oil over medium-high heat. Add the pork chops and cook until they're browned on both sides, about 4-5 minutes per side.
Place browned pork chops over potatoes in casserole.
Bake uncovered for 40 minutes or until the pork chops are cooked through and the casserole is bubbly and golden.
Optionally, garnish with additional chopped chives before serving.
I await your comments! Enjoy!
