Preheat and prep. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Pat the pork chops dry and season both sides generously with salt, pepper, and half the paprika.

Brown the pork chops. In a large skillet over medium-high heat, warm the butter or oil. Sear the chops 2–3 minutes per side until lightly golden. They don’t need to be cooked through—just develop color. Transfer to a plate.

Sauté the aromatics. In the same skillet, add the onions and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the sauce. Reduce heat to medium. Stir in the cream of mushroom soup and the broth or milk. Add thyme, remaining paprika, and a crack of pepper. If you like a thicker sauce, whisk in the flour before adding the liquids. Let it gently simmer 2 minutes. Taste and adjust salt.

Layer the potatoes. Arrange the sliced potatoes in the baking dish in slightly overlapping layers. Sprinkle lightly with salt and pepper. Scatter half the sautéed onions over the potatoes.

Add sauce and cheese. Pour about half the sauce over the potatoes and onions. Sprinkle 1 cup of shredded cheese evenly over the top.

Nestle in the pork chops. Place the seared chops on top. Spoon the rest of the sauce over the chops, then finish with the remaining 1 cup of cheese.

Bake covered, then uncovered. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake another 20–30 minutes, until the potatoes are tender when pierced and the cheese is bubbling and golden.

Rest and garnish. Let the casserole rest 10 minutes so the sauce settles. Garnish with chopped parsley or chives.

Serve. Spoon a bed of potatoes and sauce onto each plate, then top with a pork chop. Add a side of green beans, steamed broccoli, or a simple salad for balance.