Preheat the oven to 375°F (190°C).

Season the pork chops with salt, black pepper, garlic powder, and onion powder.

In a large skillet, heat the olive oil over medium-high heat. Brown the pork chops for about 3-4 minutes on each side until golden. Remove and set aside.

In the same skillet, melt the butter. Add the onions and cook until soft and translucent, about 5 minutes.

Sprinkle the flour over the onions and stir continuously until lightly browned, about 2 minutes.

Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5 minutes.

Stir in the dried thyme, paprika, and 1 cup of shredded cheddar cheese. Mix until the cheese is fully melted and smooth. Remove from heat.

Grease a large baking dish. Layer half of the sliced potatoes on the bottom, overlapping slightly. Pour half of the cheese sauce over the potatoes.

Place the browned pork chops over the potatoes. Layer the remaining potatoes on top.

Pour the remaining cheese sauce over the top layer of potatoes. Sprinkle the remaining 1 cup of cheddar cheese on top.

Cover the baking dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15 minutes, until the potatoes are tender and the top is golden and bubbly.

Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired.