In a large saucepan cover potatoes with chicken broth and bring to a boil. Cook until tender but still firm. About 12-15 minutes. Drain and cool and slice 1/4 inch thick.

Heat a film of oil in a large skillet. Season pork chops. I used cajun seasoning. Sear on high heat and brown pork chops on both sides. Remove to a plate.

In the same skillet add the butter and melt. Add garlic and cook for 30 seconds. Slowly whisk in the flour. Continue mixing for 2 minutes. If it seems dry that is ok. Add wine and cook for 1 minute or until the liquid is gone.

Whisk in broth to get a smooth consistency. Add cream, pepper and Cajun seasoning. Bring to a boil and slightly thicken. 5-10 minutes. Stir in cheese. You can continue to cook to thicken the sauce but keep in mind that the sauce will thicken when you put it in the oven.

Spray a casserole dish with non-stick spray. Put some sauce in pan, add the first layer layer of potatoes and then add the first layer of onions. Cover with sauce.

Repeat the process for the second layer. Top with the pork chops. Cover with aluminum foil and place in a 400°F oven. Cook for 20-40 minutes depending on the thickness of your pork chops and how much you cooked the chops while searing them. You want the internal temperature to be 145°F. I like to use an internal temperature probe to monitor the temperature. Don’t overcook.

Garnish with green onions, Serve and enjoy. Fresh tomatoes and corn go great with this dish.