Preheat oven to 350°F

To remove any excess starch and to prevent browning, soak the cut potatoes in cold water. This can easily be done in advance and stored in the fridge.

4 tablespoons butter or olive oil should be added to large saucepan. Heat over medium heat until hot. Sauté the onion in olive oil until it is caramelized. Toss in 1/3 cup flour. Cook on medium heat, stirring occasionally. Slowly add chicken stock 1/2 cup at once to prevent lumps. Finally, stir in the milk. Bring to a simmer. Let it cook for about 5 minutes. Mix cheese and chopped chives together until well combined. Season sauce with salt and pepper. Remove from heat

Drain potatoes properly

Layer half of the potatoes evenly in a 10"x15” casserole dish. Top with half of the cheese mixture. Cover the remainder of the potatoes with the cheese sauce.

Preheat oven for 20-30 minutes and brown pork chops.

Combine 1 cup flour and salt, pepper, and grated garlic until well mixed. Use the flour mixture to coat the pork chops.

Cook 2 tablespoons butter with 3 tablespoons extra Virgin Olive Oil in a heavy skillet over medium-high heat, stirring occasionally, until hot.

Three pork chops should be cooked at a stretch until they are golden brown on both ends. Pork chops are fine to cook through.

Over potatoes, place browned pork chops.

Repeat with remaining pork chops.

Bake covered for 40 to 45 minutes or until potatoes are warm and bubbly.

Allow to rest for five to ten minutes before serving.

Make extra cheese sauce and add it to the pan with pork chops. Add chives if necessary.