Heat the Oven: Set your oven to 350°F (175°C) and lightly grease a spacious baking dish to ensure easy release.

Prepare the Potatoes: Thinly slice the potatoes and layer half of them evenly at the bottom of the prepared baking dish. Season the potato layer with salt and pepper.

Sauté the Onions: In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onion and cook until softened, about 3-5 minutes. Remove from heat and set aside.

Assemble the Dish: Sprinkle half of the shredded Cheddar cheese over the potato layer, then scatter the cooked onions on top. Place the remaining sliced potatoes over this layer, season again with salt and pepper, and top with the remaining cheese.

Add the Milk and Butter: In a small saucepan, heat the milk with the remaining 2 tablespoons of butter until the butter is melted. Pour the warm milk mixture evenly over the potatoes and cheese.

Sear the Pork Chops: Season the pork chops generously with salt and pepper. In the same skillet used for the onions, heat a little more butter or oil over medium-high heat. Sear the pork chops for 2 to 3 minutes per side until they develop a golden-brown crust, ensuring they are not cooked all the way through.

Bake: Place the seared pork chops on top of the potato mixture in the baking dish. Cover with foil and bake in the preheated oven for about 45-50 minutes, or until the potatoes are tender and the pork chops are cooked through.

Serve: Remove the foil and bake for an additional 10 minutes to allow the top to brown.