Preheat your oven to 375°F (190°C). Pat the pork chops dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, and paprika. Rub this seasoning mixture evenly over both sides of each pork chop.

Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes per side until golden brown. They don't need to be cooked through at this point. Remove from heat and set aside.

In a 9x13 inch baking dish, spread a thin layer of the cream sauce mixture (combine milk, cream, flour, garlic, and seasonings). Arrange half of the potato slices in an even layer, followed by half of the onion slices. Sprinkle with half of the cheddar cheese. Repeat the layers with remaining potatoes, onions, and cheese.

Nestle the browned pork chops into the potato layers, spacing them evenly throughout the casserole. Pour any remaining cream sauce mixture over the top, ensuring the potatoes are well coated.

In a small bowl, mix breadcrumbs with melted butter and chopped parsley. Sprinkle this mixture evenly over the entire casserole, followed by the grated Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender, the pork chops are cooked through (internal temperature of 145°F), and the top is golden brown and bubbly.

Let the casserole rest for 10 minutes before serving. This allows the creamy sauce to thicken slightly and makes serving easier. Garnish with additional fresh parsley if desired.