Ranch Pork Chop & Potato Casserole with Cheddar Gravy

Ranch Pork Chop & Potato Casserole with Cheddar Gravy 4-6 pork chops (bone-in or boneless, they both work) 8 cups thinly sliced potatoes (about ¼" thick) ranch dressing (no measurements, use it based on your preference) 1 large onion, thinly sliced 1 can cheddar cheese soup 1¼ cups milk seasoned Italian bread crumbs 2-3 tablespoons of butter, broken into small pieces - plus more to sear chops in salt pepper garlic powder chopped green onions (optional) Preheat the oven to 350 degrees. Melt a couple tablespoon of butter in a hot skillet. Season the pork chops with salt, pepper, & garlic powder to taste. Sear the chops on each side for a couple of minutes until lightly browned. Remove the pork chops from the pan & set aside to cool slightly. Once cool enough to touch, brush each side with ranch dressing & coat both sides in seasoned bread crumbs. Pour the can of cheddar cheese soup & the milk into the pan you used to sear the chops. Whisk it together, & scrape the browned bits off of the bottom. Bring to a boil on medium heat, whisking occasionally. Place half of the potato slices into the bottom of a 9x13 casserole dish that you've sprayed with nonstick cooking spray. Season with salt, pepper, & garlic powder & drizzle some ranch dressing over top (between ¼ cup & ½ cup). Layer the other half of sliced potatoes on top & repeat the salt, pepper, garlic powder, & ranch dressing. Lay the sliced onion over the ranched up potatoes. Season with a little more salt & pepper. Pour half of the cheddar gravy over the potatoes & onions. Top with the coated pork chops. Pour the other half of the cheddar gravy over top of the pork chops. Cover with aluminum foil. Bake, covered, at 350 degrees for 1 hour. Remove the foil, & bake uncovered for an additional 15 minutes.