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1
For the gravy: Melt the butter in a large saucepan over medium heat.
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2
Once the butter is melted and foamy, stir in the flour and cook until pasty, 1 to 2 minutes.
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3
Slowly whisk in the milk, making sure there are no lumps.
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4
Bring to a boil over medium heat, stirring frequently.
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5
Season the sauce with nutmeg, a pinch of salt and black pepper.
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6
Reduce the heat and simmer for 10 minutes, stirring occasionally.
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7
For the potatoes: Preheat the oven to 350 degrees F. Spray a 9- by 9-inch casserole dish with nonstick spray.
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8
Layer a third of the potatoes into the casserole dish.
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9
Top with a third of the shallots and sprinkle lightly with salt and black pepper.
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10
Repeat with the remaining potatoes and shallots, a third at a time.
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11
Cover the potatoes with the black pepper white gravy and bake, covered in tinfoil, for 25 minutes.
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12
For the pork chops: Heat the vegetable oil in a large cast-iron skillet over medium-high heat.
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13
Combine the flour, paprika, garlic powder, onion powder and cayenne together in a pie plate.
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14
Sprinkle the pork chops on both sides with salt and black pepper, and then dredge them through the flour mixture.
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15
Add the pork chops to the hot oil and brown on both sides.
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16
You do not want to cook them all the way through.
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17
Remove the casserole dish from the oven and lay the chops on top of the potatoes.
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18
Bake until the potatoes are soft and the pork chops are cooked through and browned, 35 to 40 minutes.
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19
Serve with some chopped parsley sprinkled over the top if desired.
