Heat a large skillet over medium-high heat, season the chops with salt and pepper. Brown both sides of the pork chops. Remove and set aside. Add onions to the skillet and saute about 3 to 5 minutes.
Whisk together the soup, milk, cream, dried parsley, salt, and pepper.
Prepare a 9x13 casserole dish with cooking spray. Spread half of the onions on the bottom, layer 1/2 of the potatoes over the onions, salt, and pepper to taste, sprinkle 1/2 of the cheese over the potatoes.
Place chops on top and spoon about 2 tablespoons of sauce over each chop. Place remaining onions and potatoes over the pork chops.
Pour remaining sauce evenly over the potatoes making sure some of the mixture seeps down through the cracks.
Cover with foil and bake for 1 hour.
Remove foil, sprinkle remaining cheese and bake another 30 minutes.
Allow to rest for 10 to 15 minutes and serve.
This recipe can be done with 4 or 6 pork chops. I only had 5 at the time. Nutrition facts are based on 6 servings.