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In a small saucepan, melt the butter. Add the flour, salt, and pepper and whisk everything until the mixture is smooth. Add the chicken broth. Increase the heat and bring the mixture to a boil. Cook and stir the sauce for one minute until it has thickened. Remove the pan from the heat and set it aside.
Heat the oil in a large skillet. Once it's hot, add the pork chops to the pan and brown them on both sides. Sprinkle with extra salt and pepper, if you'd like. Once browned, remove the pan from the heat.
Preheat the oven to 350°F and grease a 13x9-inch baking dish. Layer the sliced potatoes and onions evenly over the bottom of the dish. Pour the gravy over the layers, then arrange the seared pork chops on top. Cover the pan tightly with foil.
Bake the pork chops and scalloped potatoes for one hour. Remove the foil from the pan and bake the casserole for an additional 30 minutes until the pork chops and scalloped potatoes are tender. If you'd like, garnish the casserole with paprika and chopped fresh parsley.