Preheat your oven to 375°F (190°C).
In a shallow dish, combine the breadcrumbs, parsley, thyme, rosemary, salt, and pepper.
Dip each pork chop in the beaten eggs, then press into the breadcrumb mixture to coat evenly. Set aside.
In a large skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a paste. Gradually whisk in the milk until smooth.
Add the garlic and nutmeg, and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
Layer half of the sliced potatoes in a greased baking dish. Pour half of the sauce over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses.
Repeat with the remaining potatoes, sauce, and cheeses.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil, place the breaded pork chops on top of the potatoes, and bake uncovered for an additional 25-30 minutes, or until the pork is cooked through and the potatoes are tender and golden.
Let the dish rest for a few minutes before serving to allow the flavors to meld together.
Variations & Tips
For a different twist, you could use sweet potatoes in place of russet potatoes, adding a unique sweetness to the dish. If you prefer, you can substitute the cheddar and Parmesan with Gruyere or a mix of your favorite cheeses. Adding a little paprika to the breadcrumb mixture can provide a nice smoky flavor to the pork chops. For a touch of heat, a pinch of cayenne pepper in the sauce can spice things up just right.
