Start by making the scalloped potato's an hour and a half ahead of time. I used 8 medium size russet potatos but you can use whatever you like. Slice them thin after peeling and place in strainer with cold water running over them. Meanwhile, slice a medium white onion and set aside. Get out a glass baking dish (I used 13x9) and butter the bottom of it. Layer the bottom with sliced potato, then onion. Sprinkle seasoned flour over the potato and onion and repeat those layers until pan is almost filled. Dot with butter. Heat up 2 cups of milk (not boiling) and pour over potatos. Cover with aluminum foil and place in PREHEATED 375 degree oven for 45 mins. Once they come out, remove foil and generously top with colby jack cheese. Place back in oven for 15 minutes. Take out and sprinkle with breadcrumbs and put back in oven for another 10 minutes. Set these aside for when you are ready to eat.
So now that the potatos are done and still nice and hot on the inside, you have yourself some starving family members who think it is going to be forever til dinner is ready. You tell them to go chill in the living room and "it'll be done when it's done" You go to the fridge and grab the porkchops that have already been seasoned as well as the fresh asparagus. You heat up some garlic infused oil til it just starts to smoke and you now know that the chops are ready for action! After putting them in, you blanche the asparagus in some hot water for a few minutes while they await the already seasoned pan the chops were cooking in. You then grab some plates and everyone is wondering what in the world is going on? You spoon some potatos on everyones plate and serve up the chops. Then you put the asparagus into the frying pan and begin to sautee them for just a minute or two. A dash of salt and pepper and, voila! You are done :) Here is what you have created with such little effort. . .. .
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