Add avocado oil to a large skillet over medium-high heat. Add the pork chops to the skillet. If they do not all fit in the pan, do it in batches. Sprinkle ¼ teaspoon of salt and pepper over the tops of the chops.

Flip the pork chops once the underside gets golden brown, about 5-8 minutes. Cook the other side for 3-4 minutes. This step will not completely cook the pork chops; it is just to sear in the juices and add some color. Remove the pork chops and set aside on a plate.

Add the dairy free butter to the skillet and melt over medium-low heat. Sprinkle the gluten free flour. With a flat whisk, whisk until the flour is incorporated into the butter.

Slowly add a quarter cup of broth and whisk. Once the liquid is absorbed, add another quarter cup. Keep doing this until all the broth is gone and the sauce resembles gravy.

Turn the heat down to low. Add the milk and whisk again. Next, add the Worcestershire sauce, ½ teaspoon salt and pepper. Whisk until combined. Remove from the heat and set aside.

Wash and slice the potatoes. To slice the potatoes quickly, use a mandolin with the finger guard on. Otherwise, a sharp knife and cutting board will work, too. Layer the sliced potatoes in a 9x13-inch baking dish. Sprinkle the potatoes with ¼ teaspoon of salt and pepper.

Next, place the fried pork chops on top of the potatoes. Pour any juice that remains on the plate over the pork chops.

Grab the sauce and pour it over the pork chops. It will soak into the potatoes. Cover with aluminum foil and bake at 350 degrees F oven for 45 minutes or until pork chops reach an internal temperature of 145 degrees F.

Remove from the oven. Allow the casserole to rest for five to ten minutes. This will rest the meat and allow the sauce to thicken. Garnish with chopped green onions and serve.