I don't brown the chops first...
they do brown on he top side while cooking in the oven...
You know you have the correct proportion of milk/flour/butter when the sauce comes out thick and the milk mixture just bubbles over the pork chops making a golden crust...
And the potatoes are done and not still "undone crunchy"...
That's why I par-cook my potatoes first...
the pork chops come out very moist and tasty...