Yes…..I’m still on Pork Chops. I figured I might as well post all my pork chop recipes. I still have one more after this one. Hang in there with me!!! My Husband really likes this one.

You will need:
5 to 6 med. potatoes
1/2 medium onion (opt)….onion powder suits us.
Salt & pepper to taste
white sauce (see recipe below)
1 cup flour
2 tablespoons Lawry’s Seasoned Salt
6 to 8 Center-cut pork chops, well trimmed, 1/2 ” thick
1/3 cup Crisco Oil.
Preheat oven to 350 degrees. Peel potatoes; slice 1/8 to 1/4 inch thick (no thicker) and cover with cold water. Slice onion into very thin slices, or use 1 Tsp. Onion powder instead. Drain potatoes; layer half the potatoes in a well greased 9×13 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. ( If using Onion powder, sprinkle lightly over potato slices. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes in oven. Mix together flour and seasoned salt and dredge pork chops in the flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes on middle to low rack in oven. The juices from the pork chops will drip down into the potatoes. Cover loosely with foil. They are scrumptious.
8 Tablespoons (1 stick) butter
1/2 cup flour
1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon sugar
4 cups Milk
Melt butter, remove from heat. Stir in flour; add salt, pepper, onion powder & sugar. Return to heat and cook, stirring constantly, until this mixture is bubbly. Add milk, 1 cup at a time, whisking it in slowly. Bring to a boil over med. heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes.
I have also made this white sauce, and added 1 to 1 1/2 cups Grated Cheddar cheese. The pork chops are also very good with this cheese sauce & potatoes. YUM!