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1
Preheat oven to 350 degrees Fahrenheit.
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2
Peel potatoes, slice 1/4 inch thick and cover with cold water.
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3
Slice onion into very thin slices. Cut slices in half.
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4
Make The White Sauce:
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5
Melt butter; remove from heat.
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6
Stir in flour and add salt and pepper.
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7
Return to heat and cook, stirring constantly, until mixture is bubbly.
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8
Add milk, 1 cup at a time.
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9
Bring to a boil over medium heat, stirring frequently.
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10
Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.
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11
Stir in parsley or chives, if desired.
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12
Drain potatoes.
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13
Layer half the potatoes in a well-greased 15 x 10 inch casserole dish(I use 9 x 13 and it's fine).
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14
Sprinkle with salt and pepper to taste.
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15
Scatter half of onion slices on top of potatoes.
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16
Repeat with remaining potatoes and onions.
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17
Cover potatoes with white sauce.
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18
Cover casserole dish with plastic wrap and microwave for 5 minutes on high OR bake uncovered for 15 minutes.
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19
Mix together flour and seasoned salt and dredge pork chops in flour mixture.
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20
Lightly brown chops in vegetable oil. *Do not cook them completely*.
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21
As chops are removed from frying pan, lay them on top of the potatoes.
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22
Bake at 350 degrees fahrenheit for 45-60 minutes.
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23
The juices from the pork chops will drip down into the potatoes and taste oh-so-yummy!
