Pork Chop Casserole
Pork Chop Casserole
8 medium potatoes
1/2 onion
salt and pepper to taste
1 cup flour
2 Tab seasoned salt
8 center-cut pork chops, 1/2 inch thick
1/3 cup vegetable oil
white sauce (recipe below)
Peel potatoes. slice 1/4 inch thick, slice onion into thin slices and then cut slices in half.
Layer half of the potatoes in a greased 15 x 10 casserole dish. Sprinkle with salt and pepper; scatter half of onion slices on top of potatoes.
Repeat with remaining potatoes and onions. Cover with white sauce.
Bake uncovered for 15 minutes. Mix together flour seasoned salt, dredge pork chops in flour mixture.
Lightly brown pork chops, do not cook them completely just brown them. Lay the chops on top of the potatoes.
Bake at 350 for 45 to 60 minutes. The juices from the pork chops will drip down on the potatoes
White Sauce
8 Tab butter
1/2 cup flour
1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
Melt butter, remove from heat. Stir in flour, add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly.
Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand 2 minutes.
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