Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Potatoes; raw, thinly sliced 4 Pork chops; loin or rib
1 sm Onion; sliced -(1/2 to 3/4 inch thick)
1 ts Salt 4 tb Flour, all-purpose; divided
Pepper 1 c Milk

Arrange potatoes and onion in layers in a greased 3-quart baking dish,
seasoning each layer with salt and pepper.

Trim fat from pork chops and save it for later use. Lightly season
each chop with salt and pepper and coat well with 3 tablespoons of
flour. Brown chops on both sides in some of the pork fat in a fry
pan. When chops are well browned, remove them from pan.

Set aside all except 1 tablespoon drippings from fry pan. Mix the
remaining 1 tablespoon flour with the drippings in the pan. Add milk,
blend lightly until smooth, and cook to the consistency of thin white
sauce.

Pour sauce over potatoes in baking dish. Top with browned chops.
Cover the baking dish. Bake at 350 degrees for 50 to 60 minutes or
until potatoes are soft and meat is tender.

SOURCE; Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-08-94

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