Post by mandie68 on Dec 13, 2011 23:50:03 GMT -5
8 medium potatoes
1/2 medium onion
salt and pepper to taste
white sauce (recipe to follow)
1 cup all-purpose flour
2 Tablespoons seasoned salt
8 center-cut pork chops, about 1/2" thick
1/3 cup vegetable oil
Preheat oven to 350 degrees F. Peel potatoes; slice 1/4" thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15x10" casserole dish.
Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce.
Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes.
Mix together flour and seasoned salt and dredge pork chops in 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 F for 45-60 minutes. The juices from the pork chops will drip down into the potatoes.
White Sauce
8 Tablespoons (1 stick) butter
1/2 cup all-purpose flour
1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives
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 het and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives.
Serves 8
1/2 medium onion
salt and pepper to taste
white sauce (recipe to follow)
1 cup all-purpose flour
2 Tablespoons seasoned salt
8 center-cut pork chops, about 1/2" thick
1/3 cup vegetable oil
Preheat oven to 350 degrees F. Peel potatoes; slice 1/4" thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15x10" casserole dish.
Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce.
Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes.
Mix together flour and seasoned salt and dredge pork chops in 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 F for 45-60 minutes. The juices from the pork chops will drip down into the potatoes.
White Sauce
8 Tablespoons (1 stick) butter
1/2 cup all-purpose flour
1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives
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 het and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives.
Serves 8