Pork Chops and Scalloped Potatoes
rec.food.cooking/Julie (sgig6566) (1996)

1 pound round red potatoes, sliced (about 4 medium)
1 medium onion, sliced and separated into rings
1 1/2 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup flour
4 (3/4 inch thick) boneless pork chops
2 tbsp vegetable oil
1 tbsp flour
1 cup milk

Layer potato and onion in lightly greased 11x7 inch baking dish. Sprinkle with 1 tsp salt and 1/4 tsp pepper; set aside. Combine 1/4 cup flour, remaining salt and pepper; dredge chops in mixture. Brown chops in hot oil in skillet over medium-high heat. Remove from skillet, reserve drippings in skillet. Drain chops and set aside. Add 1 tbsp flour to the drippings in skillet, stir until smooth. Gradually add milk and cook over low heat, stir constantly, until thickened. Cover and bake at 350 degrees for 1 hour or until chops are tender.