SCALLOPED POTATOES WITH PORK CHOPS

2 cups thinly sliced raw potatoes
1 small onion, sliced
1 teaspoon salt
Ground black pepper (to taste)
4 loin or rib pork chops (1/2 to 3/4 inch thick)
4 tablespoons flour
1 cup milk

Arrange potatoes and onion in layers in a greased 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 the 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 fat from fry pan. Mix the remaining 1 tablespoon flour with the fat in the pan. Avoid scraping off any browned flour from 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 F (moderate oven) for 50 to 60 minutes until potatoes are soft and meat is tender.

Makes 4 servings
Source: Popular Ways with Potatoes, USDA Home and Garden Bulletin No. 43, 1966