This is such a yummy, but rich dish. I've cooked this for friends when someone has a death in the family, a new baby is born, or whatever may come up. It is so good!
Of course, its a Paula Deen recipe :-) I do cook from other cookbooks from time to time, but I love her style.
8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White Sauce (recipe follows)
1 cup all-purpose flour
2 Tbsp Seasoned salt
8 pork chops
1/3 cup vegetable oil
Preheat oven to 350 degrees. Peel and thinly slice potatoes, cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well greased 15 x 10 inch casserole dish. (I use the largest I have). Sprinkle with salt and pepper. Scatter half of onion on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce.
Bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in veg. oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45-60 minutes. The juices from the pork chops will drip down into the potatoes and it is sooo delicious!!
WHITE SAUCE
1 stick butter
1/2 cup all purpose flour
1-2 tsp salt
1/2-3/4 tsp pepper
4 cups milk
1/4 cup chopped fresh parsley
Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly until its 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 at least 1 to 2 minutes. Stir in parsley.
