Pork Chops with Creamy Scalloped Potatoes

Pork Chops with Creamy Scalloped Potatoes 2-4 Pork Chops (1 per person) 1 Large Onion, cut in rings 3 T. Butter 3 T. Flour Salt & Pepper 1 cup Milk 1 cup Chicken Broth (make a little with bouillon if you don’t have stock on hand) 3-4 Medium Potatoes washed Preheat the oven to 350º Slice the scrubbed potatoes into thin slices, no need to peel them first, toss’em in a 9″x13″ baking dish. Slice the onion thinly and break apart the rings, spreading them evenly all over the top of potatoes, set aside. (Again, if your chops are thinner, you can put the potatoes/onions in the oven for about 20-25 minutes while you prepare the sauce and brown the chops). In a saucepan over medium heat, Melt butter. Add flour, stirring constantly until it becomes pasty, cooking for about 1 minute, continuing to stir. Add broth and milk (together) into the flour/butter mix, whisking constantly until creamy and thick (cooking over medium heat), but do not boil the mixture. At this point, if you’d like to make these into au gratin potatoes you can add up to 1 1/2 cups of your favorite shredded cheese, stirring just until incorporated. Pour the thickened sauce over the potatoes and onions sprinkle lightly with salt and pepper, If you’d like you can sprinkle on some fresh or dried parsley for colors as well. Heat 1 tablespoon of vegetable oil in a frying pan until hot. Season the pork chops with salt and pepper on both sides and then sear for about 45 seconds on each side, just enough to brown the chops. Place them on top of the potatoes, cover the dish tightly with aluminum foil Place in the oven. Bake at 350º for 40-45 minutes until the potatoes are tender and the sauce is lightly browned. Other Variations: add chopped up leftover meat, veggies, etc. to the sauce before pouring Add 1- 2 tsp of Crushed Red Pepper Seeds for a little Southwestern Kick Garnish with freshly chopped parsley just prior to serving.