PAULA’S FARMER’S PORK CHOPS Sharon Marsh

8 medium potatoes 2 tsp Lawry” Seasoned salt

1 medium onion 8 center-cut pork chop, about

Salt and pepper to taste ½ inch thick

White sauce (recipe follows) 1/3 cup vegetable oil

1 cup flour

Preheat oven to 350 degrees. Peel potatoes, slice ¼ inch thick and cover with cold water. Slice onion in very thin slices. Cut slices in half. Drain potatoes and layer half of the potatoes in a well-greased 15 X 10 casserole dish. Sprinkle with salt and pepper to taste. Scatter half of the onions over the potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole with plastic wrap and microwave for 10-15 minutes on high.

Mix flour with seasoned salt and dredge pork chops in flour salt mixture. Brown pork chops in vegetable oil. Do not completely cook the chops. Take chops from frying pan and layer on top of the potatoes. Bake at 350 degrees for 45-60 minutes. Juices from the chops will drip down into the potatoes. Delicious.

White Sauce:

1 stick butter 4 cups milk

½ cup flour 1-2 tsp. salt

¼-1/2 tsp pepper

Melt butter, remove from heat. Stir in flour, add slat and pepper. Return to heat and cook, stirring constantly until mixture is bubbly. Add milk, 1 cup at a time. Bring to boil over medium heat, stirring frequently. Reduce heat and simmer1-2 minutes. Allow to stand for 1-2 minutes.