PORK CHOPS & POTATOES

This is one of my favorite meals to have for Sunday dinner.  The pork chops are juicy and flavorful and the potatoes are delicious and filling.  This is my favorite way to serve them, but you really can change up the flavors in the white sauce however you desire.  I like a lot of sauce on my potatoes, because I like to dip my pork chops in it.  If you are not a huge sauce person, just use less milk.    

Pork Chops and Potatoes

From: Jenn@eatcakefordinner

4 large Russet potatoes

1/2 med. onion, finely chopped

salt & pepper

6 Tbl. butter

6 Tbl. flour

4 c. milk

1 1/2 tsp. dried parsley, opt.

1 pkg. onion soup mix

1/4 c. vegetable oil

flour

seasoned salt

garlic powder

onion salt

rosemary

4 pork chops

Preheat oven to 350 degrees.  Peel potatoes and cube.  To prevent the potatoes from turning brown, place in a bowl of cold water while preparing the sauce.  Finely chop the onion; set aside.  Melt 6 Tbl. butter in a medium saucepan; whisk in 6 Tbl. flour until thickened.  Slowly add the milk, stirring constantly to prevent lumps.  Add dried parsley, onion soup mix, salt and pepper. Stir occasionally until reaches desired thickness.  Meanwhile, drain the potatoes and place in a greased 9x13 casserole dish.  Sprinkle the chopped onions over the top and season with salt and pepper.  When sauce is done, pour evenly over top of potatoes.  Cover casserole dish tightly with plastic wrap and microwave for five minutes. If your casserole dish won't fit in your microwave, just use a glass bowl and pour the potatoes into the casserole dish when done.  Be careful removing dish from microwave, it will be very hot.  Remove plastic wrap.

For the pork chops: Heat vegetable oil in medium skillet.  Salt and pepper each pork chop.  Combine some flour, seasoned salt, garlic powder, onion salt and rosemary in shallow dish. Dredge the pork chops in flour mixture; shake off excess.  Lightly brown chops in oil.  Do not cook them completely, you just want to sear them.  Remove from pan and place directly on top of the potatoes.  Bake, uncovered, 45-60 minutes, depending on how thick your pork chops are.  Serves: 4