Scalloped Potatoes with Pork Chops

I have been making this recipe, which is  from Farm Journal's Great Home Cooking in America, for years.  It is not a cheesy scalloped potato, but rather one with a gravy.  It is one of those good, homey meals that's perfect for Fall & Winter.  I only make half the recipe now, since it's just the two of us.  Here's the full recipe:

6  pork chops, cut 1/2" thick
2 T. cooking oil
salt & pepper
3 T. butter
3 T. flour
2 c. chicken broth
6 c. sliced potatoes
1 medium onion, sliced & separated into rings

Brown pork chops on both sides in hot oil in a 12" skillet.  Sprinkle with salt & pepper to taste.  Remove chops to a plate.

Melt butter in the same skillet.  Stir in flour, 1 1/2 t. salt & 1/4 t. pepper.  Add chicken broth & cook, stirring constantly, until mixture comes to a boil. 

Place potatoes in bottom of 11 x 7 x 1 1/2" baking dish.  Top with onion rings.  Pour chicken broth mixture evenly over top.  Top with pork chops.  Cover with foil.

Bake in a 350 degree oven for 1 hour.  Remove cover & continue baking 30 minutes or until meat is tender.  (It may take much less than 30 minutes.)

Makes 6 servings.

NOTE:  Since I only make 3 pork chops, I use the same skillet for baking.  This saves on clean-up!!!

I am sharing with:
On the Menu Monday
Full Plate Thursday
Foodie Friday