Pork Chop and Scalloped Potatoes Casserole

Serves 6

This casserole recipe for pork and scalloped potatoes, using boneless pork loin chops, came from my mother. It makes an easy, relatively quick and delicious dinner for a family meal. Serve with a green vegetable or salad on the side.

Ingredients

• 6 boneless pork loin chops
• Salt and pepper to taste
• 2 teaspoons canola or other vegetable oil
• 6 medium potatoes, thinly sliced
• 1/4 cup finely chopped onions, divided
• 3 tablespoons all-purpose flour, divided
• 4 tablespoons butter, preferably unsalted, cut into small pieces
• 2-1/2 cups milk

Preheat the oven to 350° F. Spray a 2-quart baking dish, large enough to hold the chops in one layer, with cooking oil spray. Season the chops with salt and pepper. Heat a large skillet over medium-high heat. Add the oil, then the chops and cook until browned, about 4 minutes per side. Place chops in the bottom of prepared baking dish. Arrange potatoes in layers on top of the chops, sprinkling each of the first three layers with 1 tablespoon of the chopped onions, 1 tablespoon of flour, a little salt and pepper. Sprinkle the top with the remaining onion, salt and pepper. Dot with the butter.

Heat the milk just to scalding, being careful not to boil. Pour over the potatoes and chops. Cover tightly with foil and bake for 15 minutes. Uncover and bake for 45 minutes or until potatoes are tender. Serve immediately.

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