Seasoned Pork Chops over Scalloped Potatoes

This is a dish my mother made quite often.  She didn't always have a lot of time to cook as she was  busy with gardening and taking care of her family. I still make this dish for my family as well which stirs up fond memories of then I was growing up.. 

Ingredients

1 Tbs. flour
1/4 to 1/2  tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. paprika
4 pork chops
1 Tbs. oil
5 to 6 potatoes, peeled and thinly sliced
1 onion, thinly sliced int o half rings
1 c. chicken stock or broth
1 (10¾ oz.) can cream of mushroom soup
1¼ cups milk or use the empty can of cream of mushroom soup
Salt and pepper to taste

Directions

Preheat oven to 350°

In a small bowl, combine flour, garlic powder, onion powder, chili powder, pepper and paprika together.  Set the seasoning blend aside.

 Take the pork chops out of the refrigerator. Allow them to rest for 30 minutes at room temperature. 

 Pat the pork chops dry with a paper towel. Rub both sides of the pork chops with the seasoning blend.  

In a large cast iron skillet, heat the oil over medium heat. Sear the pork chops until golden brown.This should take 2 to 3 minutes. Turn the pork chops over and sear the other side. Remove the pork chops from the skillet and place on a plate.

In a small bowl combine the cream of mushroom soup and milk together until smooth.

Layer the potatoes and onions in a large casserole dish. Season the layers with salt and pepper as you go. Place the pork chops on top. Pour the cream of mushroom soup and milk mixture over the top.

Cover and bake for 30 minutes. Remove the lid and bake for another 30 to 40 minutes or until the potatoes are tender.