Pork Chops and Potato Casserole

 This is a quick and easy meal to prepare. It is filling and comfort food, just like my mother used to make.

Ingredients

6 medium potatoes, peeled and sliced thin
1 onion, sliced
salt and pepper
1/2 c. flour
1 tsp paprika
1 tsp oregano
1/2 tsp. salt
1/2 tsp. pepper
6 pork chops
1 Tbs. oil
1/3 c. milk

Directions

Heat oven to 350°. 

Layer the potatoes and onions in a shallow baking dish. Season  the potato layers with salt and pepper.

In a low-sided dish or  pan, add flour, paprika,  oregano, salt and pepper. Reserve 3 tablespoons flour mixture and set aside.

Dredge the pork chops in flour on both sides.

In a heavy cast iron skillet, heat oil.  Fry the pork chops to brown on each side.  They do not have to be fully cooked, just browned.

Place the pork chops on top of the potatoes. 

Add enough oil to make 3 tablespoon oil in the skillet that you fried the pork chops in. Whisk the 3 tablespoons flour mixture that you reserved into the skillet. Whisk for a minute or two to remove the flour taste.

Gradually pour the milk into the flour mixture. Make sure to scrap the bottom of the skillet to get the flavorful bits stuck on the bottom.  Bring to a simmer.

Pour the milk mixture over the potatoes and pork chops.

Cover and bake for 50 to 60 minutes, or until the potatoes are tender.  

Serve with steamed carrots and buttermilk biscuits.

Notes:

Add some shredded cheese as you layer the potatoes for a cheesy flavor.