Farmer's Pork Chops by Paula Deen ( with potatoes and white sauce).

8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White sauce (see recipe below)
1 cup all-purpose flour
2 Tblsp.  Lawry's Seasoned Salt
8 center-cut pork chops,about 1/2  inch thick
1/3 cup vegitable oil

Preheat oven to 350 degrees.  Peel potatoes; slice 1/4 inch thick and cover with cold water.  Slice onion into very thin slices.  Cut slices in half.  Drain potatoes; layer half the potatoes in a well-greased 15-10 inch casserole dish.  Sprinkle with salt and pepper to taste.  Scatter half the onion slices on top of potatoes.  Repeat with remaining potatoes and onions.  Cover potatoes with white sauce.  Cover cassarole dish with plastic wrap and microwave on high for 5 minutes or bake uncovered 15 minutes.  Mix together flour and seasoned salt and dredge pork chops in flour mixture.   Lightly brown chops in vegitable oil.  Do not cook them completely.  As chops are removed from frying pan, lay them on top of potatoes.  Bake at 350 degrees for 45 to 60 minutes.  The juices from the pork chops will drip down into the potatoes.  Delicious!
(Note:  For my husband who doesn't like white sauce I just fried his porkchops till they were done, then also fried potatoes slices to go with his meal).

                                                                          White  Sauce

8 Tblsp. butter
1/2 cup all-purpose flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 c. milk
1/4 c. chopped parsley or chives (optional)

Melt butter; remove from heat.  Stir in flour; add salt and pepper.  Return to heat and cook, stirring constantly, until mixture is bubbly.  Add milk, 1 cup at a time.  Bring to a boil over medium heat, stirring
frequently.  Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.  Stir in Parsley or chives, if desired.

Note:  This was my first time making a white sauce this is an easy recipe to follow, it turned out yummy!!