Created by Chef shapeweaver on May 28, 2014
Step 1: Preheat oven to 350 degrees.
Step 2: Peel potatoes and slice into 1/4 inch thick pieces,rinse and set aside.
Step 3: Slice onions into very thin rings and cut in half.
Step 4: In a shallow bowl mix together all dry ingredients for chops
Step 5: Dredge chops on both sides and fry in oil until lightly browned.
Step 6: For the White Sauce,over medium heat melt butter and remove from heat.
Step 7: Stir in the flour,salt,pepper and dried parsley.
Step 8: Place back on heat,stirring constantly cook until mixture is bubbly.
Step 9: And milk a little at a time,stirring frequently.
Step 10: Reduce heat and let simmer for 1 to 2 minutes.
Step 11: Layer half of the potatoes into a 2 quart rectangle baking dish which has been prepared with cooking spray.
Step 12: Spread half the onions over potatoes and season with salt and pepper to taste.
Step 13: Cover with half of the sauce.
Step 14: Repeat layers with remaining potatoes,onions salt,pepper,and sauce.
Step 15: Top casserole with the chops,cover and bake for 45 minutes.
Step 16: Remove cover and bake for 5 to 10 minutes or until pork chops are browned.