Preheat oven to 350 degrees. Peel potatoes; slice ¼" 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 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable 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!!
8 tablespoons (1 stick) butter
½ cup all-purpose flour
1 to 2 teaspoons salt
½ to ¾ teaspoon pepper
4 cups cold milk
¼ cup chopped fresh 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, one cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer one to 2 minutes, then let stand at least one to 2 minutes. Stir in parsley or chives, if desired.