4 pork chops, 3/4" thick
2 tbsp. vegetable oil
1 lg. onion, sliced & separated into rings
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
1 c. chicken broth
4 med. potatoes, pared & thinly sliced (4 c.)
1 tbsp. chopped parsley

Brown chops in oil in large skillet 3 minutes on each side. Remove. Add onion rings to fat; saute until tender. Reserve.

Melt butter in medium saucepan. Stir in flour, salt and pepper. Cook 1 minute. Add milk and broth slowly. Cook, stirring constantly until thick and bubbly. Remove from heat.

Arrange sliced potatoes in buttered dish (11 x 7 x 2 inches). Top with onion rings. Pour sauce evenly over potatoes and onions. Top with chops. Cover dish with foil (tightly).