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

Brown chops in oil in a large skillet, about 3 minutes on each side. Remove to plate. Add onion rings to skillet; saute until tender, about 3 minutes. Remove from heat; reserve. Melt butter in medium size saucepan. Stir in flour, salt and pepper; cook 1 minute. Add milk and broth slowly. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat. Arrange sliced potatoes in buttered 11"x7"x2" baking dish. Top with the reserved onion rings. Pour sauce evenly over potatoes and onions. Top with chops. Cover baking dish tightly with aluminum foil.

Bake in moderate oven, 350 degrees for 1 hour. Uncover, bake 10 minutes longer or until chops and potatoes are tender. Sprinkle with parsley.