4 pork chops, 3/4 inch thick
2 tbsp. vegetable oil
1 lg. onion, sliced and 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. potatoes, pared and thinly sliced

Brown chops in oil in large skillet about 3 minutes on each side. Remove. Add onion rings to fat remaining in skillet; saute until tender, about 3 minutes. Remove from heat; reserve.

Melt butter 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 11x7x2 inch baking dish. Top with the reserved onion rings. Pour sauce evenly over potatoes and onions. Top with chops. Cover dish tightly with foil.

Bake in oven (350 degrees) for 1 hour. Uncover, bake 10 minutes longer, or until chops are potatoes are tender. Serve.