Howdy from Cowtown: Scalloped Potatoes and Pork Chops with Onion Gravy

My mom used to make scalloped potatoes with pork chops on top.  They were....bland.  Sorry, just being honest here.  I wondered if that was just the way it goes with this dish, or if it was possible to get a little more out of pretty much the same ingredients.  Pinterest has once again saved the day.

This recipe is pretty fabulous.  Lots of good flavor, tender chops, tender potatoes, and those yummy caramelized onions that pretty much everyone loves.  There's goodness in this dish.  And yes, I didn't really understand why the pork chops went under the potatoes, but we'll go with trying to keep them from drying out.  Because who likes a dry pork chop?  No one.  Okay, maybe the dog.  But he doesn't get a vote.

Update:  When I went out to look up this recipe again, the blog was gone!  I cannot tell you how sad that made me.  Luckily I was able to find a much-splattered copy shoved in my recipe book.  You're welcome.

Scalloped Potatoes and Pork Chops with Onion Gravy
From Howdy from Cowtown blog

5 tablespoons butter, divided
6 pork chops, seasoned with salt and pepper
1 large onion, sliced
3 tablespoons all-purpose flour
1½ teaspoons salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon celery seed
1 tablespoon fresh chopped parsley
1 teaspoon fresh chopped thyme
¾ cup whole milk
1 cup chicken broth
6 cups thinly sliced red potatoes

Preheat the oven to 350°F.

In a skillet, brown the seasoned pork chops in 2 tablespoons butter.  Remove the chops and add 2 more tablespoons of butter along with the sliced onions.  Once the onions are slightly tender, stir in the flour and cook for a minute.  Next add the salt, pepper, garlic powder, celery seed, parsley, thyme, milk, and chicken broth.  Bring to a boil and remove from heat and stir in the remaining 1 tablespoon of butter.  Adjust seasonings as needed.

Spray a 9x13-inch pan with cooking spray and place pork chops in the bottom.  Next, add the potatoes on top.  Pour the onion gravy mixture over the top of the potatoes.

Cover and bake for 45 minutes.  Uncover and bake for an additional 30 minutes or until the potatoes are tender.

Makes 6 servings