Scalloped Potatoes with Pork Chops
Preheat oven to 350 degrees. On a shallow plate, combine 3 tablespoons flour, ½ teaspoon seasoned salt and 1/8 teaspoon pepper. Sprinkle this mixture over both sides of 6 boneless loin pork chops.
In large skillet, heat 2 tablespoons olive oil. Brown coated chops on both sides, about 5 to 6 minutes; remove from skillet and set aside. Remove skillet from heat; do not wash.
Thinly slice 6 unpeeled russet potatoes and 3 peeled onions. Arrange half of potato slices and half of onions in a 3-quart casserole.
Combine 2 tablespoons flour, ½ teaspoon seasoned salt and 1/8 teaspoon pepper in small bowl. Sprinkle half this mixture over potatoes and onions. Add remaining potatoes and onions; sprinkle with rest of flour mixture.
Add one 16-ounce jar Cheddar cheese pasta sauce and 1 cup milk to skillet; heat over medium-high heat until mixture just comes to a boil. Pour over potatoes and onions. Top with browned pork chops.
Cover dish tightly with foil and bake for 1 hour. Remove foil and bake 25 to 35 minutes longer or until pork chops and potatoes are tender and sauce is bubbling. Let stand for 10 minutes then serve. Serves 6.