Pork Chop 'n' Potato Scallop

I got this recipe out of the Three Rivers Electrical Cooperative Cookbook. It is good to make for Sunday dinner.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  pork chops (1/2 inch thick)
• 2  tablespoons flour
• 1  teaspoon salt
• 1 (10 3/4ounce) can  condensed cheddar cheese soup
• 1 1⁄2 cups milk
• 1⁄3 cup  crumbled blue cheese
• 1 1⁄2 cups  sliced onions
• 6  medium baking potatoes, peeled and sliced
• 1 1⁄2 teaspoons salt
• 2  tablespoons flour
• 1⁄8 teaspoon pepper

Directions

1. Trim fat from chops.
2. In large skillet, fry trimmings.
3. Combine 2 tablespoons flour an 1 teaspoons salt; coat chops.
4. In skillet, brown chops well on both sides.
5. Remove and set aside.
6. Add soup to skillet; grdually stir in milk.
7. Heat over medium heat to boiling; remove from heat and stir in Blue cheese.
8. Arrange half of the potatoes and half the onion in buttered shallow 3 quart casserole.
9. Combine 2 tablespoons flour, 1 1/2 teaspoons salt, and pepper; sprinkle half the flour mixture over potatoes and onions,.
10. Repeat with remaining potatoes, onions, and flour mixture.
11. Pour cheese sauce over all.
12. Arrange chops on top; cover casserole with foil.
13. Bake in preheated 350 oven for 60 to 70 minutes or until potatoes are tender.
14. Allow to stand 10 minutes before serving.