Pork Chops and Scalloped Potatoes

Preheat oven to 350˚.

Peel and slice 2-3 large potatoes - about 1/4" thick.

Slice your boneless pork chops about 1/2" thick. I use ONE of the thick boneless chops you get at Costco, and I slice it into 4 pieces.

Put a layer of the potatoes in the bottom of a 3-quart baking dish (I use Corningware - the one with the glass lid). Sprinkle the potatoes with about a tablespoon of flour, some salt and pepper, and then dot with about a tablespoon of butter (cut in small pieces).

Repeat with another layer of potatoes.

Use the chops for the next layer, and finish with a layer of potatoes - each time sprinkling with flour and dotting with small pieces of butter. You should have 3 layers of potatoes with the chops underneath the top layer.

Pour in about 1/2 cup milk - you should be able to see it down in the layers of potatoes, but it shouldn't be as high as the chops. (How do I know this? Major mess in the oven from overflowing, burning milk!)

Bake, covered, for an hour and a half. I've tried it for an hour, but the potatoes don't get tender.