preheat oven to 350°F

peel potatoes, slice 1/4 inch thick and cover with cold water

slice onion into very thin slices, then cut slices in half

drain potatoes, layer half the potatoes in a well greased 15x10 inch casserole dish

sprinkle with salt and pepper to taste

scatter half of the onions on top of potatoes, repeat with remaining potatoes and onions

cover potatoes with white sauce

cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes

mix together flour and season salt and dredge pork chops in flour mixture

lightly brown pork chops in vegatable oil

as chops are removed from frying pan lay them on top of potatoes

bake at 350°F for 45-60 minutes

melt butter, remove from heat

stir in flour add salt and pepper

return to heat and cook stirring constantly until mixture is bubbly

add milk, 1 cup at a time

bring to a boil over medium heat, stirring frequently

reduce heat and simmer 1-2 minutes then let stand at least 1-2 minutes.

stir in parsely or chives if desired