Fix it and Forget it Pork Chop Bake

Fix it and Forget it Pork Chop Bake
Pork chops
6-8 med-large potatoes
1 large onion sliced
1-14 oz can chicken stock or 1 chicken bouillon cube dissolved in 1 1/4 C boiling water
1 can cream of chicken soup
3Tbsp flour
2 Tbsp butter plus extra for buttering casserole dish.
1-2 Tbsp olive oil
salt
pepper
Heat large skillet over med-high heat and drizzle the olive oil in the pan. Salt and pepper the chops. Add the chops to the pre-heated pan and brown well on both sides 3-4 minutes per side.  While chops are browning use this time to prep your potatoes. Peel, rinse and dry your potatoes.  Thinly slice each potato about 1/4 inch thick (again, don’t obsess just try to make them uniform).   Thinly slice onion and set aside.  Remove chops from pan and add onions. Let the onions cook in the drippings for 4-5 minutes or until onions are translucent and starting to get a nice caramelized color. Remove from pan.  Melt your 2 Tbsp butter in the same pan and add the flour whisk to make a roux.  Slowly add in the chicken stock and whisk until smooth. Bring to a boil and cook until thickened 1-2 minutes.  Add in the cream of chicken soup and onion. Season with salt and pepper to taste. Turn heat down to low.  Butter a 13×9 (or whatever works for you) casserole dish. And arrange potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers- it will still cook evenly and throughly). Pour sauce over potatoes-no need to mix.  Arrange pork chops over potatoes and cover with foil. Bake in a 350 degree oven for about 65-75 minutes or for more tender chops bake in 300 degree oven for about 3 hours. When finished remove foil and let sit for 10 minutes to give the sauce a chance to thicken.