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Blue Boar Cafeteria’s Hunter’s Pork Chops 6 5- to 7-ounce pork chops 1/3 cup flour 2 1/4 teaspoon salt 1 teaspoon white pepper 2 tablespoons shortening 3/4 pound potatoes, sliced thin 3/4 pound white or yellow onions, sliced thin 2 cups brown gravy Combine the flour, salt and pepper. Dredge the pork chops in the seasoned flour. Melt shortening in a heavy skillet. Add floured pork chops. Cook until golden on both sides. Grease the bottom of an ovenproof cooking pan. Place the sliced potatoes evenly across the pan. Top with sliced onions. Cook over medium heat for about 10 minutes. Arrange the pork chops on top of the potatoes and onions. Pour brown gravy over chops and bake in a hot, 300-degree oven for 1 hour or until the potatoes are done and the chops are tender. Makes 6 servings.