Baked Pork Chops and Potatoes

Potatoes and peppers from the CSA, pork chops on sale = baked goodness.

3 Cloves Garlic, Minced
4 Pork Chops
1 Tbl Oil
1 Tbl Herbs De Provence
Salt and Pepper to taste
2 Cups Bell Pepper - Large Dice
2 Cups Potatoes, sliced into 1/4 inch slices
2 Cups Milk, heated to almost boiling
4 Tbl Butter
1/4 Cup Cake Flour (may use AP)

Heat oil over medium heat in large skillet.  While heating, sprinkle Herbs De Provence on the pork chops.  Put the garlic in the skillet and place the pork chops on top, herb side down.  Cook for 1 minute, sprinkling with salt and pepper.  Turn.  Cook 2 to 3 minutes and move to a casserole dish.

Put peppers into skillet and cook for 2 to 3 minutes, pour on top of pork chops.

Layer potatoes over peppers.

In a medium sauce pan, melt butter.  Whisk in flour - making a roux.  Slowly whisk in milk, pour over all.

Cover and bake for 1 hour.