All-in-one Pork Chop and Potato Casserole

I adapted this recipe when I was looking for a full meal casserole I could carry to my husband's elderly grandmother's house to serve for Christmas Eve dinner. It got the full approval of the family!

• 8 pork chops
• 1/2 cup diced onion
• 2-3 cloves garlic, minced
• 2 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 1 14 oz can chicken broth
• 1/2 cup water
• 10 oz frozen peas and carrots (optional)
• 4 cups prepared mashed potatoes

Grill or pan fry pork chops, reserve 1/2 cup drippings (I like the George Foreman for this). Prepare frozen vegetables, if desired, drain and set aside. Place pork chops in large casserole dish. In skillet, heat butter with pork drippings. Saute onion and garlic for 2-3 minutes. Add flour and stir until pasty. Mix in salt, pepper and poultry seasoning. Gradually add chicken broth, then water, stirring constantly until thick and bubbly. Mix in vegetables and heat thoroughly. Pour over pork chops. Spread mashed potatoes over mixture, seal edges. Cook 25-35 minutes at 350 degrees. If refrigerated before cooking, allow plenty of extra time.