Margaret Thume gave me (her grandson) this recipe sometime between 2001 and 2005 when she was in her 90's. I remember she used to fix it quite a bit when she was able because it was one of my father's favorite meals. Actually we all liked it very much and would fight over the crust.

4 boneless porkchops
1 medium onion
4 large potatoes
2 tablespoons flour
1/2 teaspoon salt (or desired amount)
crust (recipe at bottom)

Cut each porkchop into 4 pieces. Chop up onion. Put porkchops and onion into a pot of water and boil with salt for at least an hour. Next, peel potatoes and cut into large pieces. Add potatoes to porkchops and boil for 15 minutes. Take 2 tablespoons of flour and mix vigorously with a small amount of water and add to boiling water to thicken it slightly. Preheat oven to 425. Transfer contents of pot to a casserole dish (don't overfill with liquid). Cover with crust and bake in oven for 10 minutes or until crust is brown. Serve warm.