Scalloped Sweet Potatoes & Apples with Pork Chops

Okay, this one came from a book that Erin got from the library (I think). I was really looking forward to this and the smell certainly made it worthwhile. It smelled so amazing and I was so hungry by the time that it was ready. I'm sorry to say that I was disappointed, I thought the chops seemed a little dry even though the sauce was too thin and it seemed like the sweet potatoes were kind of floating in a broth (a tasty broth though). I was ready to say that I wouldn't make it again and then I started copying the recipe into the post and realized that I had forgotten to add the flour (cue the sad horn - mwa mwa mwaaaaaaaa). So I will have to revise my opinion and say that I will probably try it again just to make sure (but on a day when I've had lunch because baking sweet potatoes with brown sugar and nutmeg is just more than one woman can take on an empty stomach).

1 T oil
4 pork chops (I used the thick boneless ones)
2 large sweet potatoes, peeled and sliced
2 large apples, peeled and sliced
2 large onions, sliced
1/4 c melted butter
1 T brown sugar
1/4 c flour
1 t salt
1/4 t nutmeg (I unintentionally used much more)
1/4 t fresh ground pepper (I also used more pepper)
12 oz beer

Brown the chops evenly on both sides. Layer sweet potatoes, apples and onions alternately into a shallow, greased casserole dish (I used my pyrex 8x8 square dish). Sprinkle them with half of the butter and the brown sugar and place the chops on top of the vegetables. Mix the spices and flour with the rest of the butter and the beer in a saucepan. Bring sauce to a boil and pour over the pork chops. Cover with foil (or a lid if your casserole dish has one) and cook at 350F for 1 1/2 hours (no, that's not a typo). Take the foil off and cook for another 30 minutes.

Okay, what would I change the next time. I'D ADD FLOUR!!!!!