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Title: Pork Chops with Scalloped Potatoes
Categories: Casserole Pork Vegetable Blank
Yield: 6 Servings
6 | Rib or loin pork chops -- | |
3/4 | Inch thick | |
3 | tb | Butter or margarine |
3 | tb | All-purpose flour |
1 1/2 | ts | Salt |
1/4 | ts | Pepper |
1 | cn | Chicken broth -- 14 1/2 oz |
2 | tb | Cooking oil |
: | additional salt and pepper | |
: | optional | |
6 c | potatoes -- thinly sliced | |
1 m | d onion -- sliced | |
: | Paprika and chopped fresh | |
: | parsley -- optional |
In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside.
In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired. In a greased 13-in. x 9-in. x 2-in. baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top.
Cover and bake at 350 degree F for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender. If desired, sprinkle with paprika and parsley.
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