Pork Chops with Scalloped Potatoes
Yield
servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
rib or loin, 3/4 inch thick |
*
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 14 ½ | ounces |
chicken broth
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | cups |
potatoes
thinly sliced |
|
| 1 | medium |
onions
sliced |
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
rib or loin, 3/4 inch thick |
*
|
| 45 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 419.1 | ml/g |
chicken broth
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.4 | l |
potatoes
thinly sliced |
|
| 1 | medium |
onions
sliced |
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
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 x 9 x 2 inch baking dish , layer potatoes and onion.
Pour the broth mixture over.
Place pork chops on top.
Cover and bake at 350℉ (180℃) F for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender.
If desired, sprinkle with paprika and parsley.
