Pork Chops with Scallpoed Potatoes
3 tbsp flour
3 tbsp butter
1 1/2 tsp salt
1/4 tsp pepper
1 can chicken broth, 14 1/2 oz.
6 rib or loin porkchops, 3/4 inch thick
2 tbsp cooking oil
6 cups thinly sliced peeled potatoes, about 4 pounds
1 medium sliced onion
In a sauce pan, melt butter, stir in flour, salt, and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minutes; remove from heat and set aside. In a skillet, brown pork chops in oill, season to taste with additional salt and pepper if desired. In a greased 9 x 13x 2 baking dish layer potatoes and onions. Pour the broth mixture over the top. Place the pork chops on top. Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until the potatoes or tender.
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