A pan with potatoes and pork chops in a creamy sauce.
Pork Chops with Scalloped Potatoes
Ingredients:
4 tbsp. butter
2 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
14.5 oz. can chicken broth
1 can cream of mushroom soup
6 pork rib or loin chops (3/4 inch thick)
2 tbsp. canola oil
Optional additional salt and pepper
6 cups thinly sliced peeled potatoes
1 large onion, sliced thin
Directions:
In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute. Add soup and stir well. Remove from the heat and set aside.
In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
In a greased 9-by-13-inch baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
Cover and bake at 350 F for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender or reach 145 F.
