| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles, Pork | 6 | Servings | |
INGREDIENTS
| 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 | md | Onion; sliced |
| Paprika and chopped fresh parsley; optional |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 16:20:56 -0700 From: Gerald Edgerton <jerrye@wizard.com>
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