| 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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