| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish | 6 | Servings | |
INGREDIENTS
| Sue Woodward | ||
| 6 | Pork chops, cut 1/2" thick | |
| 2 | T | Cooking oil |
| Salt | ||
| Pepper | ||
| 3 | T | Butter, or regular margarine |
| 3 | T | Flour |
| 1 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Chicken broth |
| 6 | c | Potatoes, pared sliced |
| 1 | Onion, sliced separated in- | |
| to rings |
INSTRUCTIONS
Brown pork chops on both sides in hot oil in 12" skillet. Sprinkle with salt and pepper to taste. Meanwhile, melt butter in saucepan. Stir in flour, salt, and pepper. Add chicken broth, and cook, stirring constantly, until mixture comes to a boil. Place potatoes in bottom of 11"x7"x1.1/2" baking dish. Top with onion rings. Pour chicken broth mixture evenly over top. Top with pork chops. Cover with foil. Bake in 350~ oven 1 hr. Remove cover and continue baking 30 mins. or until meat is tender. Published by the editors of Farm Journal Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 594
Calories From Fat: 128
Total Fat: 14.4g
Cholesterol: 62.2mg
Sodium: 992.9mg
Potassium: 2373.9mg
Carbohydrates: 84.4g
Fiber: 10.5g
Sugar: 4.6g
Protein: 32.3g