| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 6 |
|
Pork chops; cut 1/2" thick |
| 2 |
tb |
Cooking oil |
|
|
Salt |
|
|
Pepper |
| 3 |
tb |
Butter; or regular margarine |
| 3 |
tb |
Flour |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Chicken broth |
| 6 |
c |
Potatoes; pared, sliced |
| 1 |
md |
Onion; sliced, separated in- to rings |
INSTRUCTIONS
GREAT HOME COOKING
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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