IS THERE ANYONE IN THIS ROOM WHO EATS Pork Chops with Scalloped Potatoes??
3 tablespoons unsalted butter
3 tblsp flour (all-purpose)
a half teaspoon of salt
a quarter teaspoon of pepper
1 (14 1/2 oz.) can broth made with chicken
6 pork loin or rib chops (about 3/4 inch thick)
2 tblsp. oil (canola)
Optional more salt and pepper
6 cups peeled and thinly sliced potatoes
Optional: 1 medium onion, sliced Paprika, and minced fresh parsley
Melt the butter in a small pot and whisk in the flour, salt, and pepper until smooth. Pour in the broth. Bring to a boil, then reduce to a low heat and cook, stirring constantly, for 1 minute, or until the sauce has thickened. Take the pan off the heat and set it aside.
Brown the pork chops in oil on all sides in a large skillet; season with salt and pepper if desired.
In the case of a
Layer potatoes and onion in a greased 13×9-inch baking dish. Pour the broth mixture on top of the layers. Pork chops should be placed on top.
Cover and bake for 1 hour at 350°F, then uncover and bake for another 30 minutes, or until meat and potatoes are cooked. Sprinkle with paprika and parsley, if desired.
Test Kitchen Suggestions
Slicing potatoes and onions is a breeze with a mandoline.
Rib chops are preferred over loin chops because they have a slightly larger fat content. They tend to stay juicy and tasty even when cooked for longer periods of time. Plus, they’re usually less costly!
1 serving: 574 calories, 29 grams of fat (11 grams of saturated fat), 128 milligrams of cholesterol, 1015 milligrams of sodium, and 36 milligrams of arbohydrate (3g sugars, 3g fiber