Pork Chops with Scalloped Potatoes

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

Written by tiinboy

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