3 Tbs. butter or margarine
3 Tbs. all purpose flour
1 ½ tsp. salt
¼ tsp. pepper
1 can (14 ½ oz) chicken broth
6 rib or loin pork chops ( ¾ inch thick)
2 Tbs. cooking oil
6 cups thinly sliced, peeled potatoes (about 4 lb.)
1 medium onion, sliced
In a saucepan, melt butter. Stir in flour, salt and pepper. Add broth and cook, stirring constantly, until mixture boils. Cook for 1 minute. Remove from 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 by 9 in by 2 in baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees for one hour. Uncover and bake 30 minutes longer or until potatoes are tender.
This recipe can also easily be adapted to cook in the crock pot while you are away. Just layer the onions and potatoes in bottom of crock. Brown pork chops in skillet and place on top of vegetables. Make sauce as directed above and pour over ingredients in crock pot. Cover and cook on low 8 to 10 hours. Yummy!
Yield : 6 servings
Serving Suggestions – steamed vegetables and homemade rolls