|
Pork Chops with Scallop Potatoes
| 3 |
tablespoons
Butter or Margarine |
|
3 |
tablespoons All Purpose
Flour |
| 1½ |
teaspoons
Salt |
| ¼ |
teaspoon
Pepper |
| 1 |
can (14 ½
ounces) Chicken Broth |
| 6 |
Rib or Loin
Pork Chops (¾ inch thick) |
| 2 |
tablespoons
Cooking Oil |
| |
Additional
Salt and Pepper, optional |
| 6 |
cups Thinly
Sliced Peeled Potatoes (about 4 pounds) |
| 1 |
Medium
Onion, sliced |
| |
Paprika and
Chopped Fresh Parsley, optional |
Directions:
In a saucepan, melt butter; stir in flour, salt and
pepper. Add chicken broth; cook and stir constantly until
mixture boils. Cook for 1 minute; remove from the 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 x 9-in.x 2-in. baking dish. layer potatoes and
onion. Pour the broth mixture over. Place pork chops
on top. Cover and bake at 350° for 1 hour; uncover and
bake 30 minutes longer or until potatoes are tender. If
desired, sprinkle with paprika and parsley. Yield: 6
servings. |
