Pork Chops with Scalloped Potatoes

 

INGREDIENTS

 

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 teaspoons salt

1/4 teaspoon pepper

1 can (14-1/2 ounces) chicken broth

6 pork rib or loin chops (3/4 inch thick)

2 tablespoons canola oil

Additional salt and pepper, optional

6 cups thinly sliced peeled potatoes

1 medium onion, sliced

Paprika and minced fresh parsley, optional

 

DIRECTIONS

 

In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.

In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.

In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.

Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Test Kitchen Tips

A mandoline makes quick work of slicing potatoes and onions.

Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They’re usually less expensive!

NUTRITION FACTS

1 serving: 574 calories, 29g fat (11g saturated fat), 128mg cholesterol, 1015mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 40g protein.