3 tablespoons of butter
3 tablespoons all-purpose flour
1-1 / 2 teaspoons of salt
1/4 teaspoon pepper
1 can (14-1 / 2 oz) can chicken broth
6 pork chops or loin chops (3/4 inch thick)
2 tablespoons canola oil
Salt and additional pepper, optional
6 cups finely sliced peeled potatoes
1 medium onion, sliced
Chopped fresh paprika and parsley, optional
In a small saucepan, melt the butter; stir in flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from heat and set aside.
In a large skillet, brown the pork chops on both sides in the oil; sprinkle with additional salt and pepper if desired.
In a greased 13 × 9 inch. baking dish, layers of potatoes and onion. Pour the broth mixture over the layers. Place pork chops on top.
Cover and cook at 350 ° for 1 hour; uncover and bake for 30 minutes more or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.
Test the cooking tips
A mandolin does a quick job of slicing potatoes and onions.
Rib chops are recommended because they have a slightly higher fat content than longer loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They usually cost less!
1 serving: 574 calories, 29 g fat (11 g saturated fat), 128 mg cholesterol, 1015 mg sodium, 36 g carbohydrates (3 g sugars, 3 g fiber), 40 g protein.