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2 hours
Prep: 15 minutes
Cook: 1 hours
304 calories per serving view nutrition facts
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| 6 | each | pork chops | rib or loin, 3/4 inch thick |
| 3 | tablespoons | butter | or margarine |
| 3 | tablespoons | flour, all-purpose | |
| 1 1/2 | teaspoons | salt | |
| 1/4 | teaspoon | black pepper | |
| 14 1/2 | ounces | chicken broth | |
| 2 | tablespoons | vegetable oil | |
| 6 | cups | potatoes | thinly sliced |
| 1 | medium | onion | sliced |
| 1 | x | paprika | |
| 1 | x | parsley leaves | fresh, chopped |
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 x 9 x 2 inch baking dish, layer potatoes and onion.
Pour the broth mixture over.
Place pork chops on top.
Cover and bake at 350 degrees F for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender.
If desired, sprinkle with paprika and parsley.
| % Daily Value* | |
| Total Fat 17.0g | 25% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 1107mg | 46% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 3.0g | 11% |
| Sugars 4.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 5% | Vitamin C | 18% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everything you ever wanted to know about hot chili peppers....
Thank you so much for this recipe! I was looking all over for one. I have to make it for a school project and you helped me out a bunch. Thank you so much!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
