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Pork Chops with Scalloped Potatoes

Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri

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
    • 1. 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.
    • 2. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
    • 3. In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
    • 4. 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.

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