Recipe by GrandmaG
Good southern baked dish that is kid and stomach friendly. My GrannyN would fix this quite often in the winter months and served turnip greens or collards as a side with a cake of cornbread. My DH thinks it's too bland, but for those of us who can't eat tomatoes and spicy hot foods everyday it's just fine. The recipe below is for two but can easily be doubled.
Top Review by Chris Brad
This was a lovely and tasty recipe! Quite simple but lots of flavor! I had forgotten about thickening broth with flour instead of using fat in a white sauce or gravy. It was also nice to not have cream of something soup. I did add some extra spices, just my personal preference such as garlic and onion powder, and a dash of red pepper flakes, and a bit of paprika on top of the chops. I enjoyed mashing my potatoes with my fork into the onion broth. I might thicken this just a tad more next time and think that it would transfer well to the crockpot too.
- 2 pork chops
- 2 chicken bouillon cubes
- 2 cups water
- 1 bay leaf
- 2 tablespoons flour
- 4 large potatoes, sliced
- 1 medium onion, sliced
- salt and pepper (I don't add any salt the bouillon is salty enough for me)
Directions See How It's Made
- Bring 2 cups water to a boil.
- Add bouillon cubes and bay leaf.
- Remove from heat and set aside to allow to cool.
- Layer potatoes in casserole dish.
- Layer onion slices on top of potatoes.
- Place pork chops on top of onions.
- Remove bay leaf from broth then whisk flour in chicken broth.
- Pour over pork chops and potatoes.
- Salt and pepper to taste.
- Cover dish with aluminum foil.
- Bake in preheated 350°F oven for one hour and thirty minutes.