Recipe by looneytunesfan
Yummy comfort food.
Top Review by Fishie1066
Pretty good as a starting point. These are the changes I made:
I used Nature's Seasoning liberally on the chops and got my cast iron skillet med hi hot. This gave a nice brown to each side and yummy bits in the bottom.
Rather than waste the yummy bits left in the skillet after browning the chops, I added the butter to melt in the skillet. Then added the flour, stirring well. Finally added the chicken stock (1 3/4 C from a box) in two parts, allowing the gravy to thicken between additions.
I used red skinned potatoes so I just scrubbed them really well and left the skin on.
Baked with foil at 375 for 30 min. Then removed the foil to check potato doneness. Everything was done so I served it up. In retrospect I believe I sliced the potatoes too thin. The "gravy" was more like au jus but yummy nevertheless. Just needed lots of crusty bread to sop it up!
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 (14 1/2 ounce) can chicken broth
- 6 pork ribs (3/4 inch thick) or 6 pork loin chops (3/4 inch thick)
- 2 tablespoons cooking oil
- additional salt and pepper (optional)
- 6 cups thinly sliced peeled potatoes (about 4 pounds)
- 1 medium onion, sliced
- paprika and chopped fresh parsley (optional)
Directions See How It's Made
- 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-in. x 9-in. x 2-in. baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top.
- Cover and bake at 350° for 1 hour; uncover and bake 30 minute longer or until potatoes are tender. If desired, sprinkle with paprika and parsley.