Pork Chops with Scalloped Potatoes
Servings 6
Ingredients
- 3 tbs almond butter
- 3 tbs all-purpose flour
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (14-1/2 oz) chicken broth
- 6 pork rib or loin chops (3/4 inch thick)
- 2 tbs canola oil
- additional salt and pepper optional
- 8 cups potatoes thinly sliced and peeled
- 1 medium onion sliced
- paprika optional
- parsley minced fresh, optional
Instructions
- 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.
- In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
- In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
- 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. Yield: 6 servings.
Notes
