3 tablespoons Red Bob's Mill All purpose flour - gluten free
1 can Swanson Chicken Broth (14.5 oz) - gluten free
3 tablespoons butter
salt and pepper
canola oil
3 to 4 medium russet potatoes, peeled and thinly sliced
1 large yellow onion, thinly sliced into rings
McCormick Paprika
fresh parsley, minced
Instructions
Heat a medium saucepan, melt butter, add the flour stirring until smooth. Add the broth. Bring to a slow boil stirring until thickened about 1 minute. Season with salt and pepper. Set aside.
Preheat oven to 350 degrees F.
Season pork chops with salt and pepper. Preheat a cast iron pan or non stick pan to medium high heat. Add canola oil; brown pork chops on both sides.
Grease a 13 inch by 9 inch baking dish. Layer the potatoes and onions then pour the broth mixture over the potatoes. Arrange the pork chops on top. Sprinkle some paprika and fresh parsley. Cover with foil and bake for 1 hour then remove the foil and bake for another 30 minutes. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-pork-chops-with-scalloped-potatoes/