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Ingredients
6 to 8 pork rib or loin chops (3/4 inch thick)
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 - gluten free
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
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