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
<ol>
<li>Heat a medium saucepan, melt butter, add the flour stirring until smooth.</li>
<li>Add the broth. Bring to a slow boil stirring until thickened about 1 minute. Season with salt and pepper. Set aside.</li>
<li>Preheat oven to 350 degrees F.</li>
<li>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.</li>
<li>Grease a 13 inch by 9 inch baking dish. Layer the potatoes and onions then pour the broth mixture over the potatoes.</li>
<li>Arrange the pork chops on top. Sprinkle some paprika and fresh parsley.</li>
<li>Cover with foil and bake for 1 hour then remove the foil and bake for another 30 minutes. Serve</li>
</ol>
