325
Gluten Free Pork Chops with Scalloped Potatoes
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 6
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
- 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
