Pork chops and scalloped potatoes are some of our favorite comfort foods, put them together and it's a delicious, satisfying, hearty meal for fall. Sometimes I add some sliced carrots, and it makes an easy one dish casserole. The pork chops stay tender, and the potatoes are so creamy.
I often make just half of the recipe for the two of us. But, once in while I'll just brown two chops, and make the full recipe of potatoes. That way there is plenty left over for dinner the next day. They taste even better reheated!
3 Tbsp. flour
3 Tbsp. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1 can(14 1/2 oz.) chicken broth
6 pork chops
6 cups thin sliced peeled potatoes
1 small onion, chopped
In a sauce pan, melt butter, add flour, salt and pepper. Stir until smooth. Add the broth and bring to a boil. Stir one minute until thickened. Set aside,
Brown the pork chops in some oil on both sides. Layer the potatoes and onions in a greased 9 x 13, Add the sauce and top with pork chops. Cover with foil and bake 1 hour at 350. Uncover and bake 30 minutes until potatoes are tender.