I have been making this recipe, which is from Farm Journal's Great Home Cooking in America, for years. It is not a cheesy scalloped potato, but rather one with a gravy. It is one of those good, homey meals that's perfect for Fall & Winter. I only make half the recipe now, since it's just the two of us. Here's the full recipe:
2 T. cooking oil
salt & pepper
3 T. butter
3 T. flour
2 c. chicken broth
6 c. sliced potatoes
1 medium onion, sliced & separated into rings
Brown pork chops on both sides in hot oil in a 12" skillet. Sprinkle with salt & pepper to taste. Remove chops to a plate.
Melt butter in the same skillet. Stir in flour, 1 1/2 t. salt & 1/4 t. pepper. Add chicken broth & cook, stirring constantly, until mixture comes to a boil.
Place potatoes in bottom of 11 x 7 x 1 1/2" baking dish. Top with onion rings. Pour chicken broth mixture evenly over top. Top with pork chops. Cover with foil.
Bake in a 350 degree oven for 1 hour. Remove cover & continue baking 30 minutes or until meat is tender. (It may take much less than 30 minutes.)
Makes 6 servings.
NOTE: Since I only make 3 pork chops, I use the same skillet for baking. This saves on clean-up!!!
I am sharing with:
On the Menu Monday
Full Plate Thursday