Monday, January 12, 2015
Pork Chops and Potatoes
The one and only negative about this meal was that it needed to cook for an hour and a half. By the time you throw in prep time, it takes about 2 hours total. That isn't a big deal on a Saturday. On a Monday, it meant a late dinner for us.
But it was worth it.
I found the original recipe here.
6 Tbsp butter
6 Tbsp flour
28 oz. chicken broth (I used 32 because that is what I had on hand)
salt and pepper to taste
2 Tbsp vegetable oil
6 pork chops (I used boneless because that is what I had...)
sage (to taste)
4-6 red potatoes (depends on size of potato), thinly sliced (HIGHLY recommend using a mandolin)
1 small sliced onion
paprika and parsley to taste
Pre-heat oven to 350.
In a saucepan, melt the butter and add the flour over medium heat. Add the chicken broth, stirring often until it begins to thicken and bubble. (I used a whisk to remove lumps) Then cook one minute longer. Add salt/pepper to taste.
Meanwhile, heat the oil in a skillet. Brown the pork chops (each side), sprinkling the sage, salt, and pepper over the meat as it cooks.
Layer in a 9 x 13 inch pan:
Potatoes (thinly sliced)
Cover tightly with aluminum foil. Bake for 1 hour. After an hour, remove the aluminum foil and continue to cook for another 30 minutes.
It is two hours after dinner here, and my house still smells amazing.