Saturday, January 15, 2011

Pork Chops with Scalloped Potatoes

This is one of Joseph's favorite meals. It only takes these few ingredients. Try it. I think you will like it too.

While I am getting ready to make the rest of the dish I start by browning the pork chops in small amount of vegetable oil just until slightly brown. Remove from heat and sprinkle both sides with Lawry's Seasoned Salt. Keep warm while the last ones are frying.

In the meantime, layer potatoes (I use about 9 medium) and sliced onion in greased 9x13. Should look something like this..

Then I melt the butter in a small pan,

quickly whisk in the flour, salt and pepper. (I mix this before I begin the dish)

It should look like this.

Pour the chicken broth (I used 2 cups water with 2 teaspoons bouillon) and stir for 1 minute.

It will look like this at first and once it is coming to a boil it will get thick...

and look like this.

Pour over potatoes and onion.

Cover with the bouillon mixture evenly.

Lay the pork chops on top.

Cover with tin foil and cook at 350 degrees for one hour.
Uncover and bake for 30 more minutes or until potatoes are tender.


Pork Chops with Scalloped Potatoes

3 Tablespoons butter or margarine
3 Tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 can (14.5 ounce) chicken broth
6 rib or loin pork chops about 3/4 inch thick
2 Tablespoons vegetable oil
Lawry's Season Salt
6 cups thinly sliced potatoes
1 small onion, sliced


In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside. In a skillet, brown pork chops in oil; season to taste with Lawry's Season Salt. In a greased 9x13 dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender.

6 servings

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