Ingredients:
- 6 pork chops
- 4 potatoes, peeled and thinly sliced
- 1 onion, sliced
- 2 tablespoons butter
- 2 tablespoons wheat flour
- 1 can of chicken broth (14 oz)
- Salt and pepper to taste
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/4 tsp. Paprika
Preparation:
- Preheat the oven to 180°C.
- Butter a 9 x 13 inch skillet.
- Place the potatoes and onions in the bottom of the pan. Season with salt and pepper.
- Fry the pork chops until golden brown, season with salt, and arrange them on top of the potatoes and onions.
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Gradually add the chicken broth, stirring constantly until the sauce thickens. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Pour the sauce over the pork chops.
- Cover with foil and bake for 45 minutes.
- Serve and enjoy!
Tips and Variations:
- For added flavor, marinate the pork chops in your favorite marinade for a few hours before cooking.
- Add vegetables like carrots or bell peppers for extra color and nutrients.
- Experiment with different herbs and spices to customize the flavor to your liking.
How to Store:
- Store any leftover pork chops and potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until heated through before serving.
FAQs:
Q: Can I use beef broth instead of chicken broth?
A: Yes, you can substitute beef broth for chicken broth if you prefer.
Q: Can I use boneless pork chops for this recipe?
A: Yes, boneless pork chops will work just as well. Adjust the cooking time as needed to ensure they are cooked through.
Q: Can I freeze this dish?
A: While it is possible to freeze this dish, the texture of the potatoes may change slightly upon reheating. It is best enjoyed fresh or stored in the refrigerator for a few days.
