Pork Chops with Scalloped Potatoes
Source: Lana N.
I used to make this dish with classic Russet potatoes, but last night I made it with Red Gold (all purpose) potatoes and I'll never go back. The red potatoes gave it an extra smooth texture... it had a creamy, sweet, and nutty flavor that was super delicious!
6 tblsp butter
6 tblsp flour
1/2 tsp salt
1/4 tsp pepper
2 (14.5-ounce) cans chicken broth
2 tblsp vegetable oil, divided
6 pork chops
1/2 tsp ground sage
6 cups red potatoes, thinly sliced
1 small onion, sliced into rings
paprika, to taste
parsley, to taste
Melt butter in saucepan; stir in flour, salt, and pepper. Add chicken broth; cook over medium heat, stirring constantly until gravy thickens and bubbles. Cook 1 minute longer and remove from heat; set aside. Heat 1 tblsp oil in two frying pans. Add pork chops; season with sage, salt and pepper to taste. Cook pork chops until browned. Spray 9x13 pan with nonstick cooking spray. Layer potatoes and onion slices in dish; pour the broth over top. Arrange the pork chops on top of the potatoes. Cover dish tightly with aluminum foil. Bake at 350° for 1 hour. Uncover; bake additional 30 minutes, or until potatoes are tender. Sprinkle with paprika and parsley before serving.