°three tablespoons of butter
°three tablespoons flour
°1-half teaspoons salt
°1/four teaspoon pepper
°1 can chicken broth
°6 pork chops or loin chops (three/four inch thick)
°2 tablespoons rapeseed oil
°6 c thinly sliced peel potatoes
°1 onion, sliced
°Paprika and chopped clean parsley, optional
In a small saucepan, soften the butter; stir in flour, salt and pepper till smooth. Add broth. Bring to boil; cook and stir for 1 minute or till thickened. Remove from warmness and reserve.
In a massive skillet, brown the red meat chops on each facets withinside the oil; sprinkle with extra salt and pepper if desired.
In a greased 13×nine inch. Pour the broth combination over the layers. Place the red meat chops on top.
Cover and cook at 350° for 1 hour; discover and prepare dinner dinner a further half-hour or till meat and potatoes are tender.
Test kitchen tips
A mandolin slices potatoes and onions quickly.
Chops are recommended because they have got a barely better fat content material than leaner loin chops.