Ingredients

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14-1/2 ounces) chicken broth

6 pork rib or loin chops (3/4 inch thick)

2 tablespoons canola oil

Additional salt and pepper, optional

6 cups thinly sliced peeled potatoes (about 4 pounds)

1 medium onion, sliced

Paprika and chopped fresh parsley, optional

1/2 cup sour cream

Preparation

  • 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 mix in sour cream. Set aside. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired.
    • Place pork chops on bottom of a greased 13-in. x 9-in. baking dish. Layer potatoes and onion. Pour the broth mixture over. Cover and bake at 350° for 1 hour; uncover and bake 30 minute longer or until potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.