The recipe is fine, it’s a bit simple and bland on the side, so it lends itself up a bit of jazz. The next time I do it, I will replace some of the milk with evaporated milk as the potatoes were a bit too watery for my taste but still tasted perfect. I’m just used to using the scallop potatoes with a creamier sauce. A bit of Parmesan cheese mixed with milk would be another nice addition. Just make sure you use a mandolin to slice the potatoes – they need to be ultra-thin to cook in the allotted time.
Cook the pork chops and scalloped potatoes all in one saucepan. This casserole is made from the part that I cut out from the pork chops. Since I wanted to make something different from the usual baked and breaded chops, I tried a decent all-in-one recipe. Overall, I found this pretty enjoyable, and where it may not have flavors that come out and kick your ass, it’s a pretty nice comfort dinner and one that kids probably would like a lot. Excellent for family dinner, which will satisfy everyone.
3 tbsp butter, divided
1 1/2 tsp salt
1/4 tsp ground black pepper
3 tbsp all-purpose flour
1 (14.5 ounces) can chicken broth
6 pork chops
6 cups thinly sliced potatoes
1 dash paprika
1. Preheat oven at about 350 ° F (175 ° C).
2. Melt 1 spoonful of butter in a saucepan over medium heat. Add salt, pepper, and flour. Add over the chicken broth, cook and stir until the mixture boils. Remove from the heat, and set aside.
3. Chops brown pork into the skillet with 1 tbsp of butter. In a cooking dish, grate the remaining tbsp butter and layer potatoes. Pour over potatoes, over brown chops, and top. Sprinkle the paprika over them.
4. Cover for 1 hour, and bake. Uncover and bake for another 30 minutes.
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