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Pork Chops with Scalloped Potatoes

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 heat and set aside.

In a preheated 12 inch Dutch Oven, brown the chops in oil. Season to taste with lemon pepper and garlic salt.

Remove pork chops and set to one side. Layer potatoes and onion. Pour the broth mixture over potatoes. Return pork chops and arrange on top of potatoes.

Cook for 1 hour at 350° F or until potatoes are done. Use about 10 to 12 briquettes under the kettle and 12 to 14 on the lid.

When cooked, sprinkle paprika and parsley over the top and serve.

Hint: This dish can be baked at home in your oven in a 13 x 9 x 2 inch baking dish. When using this method, cover while cooking for 30 minutes. Then cook uncovered for 30 minutes or until potatoes are done.

FROM THE KITCHEN OF: Paul Mantz-Powers