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BAKED PORK CHOPS AND POTATOES 1/2 c. oil 3 onions, cut into 2-inch chunks 5 medium baking potatoes, cut into 2-inch chunks 6 center cut pork chops, about 1-inch thick 4 Tbsp. flour 1 (13 oz.) can beef broth 1 c. wine 1/4 tsp. salt 1 tsp. pepper 1/4 tsp. thyme Heat half of oil in large heavy-bottomed ovenproof skillet about 3-inches deep. Add onions; cook and stir until light brown. Add more oil if needed and add potatoes. Cook and stir until light brown, about 15 minutes. Remove vegeta- bles with slotted spoon to bowl. Add more oil, if needed. Add chops; increase heat to medium-high. Cook, turning until chops are brown on both sides. Remove to dish. Remove all but 4 tablespoons of pan drippings from pan. Add flour; cook and stir over medium heat about 3 minutes. Add broth, wine, salt, pepper and thyme. Cook and stir until smooth and blended. Heat to a boil; reduce heat. Simmer 1 to 2 minutes. Remove sauce to bowl. Heat oven to 350 degrees. Return chops to same pan. Top with onions and potatoes. Pour sauce over all. Cover tightly. Bake until meat and vegetables are tender, about 1 hour. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |