Thursday, September 28, 2006

Nadine Kelley's Scalloped Potatoes and Pork Chops

6 boneless pork chops
6 medium potatoes, thinly sliced
1/4 cup finely chopped onion
3 tablespoons all purpose flour
1 teaspoon salt, or to taste
Pepper to taste
4 tablespoons butter, cut into small pieces
2-1/2 cups milk
Preheat the oven to 350° F. Grease a 2-quart casserole.

In a large skillet over medium-high, brown the pork chops, about 5 minutes per side. Place chops in the bottom of prepared casserole. Arrange potatoes in layers on top of the chops, sprinkling each of the first 3 layers with 1 tbsp of the chopped onion, 1 tbsp of flour, salt and pepper. Sprinkle the top with the remaining onion, salt and pepper. Dot with the butter.

Heat the milk just to scalding; pour over the casserole. Cover and bake for 15 minutes. Uncover and bake for 45 minutes or until potatoes are tender.

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