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Ingredients
- 4 pork chops, 3/4 inch thick
- 2 tbsp. vegetable oil
- 1 lg. onion, sliced and separated into rings
- 3 tbsp. butter
- 3 tbsp. flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 c. lowfat milk
- 1 c. chicken broth
- 4 med. potatoes, pared and thinly sliced
Directions
- Brown chops in oil in large skillet about 3 min on each side. Remove. Add in onion rings to fat remaining in skillet; saute/fry till tender, about 3 min. Remove from heat; reserve.
- Heat butter in flour, salt and pepper; cook 1 minute. Add in lowfat milk and broth slowly. Cook, stirring constantly, till sauce thickens and bubbles. Remove from heat.
- Arrange sliced potatoes in buttered 11x7x2 inch baking dish. Top with the reserved onion rings. Pour sauce proportionately over potatoes and onions. Top with chops. Cover dish tightly with foil.
- Bake in oven (350 degrees) for 1 hour. Uncover, bake 10 min longer, or possibly till chops are potatoes are tender. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 187 | 56% |
| Total Fat 20.99g | 26% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.12g | |
| Cholesterol 44mg | 15% |
| Sodium 1021mg | 43% |
| Potassium 736mg | 21% |
| Total Carbs 27.68g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.91g | 3% |
| Protein 9.73g | 16% |
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