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 the heat and set aside. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired. In a greased 13-in. x 9-in. x 2-in. baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees F for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender. You may add the pork chops to the potatoes later on in the baking process, to ensure a perfectly cooked chop (internal temp 145 degrees). The chops may be done in as little as 30 minutes. If desired, sprinkle with paprika and parsley. Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 16:20:56 -0700 From: Gerald Edgerton
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 227 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 83.4mg||26 %|
|Sodium 242.7mg||8 %|
|Potassium 1168.8mg||31 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 27.2g|
|Protein 31.3g||45 %|
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Calories per serving: 480
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