Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes 3 tablespoons butter 3 tablespoons all-purpose flour 1-1/2 teaspoons salt 1/4 teaspoon pepper 1 can (14-1/2 ounces) chicken broth 6 pork rib or loin chops (3/4 inch thick) 2 tablespoons canola oil Additional salt and pepper, optional 6 cups thinly sliced peeled potatoes 1 medium onion, sliced Paprika and minced fresh parsley, optional In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired. In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Test Kitchen Tips A mandoline makes quick work of slicing potatoes and onions. Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful.