Pork and Potato Hot Pot
Source of Recipe
Internet
List of Ingredients
6 shoulder or rib pork chops (about 3 lb.)
1/4 cup flour
2 teaspoon salt
1/2 teaspoon pepper
1 can (10 3/4 ox.) condensed chicken broth, undiluted
2 teaspoons bottled steak sauce
1 lb. onions, peeled and sliced
6 carrots, pared and sliced (1 lb.)
6 potatoes, pared and sliced (2 1/2 lb.)
Recipe
Preheat oven to 350 degrees F.
Trim excess fat from pork chops. Heat trimmed fat in large, heavy skillet.
On waxed paper, combine flour, salt and pepper; dip chops in flour mixture, coating lightly. Reserve remaining flour mixture.
In hot fat, brown chops on both sides. Remove from heat, remove chops from skillet.
Stir reserved flour mixture into 2 Tablespoons drippings in skillet until smooth. Gradually stir in chicken broth and steak sauce; bring to boiling, stirring constantly. Reduce heat; simmer 1 minute. Remove from heat.
In 3 1/2 quart casserole, layer half of onions and carrots; add browned chops. Add half of potatoes and the remaining onions. Arrange remaining potato and carrot slices, overlapping, over top. Pour broth mixture over all.
Bake, covered, 2 hours.
To serve arrange chops on top.
Makes 6 servings
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