Pork Chop Casserole
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2 tbsp. Butter
2 tbsp. Flour
Pack of Pork Chops (can be boneless or bone-in, I prefer
boneless you can squeeze more in.)
4-5 Large Potatoes
1 Can of Chicken BrothRecipe
Preheat oven to 350o. Peel potatoes and cut them up into
regular pieces not too small about medium size (I usually cut the
potato in half long ways and then slice each size all the way
down.)
Put taters in large pot and fill with water till there is about
� an inch above the top of taters and boil them. (DO NOT GET THEM
TOO DONE, cook them until they are almost soft not quite
mashable.) Drain and set aside
Grill pork chops and set aside season as you'd like (I use
garlic, dehydrated onion, salt & pepper) ***VERY IMPORTANT*** do
not rinse the skillet that you grilled the pork chops in. Put
butter & flour in skillet from pork chops and until mix it up
well then add chicken broth. Stir until lumps are gone. Reduce
heat slightly until it starts to bubble, once done set aside in
skillet.
Place taters in a 13x9 cake pan, drizzle about half the gravy
mixture over taters. Place cooked chops on top and drizzle the
rest of mixture. Cook in the oven 30-40 minutes, you'll know
when it's done.
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