This recipe may not seem like much, but let me tell y’all, it’s one of my all-time favorites. Good home-style cookin’ at it’s best. And it’s a reminder that often times some of the best recipes are the simplest.
I’ve included instructions for adapting this recipe for the crockpot as well, which is actually my favorite way of preparing this. The potatoes simmer in that broth all day and come out tasting sooo delicious. All you need is a salad to go alongside, and you’re set.
I hope y’all love this recipe as much as I do 🙂
Pork Chop & Potato Bake
- 6 cups peeled, thinly sliced potatoes
- 6 boneless pork chops, trimmed of fat
- 3 Tb flour
- 3 Tb butter
- 14 oz can chicken broth
- 1 tsp salt
- 1/4 tsp black pepper
- dash of paprika
Cook pork chops in skillet until browned. Remove and set aside. Melt butter in skillet. Whisk in flour. Add broth, salt, and pepper. Bring to a boil, then reduce heat, and simmer a few minutes until sauce has thickened slightly.
Layer the sliced potatoes in a greased baking dish. Place pork chops on top. Pour the sauce over all. Sprinkle with paprika. Cover and bake at 350 for 1 hour. Uncover, and bake another 30 minutes.
For the crockpot: Layer potatoes in crockpot. Place pork chops on top of potatoes. I like to take the extra step of browning the pork chops before placing them in the crockpot, but if you’re pressed for time, you don’t have to. Whisk together the flour, broth, salt, and pepper. Pour into crockpot. Dot the pork chops and potatoes with butter. Sprinkle with paprika. Cover, and cook on low heat for 8 hours.