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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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âThis is a wonderful dish. My sister gave me the recipe as a casserole baked in the oven, but Iâve also fixed it in the slow cooker and on the stovetop. Everyone who has tasted it loves it.â Hereâs a homey meal that feels Sunday-special. âElizabeth Johnston, Glendale, Arizona Ingredients:
4 medium potatoes, peeled and thinly sliced |
6 bone-in pork loin chops (7 ounces each) |
1 tablespoon canola oil |
2 large onions, sliced and separated into rings |
2 teaspoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 cup fat-free milk |
Directions:
1. Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired. Yield: 6 servings.
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