A delightful dish combining tender pork chops with a creamy potato and onion bake, perfect for a comforting meal.
Melt the butter in a saucepan over low heat.
Use low heat to prevent the butter from burning.
Stir in the flour, salt, and black pepper until smooth.
Whisk continuously to avoid lumps forming.
Gradually add the chicken broth, stirring constantly, and cook until the mixture thickens and starts to boil.
Ensure the sauce is smooth and lump-free by stirring consistently.
Remove the sauce from heat and set aside.
Cover the saucepan to keep the sauce warm.
Season the pork chops with additional salt and pepper as desired.
Let the seasoned pork chops rest for a few minutes to absorb the flavors.
Brown the pork chops in a skillet over medium heat until golden on both sides.
Avoid overcrowding the skillet to ensure even browning.
Grease a baking dish and layer the potato and onion slices evenly.
Overlap the potato slices slightly for even cooking.
Pour the prepared sauce over the potato and onion layers.
Spread the sauce evenly to cover all the layers.
Place the browned pork chops on top of the potato and onion layers.
Arrange the pork chops evenly for consistent cooking.
Sprinkle paprika and parsley over the top.
Use fresh parsley for a vibrant flavor and appearance.
Cover the dish with aluminum foil and bake in a preheated oven at 350°F for 1 hour.
Ensure the foil is tightly sealed to retain moisture.
Remove the foil and bake for an additional 30 minutes until the potatoes are tender and the top is golden.
Check the potatoes with a fork to ensure they are fully cooked.
Serve warm, garnished with additional parsley if desired.
Pair with a side salad or steamed vegetables for a complete meal.
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