3 tbsp butter, divided
1 1/2 tsp salt
1/4 tsp ground black pepper
3 tbsp all-purpose flour
1 (14.5 ounces) can chicken broth
(6) pork chops
6 cups thinly sliced potatoes
(1) dash paprika
Preheat oven at about 350 F (175 C).
Add and melt a tbsp of butter over medium heat in a saucepan. Add and sprinkle with salt, pepper, and flour. Pour over the broth of the chicken, cook and stir until the mixture boils. Cover, and set aside from fire.
Cook the pork chop until brown in 1 tbsp butter in skillet. Grease the remaining tablespoon butter and layer potatoes into a cooking dish. Pour mixture over onions, then finish with brown chops. Sprinkle over paprika.
Cover for 1 hour, and roast. Uncover and bake for another 30 minutes.
You can create this casserole from the part that I cut out as chops. Since I want to make something different than the usual bake and breaded chops, I search for a good all-in-one recipe.