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Categories:
bacon onions pork chops garlic flour all-purpose potatoes carrots beef broth ginger salt pepper heavy cream
Viewed: 0 - Published at: 7 years agoIngredients
- 6 slices bacon, coarsely chopped
- 1 lb. onions, sliced 1/3-inch thick
- 6 (3/4-inch) thick pork chops, trimmed
- 3 medium cloves garlic, minced
- 1/3 c. unsifted all-purpose flour
- 1 lb. all-purpose potatoes, pared and sliced 1/2-inch thick
- 1 lb. carrots, halved lengthwise and crosswise
- 1 can (14 oz.) beef broth
- 1 1/2 tsp. finely minced or grated fresh ginger
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. heavy cream
Method
- Scatter bacon over bottom of 13 x9 x 2-inch casserole.
- Layer potatoes, onions, carrots and pork chops in skillet.
- Preheat oven to 350°.
- In small bowl combine 1 cup beef broth, garlic and ginger, pour over pork chops and vegetables.
- Cover with foil. Bake 1 hour, or until carrots are easily pierced with a fork and meat is almost tender; remove from oven.
- Increase temperature to 375°.
- Place uncoverd in oven and bake 12 minutes longer or until pork chops are lightly browned.
- Drain off cooking liquid, reserving 1 cup.
