My sister gave me a similar recipe for a casserole baked in the oven, but I altered it slightly to cook on the stovetop and in the slow cooker. Everyone who has tasted it loves it. This is a homey dinner that feels Sunday-special.
—ELIZABETH JOHNSTON GLENDALE, AZ
PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 6 SERVINGS
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 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
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.