Instructions
- Take 9 by 11 lasagna pan or baking pan and spray the pan with Pam. Peel and slice about 9 or 10 medium size russet potatoes thinly for 8 cups. Put sliced potatoes in baking pan. Put 3 Tablespoons of flour in with ¼ cup of chicken stock in separate bowl and mix until smooth. Put 1 Tablespoon of butter into a sauce pan with all spices except paprika and the remainder of the chicken stock. Mix in the stock and flour mixture and heat to a boil. Once the mixture boils, pour over the potatoes. Rub pork chops with Kosher salts and brown lightly in both sides in a pan on medium heat. Once browned, place on top of potatoes and sauce.
- Cover pan with foil and bake at 350 degrees for 1 hour. Uncover pan, sprinkle paprika over the dish and bake uncovered for another 30 minutes.
- Serves 6 to 8.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving