3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 (14-1/2-ounce) can chicken broth
6 rib or loin pork chops (3/4 inch thick)
2 tablespoons cooking oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes (about
4 pounds)
1 medium onion, sliced
Paprika and chopped fresh parsley, optional

In a saucepan, melt butter; stir in flour, salt and pepper. Add broth; 
cook and stir constantly until mixture boils. Cook for 1 minute; 
remove from the heat and set aside. In a skillet, brown pork chops in 
oil; season to taste with additional salt and pepper if desired. In a 
greased 13-in. x 9-in. x 2-in. baking dish, layer potatoes and onion. 
Pour the broth mixture over. Place pork chops on top. Cover and bake 
at 350 degrees F. for 1 hour; uncover and bake 30 minutes longer or 
until potatoes are tender. If desired, sprinkle with paprika and 
parsley. Makes 6 servings.