The recipe is good, it’s somewhat simple, and on the bland side, so it lends itself a bit of spicing up. I will swap some of the milk with evaporated milk the next time I do it, as the potatoes have become a little too watery for my taste, but they still taste perfect. I’m just used to use a creamier sauce on scallop potatoes. A small Parmesan cheese mixed with the milk would also be good. Just make sure you use a mandolin to slice the potatoes – in the allotted time, they need to be ultra-thin to cook. Overall, I find this good, and while it does not have flavors that come out and kick your butt, it’s the best comfort dinner and one that kids really would like a lot.
Ingredients:
- 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