Pork Chop Scallop Potatoes
Ingredients
3 to 4 medium size potatoes, sliced (or more if you are making a bigger dish)
2 pork chops (or more depending on size of dish)
1/4 quarter cup broccoli
1 jar Prego Alfredo Sauce
1/4 c Milk
2 teaspoons flour
1/2 teaspoon olive oil
meat seasoning (whatever kind you like)
salt and pepper to taste
Directions
Heat oven to 350.
While heating a skillet prepare your pork chops by coating with olive oil and sprinkling on your favorite seasoning. Brown your pork chops on each side.
While browning your meat peel and slice your potatoes to desired thickness. Place in baking dish, season with salt, pepper, flour then mix until you coat all the potatoes. Pour Alfredo sauce over potatoes, mix in. Take your broccoli and mix in. Place browned pork chops on top. Take your milk and pour into empty Alfredo sauce jar, replace cover and shake, pour around the inside edges of your baking dish, place in oven and cook until potatoes are tender and chops are cooked through. The juices from the meat will add more flavoring to the dish as it cooks.
You can use any vegetable you like really, I've used different types including brussel sprouts which comes out quite tasty)
The flour helps the sauce adhere to the potatoes, I've done it without the flour but the sauce doesn't stick quite as good. The olive oil not only helps the seasoning stick to the meat but it helps keep the meat from drying out to much on top when cooking.
(Sorry about pic but didn't think to write out the recipe until I got ready to refrigerate the leftovers, which makes tomorrows dinner easy as I just have to warm it back up)
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