6 pork chops, 1/2 inch thick
2 tablespoon flour
salt
freshly ground pepper
3 tablespoons shortening or oil
1/2 cup apple cider or chicken broth
Lightly dust the pork chops with flour, shaking off the excess. Sprinkle with salt and pepper. Heat the shortening in the skillet and brown the chops over medium heat for 10 to 12 minutes. Remove to a warm platter. Pour off all but 2 tablespoons of fat. Splash in the apple cider or broth, cook down 1 minute, and spoon over the chops.
Potatoes Anna
3 tablespoons butter
salt and freshly ground pepper to taste
3 to 4 large potatoes, peeled and cut into 1/4 inch slices
Combine the butter, salt and pepper in a small saucepan and melt over low heat. Arrange the potato slices in a well greased 8 or 9 inch pie plate or cake pan, overlapping them slightly, and layering them until all the potatoes are used. Pour the butter mixture over the potatoes and cover the pan tightly with aluminum foil. Bake in a preheated 425F oven for 30 minutes. Remove the foil and cook an additional 45 minutes to 1 hour, until the potatoes are tender and golden brown on top. Allow to cool for 5 to 10 minutes and invert onto a serving platter. Cut into wedges to serve. Serves 4 to 6.
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