Pork Chop Bake

• 6 slices bacon, coarsely chopped
• 1 lb. onions, sliced 1/3-inch thick
• 6 (3/4-inch) thick pork chops, trimmed
• 3 medium cloves garlic, minced
• 1/3 c. unsifted all-purpose flour
• 1 lb. all-purpose potatoes, pared and sliced 1/2-inch thick
• 1 lb. carrots, halved lengthwise and crosswise
• 1 can (14 oz.) beef broth
• 1 1/2 tsp. finely minced or grated fresh ginger
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. heavy cream

1. Scatter bacon over bottom of 13 x9 x 2-inch casserole.
2. Layer potatoes, onions, carrots and pork chops in skillet.
3. Preheat oven to 350u0b0.
4. In small bowl combine 1 cup beef broth, garlic and ginger, pour over pork chops and vegetables.
5. Cover with foil. Bake 1 hour, or until carrots are easily pierced with a fork and meat is almost tender; remove from oven.
6. Increase temperature to 375u0b0.
7. Place uncoverd in oven and bake 12 minutes longer or until pork chops are lightly browned.
8. Drain off cooking liquid, reserving 1 cup.

bacon, onions, pork chops, garlic, flour, allpurpose potatoes, carrots, beef broth, ginger, salt, pepper, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671703 (may not work)