Herb Buttered Pork Chops & Potatoes Au Gratin

• 1 onion medium, red, sliced
• 1 1/2 teaspoons sea salt himalayan
• 1/2 teaspoon white pepper
• 14 1/2 ounces chicken broth low sodium
• 3 tablespoons butter unsalted
• 3 tablespoons all-purpose flour
• 6 pork chops bone in, 3/4 in thick
• 2 tablespoons canola oil
• pepper
• 1/4 cup butter softened
• 1/4 cup fresh parsley chopped
• 2 tablespoons honey mustard
• 1 teaspoon chopped fresh sage

1. FOR HERBED BUTTER (optional): Stir together softened 1/4 cup butter with 1/4 cup chopped fresh parsley, 2 tablespoons honey mustard and 1 teaspoon chopped fresh sage. Mix well. Refrigerate until pork chops are ready to be served.
2. In a small pan, melt 3 tablespoons of butter, whisk in flour measurement, salt and pepper measurements, all until smooth. Add chicken broth. Bring to a boil, continuing to stir until it thickens. Remove and set aside.
3. In a hot skillet or cast iron griddle, brown pork chops on each side in oil. You may sprinkler with salt & pepper or additional seasoning to your preference.
4. In a greased baking dish, layer potatoes and onion slices, pour broth mixture that was set aside over potatoes and onions. Place browned chops on top.
5. Cover with foil and bake @ 350 degrees for approximately 1 hour. Uncover and bake an additional 25-30 minutes or until meat/potatoes are tender to fork. You may use a meat thermometer in the thickest portion to see if temperature meets 155 degrees internally.
6. Top each pork chop being served with a dollop of herb-butter and serve.

onion, salt, white pepper, chicken broth, butter, allpurpose, pork chops bone, canola oil, pepper, butter, parsley, honey, fresh sage

Taken from www.yummly.com/recipe/Herb-Buttered-Pork-Chops-_-Potatoes-Au-Gratin-1329162 (may not work)