Preheat your convection oven to 325°F.
In a small saucepan, melt the butter and stir in the flour, salt and pepper. Stir until smooth.
Add the broth and bring it to a boil. Stir for about a minute, or until the sauce thickens. Remove from the heat and set aside.
In a large skillet, pour some vegetable oil and brown the pork chops on both sides. Sprinkle with salt and pepper if desired.
Grease any baking tray that fits your convection oven. Layer the potatoes and the onion, then, pour the broth mixture over, and place the pork chops on top.
Cover the tray with aluminum foil and bake for 45 minutes.
Uncover the dish and bake for an additional 20 minutes, or until the meat and potatoes are tender.
Transfer to a serving dish and sprinkle with paprika and parsley, if desired.
Ingredients
Directions
Preheat your convection oven to 325°F.
In a small saucepan, melt the butter and stir in the flour, salt and pepper. Stir until smooth.
Add the broth and bring it to a boil. Stir for about a minute, or until the sauce thickens. Remove from the heat and set aside.
In a large skillet, pour some vegetable oil and brown the pork chops on both sides. Sprinkle with salt and pepper if desired.
Grease any baking tray that fits your convection oven. Layer the potatoes and the onion, then, pour the broth mixture over, and place the pork chops on top.
Cover the tray with aluminum foil and bake for 45 minutes.
Uncover the dish and bake for an additional 20 minutes, or until the meat and potatoes are tender.
Transfer to a serving dish and sprinkle with paprika and parsley, if desired.