Grandma’s Pork Chops in Mushroom Gravy

[charisstoma]

Grandma’s Pork Chops in Mushroom Gravy

2 pork chops
500 g potatoes
1 onion
1 yellow bell pepper
1 clove garlic
40 g butter
4 T Bechamel sauce
1 T herbs de Provence
1 T paprika
olive oil
salt & pepper

Preheat oven 180 degrees C

Peal and chop the onion and garlic

Rinse and cut into strips of bell pepper

Peal the potatoes and cut into thin slices

Salt and pepper both sides of pork chops

Oil a casserole dish and arrange 1st layer of potato slices, onion, green pepper, chopped garlic, and Bechamel sauce.

Season with salt and pepper. Sprinkle with herbs de Provence and paprika.

Place the pork chops side by side atop the potatoes.

Arrange 2nd layer of potato slices, onion, green pepper, chopped garlic, and Bechamel sauce.

Drizzle with olive oil, season with salt and pepper. Sprinkle with herbs de Provence and paprika.

Sprinkle with butter pats.

Bake 1 hour 50 minutes.
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