Serves: 6
Total Calories: 304

6 center-cut pork chops, 3/4 - 1 inch thick
1 Worcestershire sauce
1 salt and pepper to taste
1 garlic salt
1 flour
1 oil
2 fresh pork sausage links, sliced and diced
1 onion, chopped
1 red or green bell pepper (or mixed), chopped
3 stalks celery, chopped
1 garlic clove, minced
1 (4-ounce) can sliced mushrooms
1/4 cup minced fresh parsley
2 (14 1/2-ounce) cans beef broth
4 large Colorado potatoes, sliced in rounds, 1/4-inch thick
1 salt and pepper to taste
1 butter

Rub pork chops with small amount of Worcestershire. Season with salt, pepper, and garlic salt. Coat lightly with flour. Fry in hot oil, quickly, browning on both sides. Remove. Pour out excess oil, leaving one tablespoon. Brown sausages in skillet. Add onion, bell pepper, celery, and garlic. Sauté vegetables, stirring to cook evenly, until tender. Add mushrooms and parsley. Add 1/2 can broth and stir to mix.

In large, flat pan, place sliced potatoes, overlapping, in layer on bottom. Salt and pepper and dot with butter. Top with sausage mixture to cover potatoes. Arrange pork chops on top. Pour one can broth on top. Cover tightly with foil and bake 30 minutes. Uncover, add more broth if necessary, and cook an additional 30 minutes until done.

Nutritional Facts:

Serves: 6
Total Calories: 304
Calories from Fat: 94

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