5 new potatoes, washed and sliced into 1/2 cm slices
1½ tbsp maple syrup (25ml)
1½ tbsp Dijon mustard (25ml)
2 medium yellow onions sliced and separated into rings
6 pork chops, about 3/4" (2 cm) thick with all excess fat trimmed
chopped parsley
olive oil
1½ cups chicken broth or stock (375ml)
ground black pepper to taste
Parboil sliced potatoes in water for about 8 minutes and drain. (If you are using instant stock, reserve liquid to make stock)
Combine Maple syrup and Dijon mustard in a small bowl. Sauté onions in a little oil until softened and golden-brown, set aside. Brown pork chops on both surfaces in the skillet used for the onions.
Arrange sliced potatoes in casserole to make one layer and then position pork chops down the centre. Add remaining potatoes to each side of the chops and top with the onions.
Pour chicken stock into casserole, and brush the chops generously with the maple and Dijon mixture. Add pepper and parsley to taste.
Bake at 350°F or 180°C for about one hour.