Farmer's Pork Chops
This recipe is from a Paula Deen cookbook. James and I decided it is a keeper!!
The directions seem to be rather long, but not because it is hard, but they are very detailed. It is a really easy dish to prepare.
A friend, Tish, added a handful of parmesan cheese to the white sauce and then sprinkled parmesan cheese over the top of the casserole a litle before it was time to take out of the oven. Sounds like a good addition.
- 8 medium potatoes
- 1/2 medium onion
- Salt and Pepper to taste
- White Sauce (recipe below)
- 1 cup all-purpose flour
- 2 T. Lawry's seasoned salt
- 8 center-cut pork chops, about 1/2
- inch thick (I used butterfly chops cut apart. They came out very tender)
- 1/3 cup vegetable oil
Preheat oven to 350 degrees.
Peel potatoes; slice 1/4 inch thick and cover with cold water.
Slice onion into very thin slices. Cut slices in half
Drain potatoes; layer half the potatoes in a well-greased 15 X 10- inch casserole dish. Sprinkle with salt and pepper to taste.
Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions.
Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes.
Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely!! As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!
8 T (1 stick) butter
1/2 cup all-purpose flow
1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.