Tukiyeem: Farmers Pork Chops

Tuesday, January 22, 2013

Farmers Pork Chops

During the winter, my house full of guys like a meat and potato comfort dish. This dish is all that and cooked all in one pan too. This is another recipe adapted from Paula Deen. I like her earliest recipes the best and as I always do, I cut the sauce in half, it was just too much of a good thing.

Ingredients:

8 medium potatoes

1/2 medium onion

1/4 teaspoon salt

1/4 teaspoon black pepper

White sauce (recipe below)

1 cup all-purpose flour

1 tablespoon Lawry's Seasoned Salt

8 center-cut pork chops (I have used 10)

1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice 1/4 thick and cover in cold water. Coarsely chop onion. Drain potatoes; layer half of the potatoes in a well-greased 9' x 13" baking dish. Sprinkle with salt and pepper. Scatter half of the onion on top of the potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. 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.

Serves 8

White Sauce:

4 tablespoons butter

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

1 teaspoon dried parsley

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. Stir in parsley, if desired.