Thursday, September 29, 2016

Farmer's Pork Chops

This Farmer's Pork Chop recipe from Paula Deen's The Lady and Sons Savannah Country Cookbook is one I've had forever and a day is and old family favorite. The flavor of the pork chops baked on top of the potatoes and onions....mmmmm! mmmmm! It is simply Comfort Food at its best.  Now mind you, I haven't fixed it in a long time as we have been modifying our diet to eat a lot healthier. I'm proud to say Andy is totally out of the woods and I've added some good recipes back into the menu with a few stipulations. Regardless of how good it tastes, we do not eat the whole pan and back off on the quantity of potatoes, rice, etc. Offset the "bad" by adding more broccoli or green beans for example, as a side.

There is a little more effort required in fixing this, but it's still easy.  (It's also on the menu tonight!!) The recipe calls for eight pork chops and potatoes to serve eight people. As you see, when I worked on this dish last, I had five chops as they were pretty big. I also added more onion and reduced the potato count. This does make a lot of food, so modify as necessary but keep the white sauce amount the same.

CASSEROLE INGREDIENTS:
4-5 bone in 1/2" thick pork chops 
4 medium-large potatoes
1  large sweet onion
Salt and pepper to taste
2 Tbsp. Lawry's Seasoned salt
1 cup all purpose flour
1/3 cup vegetable oil
White Sauce (Prepare first)

WHITE SAUCE INGREDIENTS:
1 stick butter
1/2 cup all purpose flour
Salt and pepper to taste
4 cups milk
Preheat the oven to 350 degrees. In a large pan, melt stick of butter and set off the heat. Quickly stir in the flour and add salt and pepper to taste. Place back on the stove eye after butter and flour are mixed well. Slowly add in milk a little at a time until well blended. Keep whisking so that you don't get any lumps! Remove from heat.
Using your mandolin slicer, thinly slice potatoes and onions. In a large greased casserole dish, alternate layers of potatoes and onions and lightly season each layer. Evenly cover with the white sauce. Place in oven uncovered and bake for 15 minutes.
 Mix flour and seasoned salt in a pan and coat both sides of all the chops. Lightly brown both sides of the chops on both sides. Don't cook them completely through. If the potatoes are done, lay them on top. If they are still baking in the oven, set the chops on a plate and add as soon as you take them out.
Once all chops are browned, place dish back in the oven and let them finish baking for 45 to 60 minutes. The sauce will be nice and bubbly and the potatoes will be fork tender.

2 comments:

  1. Oh snap, this looks GOOD! Coach loves pork chops, so I'll be adding this to our winter recipe file! Thanks! :D

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