Farmer’s Pork Chops


Submitted By: Jeana Owens

Ingredients

  • 8 medium potatoes
  • 1/2 medium onion
  • Salt and pepper to taste
  • White sauce
  • 1 cup all-purpose flour
  • 2 tablespoons seasoned salt
  • 8 center-cut pork chops, about 1/2 inch thick
  • 1/3 cup vegetable oil
  • White Sauce:
  • 8 tablespoons (1 stick) butter
  • 1/2 cup all-purpose flour
  • 1 to 2 teaspoons each salt and pepper
  • 4 cups milk
  • 1/4 cup chopped fresh parsley or chives, optional

    • Instructions


    Preheat oven to 350º. Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion very thinly; cut slices in half. Drain potatoes; layer half in a well-greased 10-x-15-inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of the potatoes. Repeat with remaining potatoes and onions. Cover with white sauce (see recipe below or use your own). Cover casserole dish with plastic wrap and microwave for five minutes on high or bake uncovered in oven for 15 minutes.
    Mix together flour and seasoned salt; dredge pork chops in flour mixture. Lightly
    brown chops in vegetable oil; do not cook them completely. Remove chops from frying pan and lay them on top of potatoes. Bake for 45-60 minutes.

    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 time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least another 1 to 2 minutes. Stir in parsley or chives, if desired.