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Farmer's Pork Chops




Source of Recipe


Paula Deen


List of Ingredients




8 Smithfield Boneless Pork Chops, about 1/2 inch thick
8 medium potatoes
1/2 medium onion
Salt and pepper to taste
1 cup all-purpose flour
2 tablespoons seasoned salt
1/3 cup vegetable oil
Paula Deen's white sauce (see below)

Paula Deen's White Sauce
8 tablespoons (1 stick) of butter
1/2 cup all-purpose flour
4 cups milk
1/4 cup chopped fresh parsley or chives (optional)
1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper


Recipe



Preheat oven to 350°F. Peel potatoes; slice 1/4" thick and cover with cold water. Slice onion into very thin slices, and then cut the slices in half. Drain potatoes; layer half the potatoes in a well-greased 15x10" casserole dish. Scatter half of the onion slices on top of potatoes. Sprinkle with salt and pepper to taste. 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.

Sprinkled seasoned salt on pork chops and dredge 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°F for 50-60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!

Paula Deen's White Sauce :
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 1-2 minutes, then let stand at least 1-2 minutes. Stir in parsley or chives, if desired.