Name: Farmers Pork Chops & Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 8 1/2" thick thick boneless pork chops; 8 russet potatoes (washed, peeled, and cut into 1/4" coins ); 1 small yellow onion (peeled & diced); 1 1/2 cups flour (divided); 1 tbsp seasoned salt (divided); 1/8 tsp garlic powder; 1/3 cup canola oil; 1 stick butter (equivalent to 8 tablespoons); 4 cups whole milk; 1/4 cup chopped chives; salt & black pepper (as needed)

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Farmer’s pork chops and potatoes are melt in your mouth way to enjoy the classic combination. This recipe is down home cooking at its finest and perfect for dinner for a hungry crowd!

These chops and potatoes are anything but boring! They make the perfect comfort food.

And even better, they are great for a crowd or large family.

They even feed my brood of hungry boys!

Since this recipe only uses kitchen staples, you should have many of the ingredients on hand, which can help save you some money.

This budget friendly family meal makes great leftovers too!

Ingredients

Here’s what you’ll need for the ultimate in comfort cooking:

Pork chops– Thick boneless chops are best.
Russet potatoes – You can use gold potatoes if needed, just make sure they are washed, peeled, and cut into 1/4″ coins.
Yellow onion – You could use a white onion if you prefer.
Flour – Regular all purpose flour works great for the recipe.
Seasonings – You’ll need seasoned salt, garlic powder, regular salt and pepper, and chives.
Fats – You’ll want both canola oil or other light oil and butter for the chops and potatoes.
Whole milk – You could use 2%, but I would not go much lower.

How to make

For ease, I broke down how to make the pork chops, sauce, and potatoes into three sections.

Here’s what to do.

To Make the Potatoes

First, spray a deep 9×13″ casserole dish liberally with non stick cooking spray.

Next, layer half the potatoes evenly out in the the bottom of the dish.

Spread half of the diced onion evenly out over the potato layer and then repeat with another layer using the remaining potatoes and onions.

Set the pan aside for now.

To Make the Sauce

The sauce is super easy to make.

Before starting, preheat the oven to 350 degrees.

As the oven heats, melt the butter in a skillet over medium heat.

As soon as the butter’s melted, add a 1/2 cup of flour and whisk it in until evenly combined and no lumps.

farmer's pork chops and potatoes served in a blue casserole dish

Continue whisking constantly until the mixture begins to simmer.

Start slowly adding the milk, one cup at a time, whisking and cooking until the mixture thickens before adding another cup.

Keep adding the milk 1 cup at a time until all the milk’s been incorporated.

Then, let the sauce mixture come to a nice bubble, and then reduce the heat to medium low and let it simmer for an additional minute.

Remove the skillet from heat and whisk in half of the seasoning salt, garlic, and black pepper.

Before pouring the sauce on top of the potatoes and onions, allow the sauce to rest for an additional 2 minutes. It will thicken while it sits.

Once it has rested, pour over the casserole dish and use a spatula to gently spread it out to cover them evenly.

Finally, bake the casserole, uncovered, at 350° for 20 minutes.

a wooden spoon shown scooping creamy scalloped potatoes from a blue casserole dish

To Prepare The Pork Chops

Your oven should already be set to the right temperature. If not, preheat your oven to 350 degrees.

Next, pat the pork chops dry using paper towels and then season them with the remaining seasoned salt.

Now is a great time to sprinkle fresh black pepper out over them too.

Then, add the remaining flour to a flat plate and then dredge the chops in the flour, turning to coat evenly.

Set the prepared pork chops aside and add the canola oil to a large skillet set to medium heat.

Once the oil’s hot and shimmery, add the chops.

Make sure you work in batches so that you don’t over crowd the pan. I suggest doing 2 to 3 at a time.

a single serving of farmer's pork chops and potatoes shown on a brown plate

Let the chops cook until nicely seared but not cooked through and then flip and sear the other side.

Transfer the chops to the waiting casserole dish, nestling them on top of the potato mixture.

Continue the same process until all the chops have been browned and added to the baking dish.

Finally, bake the pork chop and potato casserole at 350° for 50 to 60 minutes.

To serve, plate them with the creamy potatoes, your favorite veggies, and dinner rolls.

To store, I recommend placing the pork chops and potatoes into separate air tight containers.

Place them in the fridge and store them for up to 5 days.

Tips and tricks

You can meal prep the potatoes ahead of time. If you do this, cover them in cold water until you’re ready to use them. This will prevent them from developing any brown spots. Drain them just before using.
For a smoky, savory spin try smoking them first instead of pan frying and then add them to the potatoes.
Make sure you don’t overcrowd the skillet when browning the chops. Too many at a time will make it more difficult to sear the chops.

Other Hearty Meat and Potato Meals You’ll Love

Farmer’s pork chops and potatoes are a family favorite!

You should make these chops and potatoes the next time you want to impress your guests with a great tasting meal.

If you love hearty meat and potato meals, you should check out some of my other favorites:

If you’ve tried these FARMER’S PORK CHOPS AND POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!