Farmer’s Pork Chops & Potatoes

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!

thick Farmer's style pork chops over a bed of creamy scalloped potatoes in a blue casserole dish

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.

thick Farmer's style pork chops over a bed of creamy scalloped potatoes in a blue casserole dish

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.
 

Pork chops and potatoes are best served fresh from the oven.

I love to serve them with a few additional veggies, like green beans or corn.

You can also serve them with applesauce on the side, a side salad, 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.
 
farmer's pork chops and potatoes served in a blue casserole dish

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 PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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

Farmers Pork Chops & Potatoes

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!
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Course: Casserole, Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 517kcal

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

Instructions

To Assemble The Sauce

  • Spray a deep 9x13" casserole dish liberally with non stick cooking spray. 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. Repeat with another layer using the remaining potatoes, and then the remaining onions. Set aside.

To Make The Sauce

  • Melt the butter in a skillet over medium heat. As soon as the butter's melted, add 1/2 cup of flour and whisk it in until evenly combined.
  • Continue whisking constantly until the mixture's begun to simmer. Start adding the milk, one cup at a time, whisking and cooking until the mixture thickens before adding another cup, until all the milk's been incorporated.
  • 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 (to taste).
  • Let the sauce rest for an additional 2 minutes. It will thicken while it sits.
  • Pour the sauce evenly out over the potato and onions in the casserole dish. Using a spatula, gently spread it out to cover them, as needed.
  • Bake the casserole, uncovered, at 350° for 20 minutes.

To Prepare The Pork Chops

  • Pat the pork chops dry using paper towels, then season them by sprinkling the remaining seasoned salt evenly out over them. Crack fresh black pepper out over them too.
  • Add the reaming 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. Heat it over medium heat.
  • Once the oil's hot (shimmery), add the chops- working in batches so that you don't over crowd the pan. I suggest doing 2-3 at a time.
  • Let the chops cook until nicely seared, but not cooked through, flip and sear the other side. Transfer the chops to the waiting casserole dish, nestling them on top of the potato mixture. Continue until all the chops have been browned and added to the baking dish.
  • Bake the pork chop and potato casserole at 350° for 50-60 minutes, and then serve the chops by plating them with the creamy potatoes.

Nutrition

Calories: 517kcal | Carbohydrates: 63g | Protein: 11g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1037mg | Potassium: 1095mg | Fiber: 4g | Sugar: 8g | Vitamin A: 553IU | Vitamin C: 13mg | Calcium: 175mg | Iron: 3mg

 

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