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!
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
To Make the Sauce
To Prepare The Pork Chops
Your oven should already be set to the right temperature. If not, preheat your oven to 350 degrees.
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:
- Instant Pot Meatloaf & Mashed Potatoes
- Ranch Pork Chop & Potato Sheet Pan Supper
- Grilled Steak & Potato Foil Packet Dinner
- Crockpot Beef & Potato Au Gratin
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!
Farmers Pork Chops & Potatoes
- 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
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.
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