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!
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