Farmer’s Pork Chops

Potatoes, onions, and pork chops in a delicious white sauce.

Serves: 8
Cook Time: 1 Hour

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 Lawry’s Seasoned Salt
• 1/3 cup vegetable oil
• Paula Deen's white sauce (click here for recipe)

Steps

Preheat oven to 350 degree F. Peel potatoes; slice 1/4 inch 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 inch 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 degrees F for 50 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (2) Post Your Comment

crimper511
This is very, very good....the whole family loved them. Made no changes, were done in 50 minutes

jmlgsm
made these today for my honey bunches of O's and me. Easy, delish, and going to be a favorite.

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