Farmer's Pork Chops

Tonight I made another comfort food meal. Thanks to the dreary, rainy and now cold weather - comfort food is a must!

Tonights dinner is brought to you by the amazing Paula Deen. Now ya know we are talking about some serious comfort food ya'll :o)

My favorite thing (other than the flavor) about this recipe was that it was a side and a main dish in one. Those are my favorite kinds. I only added a side of green beens to add to the delishness. 

Without further a due - here is the amazing Farmer's Pork Chops recipe.

Servings: 8 servings
Cook Time: 1 hour
Difficulty: Easy

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 Paula Deen’s Seasoned Salt (I used Lawrys seasoned salt)
1/3 cup vegetable oil
Paula Deen’s white sauce (see below)

Paula Deen’s White Sauce

8 tablespoons (1 stick) of butter
1/2 cup all-purpose flour
4 cups milk
1/4 cup chopped fresh parsley or chives (optional)
1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper

Directions

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!

Paula Deen’s White Sauce

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

The only thing I would do differently is follow the instructions and actually use 1/2 an onion instead of a whole one. Normally we would love that kind of Ooops.. but I could taste the difference.

I was going to post a picture of my outcome.. but unfortunately it was pretty messy looking on my plate by the time it was all said and done. So here is the delish looking photo Paula Deen has graciously provided!