Monday, June 23, 2008

Farmer's Pork Chops

8 medium potatoes
1/2 medium onion
salt & pepper to taste
White sauce (see recipe below; you
may also use your own, but this one is good.)
1 cup all-purpose flour
2 tablespoons Lawry's seasoned salt
8 center cut pork chops; about 1/2 inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion into very think slices. Cut slices in half Drain potatoes; layer half the potatoes in a well greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half on onion slices on top of potatoes. Repeat with remaining potatoes and onions (not forgetting salt and pepper between each layer). Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in four 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 for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. DELICIOUS!!!!!

White Sauce:
8 tablespoons (1 stick) of butter
1/2 cup all purpose flour

1 to 2 teaspoons salt

1/2 to 3/4 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives (optional)

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.

WOW!!! That is all I have to say about this recipe. The time you put into making this dish will be rewarded with lots of praise and a wonderful taste from the juices of the pork chops. ENJOY!!!

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