Tuesday, February 10, 2009

Farmer's Porkchops

Since J and I were off for two days together I wanted to make a meal we had never tried before. We were tired of chicken and beef recipes so we went with pork! I looked and looked through my recipe books and found this great recipe in Paula Dean's "The Lady & Sons Savannah Country Cookbook". I had never made a white sauce before and was terribly intimidated. I don't know why but I was. Any who this turned out to be a great meal & def. added to the list to make again.

8 medium potatoes (I used red potatoes)
1/2 medium onion (I omitted this, we hate onions)
Salt & pepper, to taste
White sauce (see recipe below)
1 cup all-purpose flour
2 Tbsp Lawry's Seasoned Salt
8 center-cut pork chops, about 1/2 inch thick (We used 4)
1/3 cup vegetable oil
White Sauce:
8 Tbsp (1 stick) butter
1/2 cup all-purpose flour
1 to 2 tsp salt
1/2 to 3/4 tsp 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 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, we didn't desire :)

Directions For Meal:
Preheat oven to 350 degrees. Peel potatoes; slice 1/4 inch thick and cover with cold water. If you are going to use onions slice them into thin slices & then cut the slices in half. Start the white sauce now so it will be cooking and thickening as you prepare the potatoes in the dish.

You can either use a well-greased 15x10 casserole dish or if you don't have one like me I sprayed Pam into a large 13x9 glass bake ware dish. It was pretty full but never bubbled over the top.

Next, drain potatoes and layer them in the bottom of the desired dish. If you're adding onions place 1/2 over the potatoes and then layer more potatoes and then more onions, etc. Once all of the ingredients are in place salt & pepper them to taste.

Once the white sauce is done and has thickened up quite a bit pour the sauce over the potatoes and place in the oven & bake uncovered for 15 minutes. Start the pork chops by dredging them in the flour/season salt mixture. Lightly fry the chops; however, don't cook them all the way. Once the chops have browned place them directly on top of the potato/white sauce mixture and place uncovered in oven for about 45 minutes. Serve & enjoy!


Anonymous said...

This looks SO good! I love it! Did you have any worries about the pork chops drying out uncovered in the oven? Do you think it would be okay to cover?

Husband Tested, Husband Approved said...

I think it'd be fine to cover. They juices were locked in during the frying process. They were delish.