Farmer’s Pork Chops
Farmer’s Pork Chops -A perfect Sunday dinner – The whole meal bakes up in a casserole dish starting with layers of potatoes and onions, while the pork chops cook on top. So good!
Oh how I adore this recipe! It is super comforting! And there is just something so appealing about being able to cook your meat and your veggies together, right? These Farmer’s Pork Chops will be a hit…I promise!
After layering your potatoes and onions, a wonderful white gravy is poured on top. The pork chops get cooked in a skillet just until browned and then placed on top to finish baking over the potatoes. The juices from the pork chops drip down over the potatoes and gravy while cooking. Delicious!
This comforting meal comes from Paula Deen’s first cookbook, The Lady and Sons.
Farmer's Pork Chops
Ingredients
- 6 medium potatoes, peeled and sliced 1/4 thick
- 1/2 medium onion, sliced thinly into half rings
- Salt and pepper
- 1 cup flour
- seasoned salt or creole seasoning
- 5 center cut pork chops, 1/2 inch thick
- 2 tbsp vegetable oil
- White Sauce:
- 1 stick butter
- 1/2 cup flour
- 1 to 2 tsp salt
- 1/2 to 3/4 tsp pepper
- 4 cups milk
Instructions
- Preheat oven to 350 degrees. In a large casserole dish, layer half of the potatoes and half of the onion. Season with salt and pepper. Repeat with other half of potatoes and onions and salt and pepper.
- Prepare the white sauce by melting the butter in a large sauce pan. Turn off heat. Stir in flour. Add salt and pepper.
- Over medium heat, add milk, 1 cup at a time. Bring to a boil and stir frequently. Reduce heat and simmer 1 to 2 minutes. Sauce should thicken. Then let set a minute.
- Pour sauce over potatoes and bake for 15 minutes, uncovered.
- While potatoes are cooking. Season pork chops with seasoned salt. Dredge pork chops in a little flour. Lightly brown in vegetable oil. Do not cook them completely.
- Remove potatoes from oven and place pork chops on top of potatoes as they are removed from the pan. Arrange pork chops until they all fit.
- Bake at 350 degrees for 45 minutes, uncovered. The sauce will come out bubbly and so good after baking under the pork chops! Serve with a vegetable side. Enjoy!!
Notes
Adapted from The Lady & Sons cookbook
Other recipes you might enjoy:One-Pot Cabbage Casserole
Connect with Jaren:
Blog | Facebook | Pinterest | Instagram | Bloglovin | Twitter
Great comfort food! I have a weakness for white gravy (well…any gravy) and creamy sauces. When I was first married, I made a pork chop and potato bake. It used cream of something soup, which I try not to use anymore. Nice that this recipe has a homemade sauce!
Thank you for linking!
This recipe is so good. I’ve made it a few times.
Hi Angelica! We love this one too! Thanks for visiting!
This looks delicious! I pinned it to my Easy Dinner Ideas board. I’m always looking for new recipes for pork chops 🙂
This looks amazing! I’ll have to try this one.
These look great! Love that potato bottom, yum!
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
This is really good, however, I feel like it is missing something…but idk what. Maybe more seasoning? I will make it again with different seasoning. Oh, and I used half and half instead of just milk.
Hi Brandi! So glad you tried it! I like to season pretty liberally too. You could always season the layers of potatoes and even try putting fresh herbs in the white sauce too. Thanks for stopping by!!
I added 2 cups of shredded sharp cheddar to the sauce and was heavy handed with the creole seasoning in my flour dredge. Excellent dinner.
Hi Susan! I love the idea of adding cheese to the sauce! Going to have to try that too! Thanks for visiting!
Wonder if this could be frozen after adding the meat before the final cooking?
Hi Christi! I’ve never frozen this dish before so I’m a little unsure with how it would come out. I’ve found that sometimes potato dishes can change their texture after being frozen. Thanks for visiting!
I tried this but my version was to use hashbrown potato…and make alfredo sauce to pour over ..fried my pork chops…the same as you…then put potatos in dish added alfredo sauce..right before time to add chops, I added Frenches Fried Onions…then topped off which Pork chops…Very good and plenty of flavor!!! Thanks for this great dish…A must have again in my home….Yum..
Hi Marilyn! Your version sounds so good! I must try it!
Just wondering if anyone has tried this in the crockpot. I have a lot of bone-in porkchops in my freezer but the only way I really like them is on the grill.
Hi! I’ve never made this recipe in the crockpot. I really like browning them at the stove and letting them finish baking over the potatoes in the oven. Since I haven’t tried cooking a lot of potato dishes in the crockpot, I’m not exactly sure how much longer they would need to cook. If you did not brown the pork chops and cooked them in the crockpot over the sliced potatoes, I’m afraid it would be an entirely different dish. If you try it and like it, let me know. Thanks for visiting!
We made this dish tonight and it was fantastic! I added some dries sage to the sauce and the flour dredge had some home made bbq seasoning but you can put anything in that your heart desires. Will keep this as a regular pork chop recipe.
I made this for my family today && it was soooo good! Will def make again!
We love it too! So glad you enjoyed it Angelica!
i tried this recipie tonight and loved it! the only alteration i made was a little cayenne to the gravy because my fiance loves things spicy. great meal, will definitely make again. thanks!
Thanks so much for letting me know Taylor! We love that one too, and a little spice is always nice!
Bake covered or uncovered once pork chops are placed on top?
Hi Frankie! You bake them uncovered. Hope you love it!
Has anyone tried this with chicken? Sounds delicious but I have chicken on hand.
Hi Jasmin! I have not tried this with chicken yet, but I really think it would work fine too! Thank for visiting!
It’s in the oven now. Smells so good!!!! Will let you know!
can I just say, I made this tonight and it has been forever since my kids (ALL four of my kids) have raved about my food. My super picky 11year old told me this dish has made it to his number 2 spot! It was delicious! Only variation I made was I added chives, lots of chives (I love chives) to the sauce. And I love that there is no cream of anything in this. Also, I think the potatoes would be an amazing side dish to any entree! Thanks for posting!!!
I know how hard it is to get all 4 of my own children to ALL like something. I love it when I find something like that! Moving up to your 11 year old’s number 2 spot is like gold to me! Thanks so much for letting me know you all enjoyed it!!
Made this last night and it was delicious! We will definitely be eating this regularly!
Awesome Lesley! So glad you like it too! Thanks for letting me know!
We are making this for dinner tonight, I know that a traditional cream sauce usually has milk in it to make it a sauce, but I dont see milk or cream in your ingredients. Can you advise on the amount to use?
Thanks!
Hi Laci! It’s 4 cups of milk. It’s the last thing on the ingredient list. Did it not show up for you? If not, I need to see what’s going on with my recipe. Just let me know!
made a mistake and used 1 cup flour for the cream sauce, but didn’t realize till I poured it over the potatoes. Hoping it turns out well :/
No worries! You did it right Kari! It’s 1 cup for the cream sauce and later in the recipe it says 1/2 cup for dredging the pork. Hope you love it!