Thursday, October 23, 2008

Farmer's Pork Chops

Since we have savings this week on Potatoes (.97 for 5 lb bag at Kings' Ranch), Onions (.33 lb at Sunflower Market) & Pork Chops (2.49 lb at Smiths). I thought this would be a perfect recipe to share. It's one of my FAVORITES!! I just love Paula Deen's recipes even if they aren't really low fat recipes :)

Farmer's Pork Chops

8 medium potatoes
1/2 medium onion
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
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 thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15 x 10-inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. 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. Mix together flour and seasoned salt and dredge pork 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 for 45-60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious! Serves 8

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.

This recipe is from Paula Deen's cookbook "The Lady & Sons".

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