Paula Deen Farmer’s Pork Chops

Paula Deen Farmer's Pork Chops are an easy main course made with boneless pork chops, sliced potatoes and a creamy white sauce, ready in 1 hour 35 minutes. Save these cozy Southern comfort food chops for Sunday supper, church potlucks or cold winter nights, because they bake in one big dish.

Brown the floured chops only until they take on color, and don't cook them through. Fully cooked chops turn dry and tough in the oven, while the half-cooked ones finish baking right on top of the potatoes.

Paula lays the browned chops over potatoes and onions buried in white sauce, so the pork juices drip down and season everything underneath. Soaking the sliced potatoes in cold water first keeps them from browning, and giving them a 15-minute head start means they're tender by the time the chops go in.

Paula Deen Farmer's Pork Chops

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Course: Main CourseCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

650

kcal

Thin potato and onion layers soften under a creamy white sauce while floured, browned chops bake on top. The juices run down into the casserole, leaving the potatoes rich and savory and the chops tender.

Ingredients

• 8 about 1/2 inch thick boneless pork chops
  

• 8 medium potatoes
  

• 1/2 medium onion
  

• to taste Salt and pepper
  

• 1 1/2 cups divided all purpose flour
  

• 2 tablespoons Paula Deen's Seasoned Salt
  

• 1/3 cup Vegetable oil
  

• 8 tablespoons (1stick) Butter
  

• 4 cups milk
  

• 1/4 cup chopped, or chives. Optional fresh parsley
  

• 1 to 2 teaspoons plus more for seasoning pork salt
  

• 1/2 to 3/4 teaspoon plus more for seasoning pork Pepper
  

Directions

• Prep the potatoes: Preheat the oven to 350°F, then peel 8 medium potatoes and slice them 1/4 inch thick. Cover the slices with cold water, and slice 1/2 medium onion very thin and cut the slices in half.
• Layer the casserole: Drain the potatoes and layer half of them in a well-greased 15x10 inch casserole dish. Scatter half the onion on top and season with salt and pepper, then repeat with the remaining potatoes and onion.
• Make the white sauce: Melt 8 tablespoons butter in a saucepan, take it off the heat and stir in 1/2 cup flour with 1 to 2 teaspoons salt and 1/2 to 3/4 teaspoon pepper. Return it to the heat and stir until bubbly, then add the 4 cups milk 1 cup at a time.
• Thicken the sauce: Bring the sauce to a boil over medium heat, stirring often. Reduce the heat and simmer for 1 to 2 minutes, then let it stand 1 to 2 minutes and stir in 1/4 cup chopped parsley or chives if you like.
• Precook the potatoes: Pour the white sauce over the potatoes and cover the dish with plastic wrap. Microwave it on high for 5 minutes, or skip the wrap and bake it uncovered for 15 minutes.
• Brown the chops: Sprinkle the 8 pork chops with 2 tablespoons Paula Deen's Seasoned Salt, then dredge them in 1 cup flour seasoned with salt and pepper. Brown them lightly in 1/3 cup vegetable oil without cooking them through.
• Bake and serve: Lay the browned chops on top of the potatoes as they come out of the pan. Bake at 350°F for 50 to 60 minutes while the pork juices drip down into the potatoes.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bone-in pork chops instead of boneless?

You can, but bone-in chops are usually thicker and need a longer bake. Check that the pork reaches 145°F before you serve it, since the bone slows the cooking.

How long do leftovers keep in the fridge?

Covered tightly, leftovers keep for about 3 days in the fridge. Reheat a portion in a 350°F oven until hot so the chops don't dry out the way they do in the microwave.

Can I assemble this ahead of time?

Layering the potatoes and onions and making the white sauce can be done a few hours ahead. Brown the chops right before baking, because they need to go on the casserole as they come out of the pan.

Why did my potatoes come out firm?

Slices cut thicker than 1/4 inch or skipped precooking are the usual culprits. The 5 minutes in the microwave or 15 minutes in the oven gives the potatoes a head start so they finish tender.

Can I use a smaller baking dish?

A 15x10 inch dish spreads the potatoes thin enough to cook through in the time given. In a deeper, smaller dish the layers get thick and need extra baking time, so cover it with foil if the chops brown too fast.