I found this recipe on Pinterest, and thought it looked delicious! I’m really glad I pinned it, we both really liked it. My husband thought the potatoes needed to be cooked a little longer, but that was his only complaint. I might cook it for a few extra minutes, or try and slice my potatoes just a little thinner next time. I recommend making this on a weekend, it requires a little prep.
Farmer’s Pork Chops
Source: Slightly adapted from Diary of a Recipe Collector, originally from The Lady and Sons cookbook
6 medium potatoes, peeled and sliced 1/4 inch thick
Salt and pepper
1 cup flour
5 center boneless pork chops, 1/2 inch thick
2 tbsp vegetable oil
1 stick butter
1/2 cup flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 cups milk
Preheat oven to 350 degrees. In a 9 x 13 inch pan, layer half of the potatoes. Season with salt and pepper. Repeat with the other half of the potatoes; season with salt and pepper.
Prepare the white sauce by melting the butter in a large sauce pan. Turn off heat. Whisk in the 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.
While the potatoes are cooking, season the pork chops with seasoned salt. Dredge pork chops lightly in flour. Brown lightly in oil. As chops are removed from pan, place them over the potatoes once they are removed from oven. Bake for 45 minutes.