{ Farmer's Pork Chops and Potatoes }

 

As much as I love pork chops, I find that they are a kind of meat that is very limited in the way we fix it. So, with that in mind, I tend to make it the same way, over and over. 

 

Nothing wrong with that, but sommetimes you want to shake things up a bit, do something different. 

 

 

When I first saw this recipe, I thought "ok, that's it, this is the one." 

 

Imagine if you will, a bed of creamy potatoes and onions, topped with fried pork chops. It has everything you could love it in, and it is also one of the easiest meals to throw together. 

 

The most you'll have to do is dredge the chops in flour and then give them a quick fry on both sides.

 

The oven does the rest of the work. Oh, and you have to make the bechamel (white) sauce too, but that's pretty quick and easy. 

 

As we sat around the table, everyone started dishing up and commenting on how good it smelled and looked.  Then the ooh and aahs started.  

 

Dinner is usually a very animated noisy meal, everyone is talking about their day, or a game or a movie they saw, or something interesting that happened that they read about or watched on TV.

 

But those days where the meals are divine? The noise is very much diminished as everyone is more interested in devouring what is on their plates.

 

Give these pork chops a try and then let me know what you thought.  You won't be disappointed!

 

 

 

Farmer's Pork Chops and Potatoes 

 

 

Ingredients

Boneless Pork Chops

Russet Potatoes, peeled and sliced thinly

1 medium red onion, thinly sliced

Salt, pepper, garlic powder to taste

Parsley to taste

Flour

 

Bechamel sauce

1 stick butter

1/2 cup of flour

About 3 cups of milk

Salt, pepper and nutmeg to taste

 

 

Instructions

Preheat your oven to 350 degrees F.  Spray a 13x9 inch casserole dish and set aside.

 

Peel the potatoes and slice thinly.  Place a layer on the bottom of the casserole dish, top with a layer of thinly sliced onion.  Season with salt, pepper and garlic powder.  Add another layer of potatoes and another layer of onions and seasonings.

 

In a small pot, make the bechamel sauce.  I used a stick of butter and half a cup of flour, then poured in about 3 cups of milk.  Seasoned it with salt, pepper and some nutmeg.

 

Stir until thickened, then set aside for a minute or so just so it thickens a bit more.

 

Pour the sauce over the potatoes, sprinkle on some fresh parsley, and then bake in the oven for 20 minutes.  

In the meantime, season the pork chops with salt, pepper and garlic powder.  Dredge them in flour, then quickly fry them in a little oil, on both sides until brown.  Don't cook them completely.

When the potatoes come out of the oven, layer the chops on top of the potatoes, then pop back in the oven for an hour, until potatoes and chops are completely cooked through.

Serve immediately.