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Monday, January 14, 2013

Paula Deen's Farmer's Pork Chops

So everyone knows, I am a huge fan of Paula Deen. Her food screams down to earth goodness. This is a one dish casserole that is just the epitome simple comfort food. Now, it did take a bit more time to prepare, but was worth every second of it. The sauce was creamy and the potatoes were perfect. I skimmed down the meat and potatoes a little bit due to the size of my family and it slimmed down beautifully.

Due to the time involved, which was about 2 to 2.5 hours from start to table, I wouldn't do it again unless it was an weekend meal, but am very happy that I had a chance to taste this. Even my husband who isn't a pork chop fan had several pork chops.


8 Pork Chops, about 1/2 inch thick
8 medium potatoes
1/2 medium onion
Salt and pepper to taste
1 cup all-purpose flour
2 tablespoons Paula Deen’s Revamped Seasoned Salt (see my favorite seasonings)
1/3 cup vegetable oil
Paula Deen’s white sauce 

Paula Deen’s White Sauce

8 tablespoons (1 stick) of butter
1/2 cup all-purpose flour
4 cups milk
1/4 cup chopped fresh parsley or chives
 1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper

1) Preheat oven to 350 degree F.
2) Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion into very thin slices, and then cut the slices in half. Drain potatoes.
3) Layer half the potatoes in a well-greased 15x10 inch casserole dish. Scatter half of the onion slices on top of potatoes. Sprinkle with salt and pepper to taste. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Bake uncovered for 15 minutes.
4) Sprinkled seasoned salt on pork chops and dredge chops in flour mixture. Lightly brown chops, do not cook thoroughly, in vegetable oil. As chops are removed from frying pan, lay them on top of potatoes. 5) Bake at 350 degrees F for 50 to 60 minutes. The juices from the pork chops will drip down into the potatoes.

White Sauce

1) Melt butter; remove from heat. Stir in flour; add salt and pepper.
2) Return to heat and cook, stirring constantly, until mixture is bubbly.
3)  Add milk, 1 cup at a time. Bring to a 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.

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