Farmer's Pork Chops Recipe - That's Nerdalicious

Table of Contents

Farmer’s Pork Chops: A Hearty Homestyle Classic

The memory still warms me, decades later. I was a child, visiting my grandmother’s farm in rural Pennsylvania. The air was crisp, the sky a brilliant blue, and the scent of woodsmoke hung gently in the air. Inside, the kitchen was a haven of warmth and delicious aromas. Grandma, her hands gnarled with age and experience, was pulling a bubbling casserole from the oven. It was Farmer’s Pork Chops, a dish that tasted of simple goodness, family, and the bounty of the land. Each bite was a comforting reminder of home, a feeling I strive to recreate in my own cooking today.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Dietary Type: Comfort Food

Ingredients

8 medium potatoes
½ medium onion
Salt and pepper, to taste

For the White Sauce:

8 tablespoons (1 stick) butter
½ cup all-purpose flour
1-2 teaspoons salt
½-¾ teaspoon pepper
4 cups whole milk
¼ cup chopped fresh parsley (optional) or ¼ cup chives (optional)

For the Chops:

1 cup all-purpose flour
2 tablespoons Lawry’s Seasoned Salt
8 center-cut pork chops, about ½ inch thick
⅓ cup vegetable oil

Equipment Needed

Oven
Large skillet
15 x 10 inch casserole dish (or 9 x 13 inch)
Knife
Cutting board
Whisk

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the pork chops and potatoes cook evenly.
Peel the potatoes. Slice them into ¼ inch thick rounds. Immediately place the sliced potatoes in a bowl and cover with cold water to prevent them from browning.
Slice the ½ medium onion into very thin slices. Cut these slices in half for easier layering and more even distribution.
Prepare the white sauce: In a saucepan, melt the 8 tablespoons (1 stick) of butter over medium heat. Remove from heat.
Stir in the ½ cup flour, 1-2 teaspoons salt, and ½-¾ teaspoon pepper into the melted butter. Make sure to fully incorporate the flour and butter together to avoid lumps.
Return the saucepan to medium heat and cook, stirring constantly, until the mixture is bubbly. This cooks out the raw flour taste.
Gradually add the 4 cups milk, 1 cup at a time, stirring continuously to prevent lumps from forming. A whisk is your best friend here.
Bring to a boil over medium heat, stirring frequently. Once boiling, immediately reduce the heat.
Reduce heat and simmer for 1 to 2 minutes, then let stand for at least 1 to 2 minutes to allow the sauce to thicken slightly.
Stir in the ¼ cup chopped fresh parsley or ¼ cup chives, if desired. This adds a pop of fresh flavor.
Drain the sliced potatoes thoroughly.
Layer half of the potatoes in a well-greased 15 x 10 inch casserole dish (or a 9 x 13 inch dish).
Sprinkle with salt and pepper to taste. Don’t be shy! This is where the base flavor of the potatoes comes from.
Scatter half of the sliced onion on top of the potatoes.
Repeat with the remaining potatoes and onions, creating a second layer.
Cover the potatoes with the prepared white sauce, ensuring all potatoes are well coated.
Cover the casserole dish with plastic wrap and microwave for 5 minutes on high, OR bake uncovered in the preheated oven for 15 minutes. This pre-cooks the potatoes and allows the sauce to penetrate.
While the potatoes are pre-cooking, prepare the pork chops. In a shallow dish, mix together the 1 cup flour and 2 tablespoons Lawry’s Seasoned Salt.
Dredge the 8 pork chops in the flour mixture, coating them evenly on both sides. Shake off any excess flour.
In a large skillet, heat ⅓ cup vegetable oil over medium-high heat.
Lightly brown the chops in the hot oil. Do not cook them completely. You are only searing the outside.
As the chops are removed from the frying pan, lay them on top of the potatoes in the casserole dish. Arrange them evenly.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 45-60 minutes, or until the pork chops are cooked through and the potatoes are tender. An instant-read thermometer inserted into the thickest part of a pork chop should read 145 degrees Fahrenheit (63 degrees Celsius).
Let the casserole rest for 10 minutes before serving. This allows the juices to redistribute and the flavors to meld.

Expert Tips & Tricks

For extra creamy potatoes, add a splash of heavy cream to the white sauce.
To prevent the pork chops from drying out during baking, you can cover the casserole dish with aluminum foil for the first 30 minutes, then remove it for the last 15-30 minutes to allow the chops to brown.
If you don’t have Lawry’s Seasoned Salt, you can substitute it with a mixture of salt, paprika, garlic powder, onion powder, and a pinch of cayenne pepper.
To make this dish ahead, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add an extra 15-20 minutes to the baking time.

Serving & Storage Suggestions

Serve Farmer’s Pork Chops hot, directly from the casserole dish. The dish is hearty enough to be a complete meal, but it also pairs well with a simple green salad or steamed green beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in short intervals. Freezing is not recommended as the potatoes and white sauce may change texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	475 kcal	24%
Total Fat	28g	43%
Saturated Fat	12g	60%
Cholesterol	120mg	40%
Sodium	850mg	35%
Total Carbohydrate	35g	12%
Dietary Fiber	4g	16%
Sugars	6g	–
Protein	30g	60%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend for dredging the pork chops and thickening the white sauce.
Dairy-Free: Substitute the butter with a plant-based butter alternative and the milk with unsweetened almond or soy milk. The flavor will be slightly different, but still delicious.
Vegetarian: Replace the pork chops with thick slices of grilled eggplant or large portobello mushrooms.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the white sauce for a little kick.
Seasonal: In the fall, add some diced butternut squash or sweet potatoes to the casserole for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in pork chops instead of boneless?
A: Yes, you can. Bone-in chops may require slightly longer cooking time, so check for doneness.

Q: How do I know when the pork chops are cooked through?
A: Use an instant-read thermometer. The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius).

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble it up to the point of baking and refrigerate it for up to 24 hours. Add an extra 15-20 minutes to the baking time.

Q: What if my white sauce is too thick?
A: Gradually whisk in a little more milk until it reaches the desired consistency.

Q: Can I use a different kind of potato?
A: Yukon Gold or red potatoes work well, but avoid russet potatoes as they tend to fall apart during baking.

Final Thoughts

Farmer’s Pork Chops is more than just a recipe; it’s a slice of comfort, a taste of home. Its simple ingredients and straightforward method yield a dish that’s both satisfying and flavorful. Whether you’re looking for a hearty weeknight meal or a dish to share with loved ones, this recipe is sure to please. So gather your ingredients, preheat your oven, and get ready to create a memory of your own. I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp apple cider for the perfect autumn meal!

Farmer’s Pork Chops Recipe