Farmers’ Pork Chops

By Kelly Bogard

Have you ever sat down and really thought about where your food comes from?

In the United States, we have the luxury of grocery stores close to our homes with plenty of options for even the pickiest of eaters. But where did that food really come from? It comes from people just like you and me working hard to not only provide for their families but to provide for all of us.

I’m proud to say I know some of the great farm families that make these meals possible. And I hope through Texas Farm Bureau, you are able to get to know them a little better, too.

For Farmers’ Pork Chops, you will need…
8 boneless pork chops, ½-inch thick
4 baking potatoes
1 small onion
4 c. milk
½ c. + 2 tbsp. butter
1 c. flour, divided
1-½ tsp. salt
1 tsp. garlic, chopped
1 tsp. seasoned salt
¾ tsp. black pepper
½ tsp. cayenne pepper

Preheat your oven to 350 degrees. Peel and thinly slice the potatoes and onion.

Once the veggies are cut, turn your attention to the gravy. Melt a stick of butter in a large skillet with garlic. Next, stir in a half cup of flour.

Slowly whisk in the milk, making sure to get as many clumps out as possible. Season with the table salt and black pepper. Simmer over medium-low heat for 2 to 3 minutes or until the sauce begins to thicken. You will want to stir it frequently to keep the gravy from scorching.

Place half the potatoes and onions in the bottom of a 9×13 baking dish and top with half the gravy. Repeat the layers a second time and then cover and bake for 15 minutes.

While the potatoes are baking, mix together the remaining flour, seasoned salt and cayenne pepper in a shallow dish. Dredge each of the pork chops in the flour mixture.

Melt the remaining butter in a large skillet and brown each pork chop over medium-high heat. This will only take a few minutes for all of them as you do not want them to cook through.

Place the chops on top of the potatoes in the baking dish and return to the oven for 45 minutes uncovered.

This is comfort food at its best and a great way to honor our farmers for all of their hard work. From all of us at Texas Table Top, enjoy!

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Farmers Pork Chops

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Prep Time

10 minutes

Cook Time

1 hour

Servings

servings MetricUS Imperial

Ingredients

• 8 boneless pork chops 1/2-inch thick
• 4 baking potatoes
• 1 small onion
• 4 c. milk
• 1/2 c. + 2 tbsp. butter
• 1 c. flour divided
• 1-1/2 tsp. salt
• 1 tsp. garlic chopped
• 1 tsp. seasoned salt
• 3/4 tsp. black pepper
• 1/2 tsp. cayenne pepper

Prep Time 10 minutes Cook Time 1 hour Servings servings MetricUS Imperial Ingredients 8 boneless pork chops 1/2-inch thick 4 baking potatoes 1 small onion 4 c. milk 1/2 c. + 2 tbsp. butter 1 c. flour divided 1-1/2 tsp. salt 1 tsp. garlic chopped 1 tsp. seasoned salt 3/4 tsp. black pepper 1/2 tsp. cayenne pepper

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Instructions

1. Preheat oven to 350 degrees.
2. Peel and thinly slice potatoes and onion. Set aside.
3. In a large skillet, melt ½ cup of butter and garlic.
4. Add ½ cup of flour to the melted butter and stir well.
5. Whisk in milk.
6. Stir in table salt and black pepper.
7. Simmer over medium-low heat for two to three minutes, stirring to prevent scorching the gravy.
8. Place half the potatoes and onion in the bottom of a 9x13 baking dish.
9. Pour over half the gravy.
10. Add the remaining potatoes and onion and top with the rest of the gravy.
11. Cover with foil and bake for 15 minutes.
12. Mix remaining flour, seasoned salt and cayenne in a shallow dish.
13. Dredge each pork chop in the flour mixture.
14. Melt 2 tablespoons of butter in a skillet over medium heat.
15. Brown the outside of the pork chops in the skillet on each side, but do not cook through.
16. Place the chops on top of the potatoes and return to the oven for 45 minutes.
17. Serve warm.

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