Best 7 Farmers Pork Chops Recipes

FARMER'S PORK CHOPS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel potatoes, slice 1/4 inch thick and cover with cold water.
• Slice onion into very thin slices. Cut slices in half.
• Make The White Sauce:.
• Melt butter; remove from heat.
• Stir in flour and add salt and pepper.
• Return to heat and cook, stirring constantly, until mixture is bubbly.
• 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.
• Drain potatoes.
• Layer half the potatoes in a well-greased 15 x 10 inch casserole dish(I use 9 x 13 and it's fine).
• Sprinkle with salt and pepper to taste.
• Scatter half of onion slices on top of potatoes.
• Repeat with remaining potatoes and onions.
• Cover potatoes with white sauce.
• Cover casserole dish with plastic wrap and microwave for 5 minutes on high OR bake uncovered for 15 minutes.
• Mix together flour and seasoned salt and dredge pork chops in flour mixture.
• Lightly brown chops in vegetable oil. *Do not cook them completely*.
• As chops are removed from frying pan, lay them on top of the potatoes.
• Bake at 350 degrees fahrenheit for 45-60 minutes.
• The juices from the pork chops will drip down into the potatoes and taste oh-so-yummy!

FARMER'S PORK CHOPS BY SHARON

Steps:

• 1. Spray a 9 x 13 inch, baking dish, with cooking spray; set aside.
• 2. In a small bowl, mix dry mustard into mushroom soup. Put in refrigerator, until a little later. Also, peel and slice potatoes, putting them in a bowl of cold water. Put in frig., until done browning the pork chops. Slice onion & separate them into rings.
• 3. Trim excess fat and score edges of fat, a couple of times, on each side, so that the pork chops do not try to curl, when being sautéed. (Do not cut into the meat, itself.)
• 4. Sprinkle chops with garlic powder, salt, & pepper on both sides. Put corn flake crumbs or flour on both sides of the pork chops.
• 5. Heat a large skillet over med. high heat. Add vegetable oil. If it starts to smoke, turn it down a notch or two. (I use an electric skillet for this.) Brown chops, on each side, and drain grease off of them, on paper towels.
• 6. Preheat oven to 350°F.
• 7. Place sliced potatoes in baking dish, spreading out evenly. Put about half of the onions on top of potatoes. Put small dollops of soup over potatoes. Layer browned chops, on top of other ingredients. Put remaining onion on top of chops & dollops of soup on top of onion & chops.
• 8. Pour the 1/2 can of water, over the casserole and cover it with aluminum foil. Cook for about 1 hour and 20 minutes. Check doneness at about 1 hour. If done earlier, take it out of the oven, leaving foil on, until you are ready to put food on table. Within about 15 mins. Then, remove foil and serve. Makes 4 servings.

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
• Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
• While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

FARMER'S PORK CHOPS

Steps:

• Trim excess fat from chops.
• Roll in Flour.
• Brown chops and garlic in 1 T.
• Shortening over medium heat.
• Season with salt and pepper.
• Place potatoes in baking dish, top with browned chops.
• Seperate onion slices into rings; layer over chops.
• Blend sour cream with dry mustard, pour over top of onions.
• Bake 1 hour and 30 minutes at 350 degrees.

FARMER'S PORK CHOPS RECIPE

Steps:

• Preheat oven to 350 degrees. Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half Drain potatoes; layer half the potatoes in a well-greased 15 X 10- inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely!! As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious! White Sauce 8 T (1 stick) butter 1/2 cup all-purpose flow 1 to 2 teaspoons salt 1/2 to 3/4 teaspoon pepper 4 cups milk Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. 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.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

FARMER'S PORK CHOPS

Steps:

• 1. Coat chops with flour.
• 2. Brown with garlic in 2 tablespoons oil.
• 3. Season with salt and pepper.
• 4. Place potatoes in the bottom of baking dish large enough to hold chops without crowding.
• 5. Place chops on top.
• 6. Separate onion slices into rings; place over chops.
• 7. Combine sour cream and dry mustard, pour over all.
• 8. Cover pan with foil and bake at 350 for 1 1/2 hours.
• 9. Remove foil from pan and bake a little longer until top is nicely browned.