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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County

8 medium potatoes
½ medium onion, halved and sliced very thin
Salt and pepper to taste
1 cup all-purpose flour
2 tablespoons Lawry’s seasoned salt
8 center-cut pork chops, about ½-inch thick
1/3 cup vegetable oil

White Sauce (recipe follows)

Preheat oven to 350 F. Peel potatoes; slice 1/4-inch thick and cover with cold water. Drain potatoes; layer half the potatoes in a well-greased 15-x10-inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half the onions over potatoes. Repeat with remaining potatoes and onions and cover with white sauce. Cover dish with plastic wrap and microwave on high 5 minutes or bake uncovered at 350 F for 15 minutes.

White Sauce:
8 tablespoons butter
½ cup all-purpose flour
1 to 2 teaspoons salt
½ to ¾ teaspoon pepper
4 cups milk
¼ cup chopped fresh parsley or chives
Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until the 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 before stirring in parsley.


Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown pork chops in vegetable oil; do not cook through. As chops are removed from frying pan, lay them over the potatoes. Bake uncovered at 350 F for 45 minutes to 1 hour.





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