Farmer’s Pork Chops with Creamy Potatoes & White Gravy
- Feb 19
- 2 min read
Updated: Mar 11
A true farmhouse classic — tender pork chops baked right on top of creamy, gravy-soaked potatoes. Simple ingredients, big comfort.
This is the kind of supper that makes the whole house smell like home.
⸻
Ingredients:
Potatoes & Pork Chops
• 8 medium potatoes, peeled and sliced ¼-inch thick
• ½ medium onion, thinly sliced
• 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)
• ⅓ cup vegetable oil (for browning)
⸻
White Gravy
• 8 tablespoons butter (1 stick)
• ½ cup all-purpose flour
• 1–2 teaspoons salt
• ½–¾ teaspoon black pepper
• 4 cups milk
• ¼ cup chopped fresh parsley or chives (optional)
⸻
Tools from the Kitchen:
Knife
Measuring cups/spoons
Vegetable peeler
Meat mallet
Large casserole dish
Cast iron skillet
Wooden spoon
Brown paper bag (optional)
Oven mitts
⸻
Prepare:
1. Preheat oven to 350°F. Grease a large casserole dish well (a 15 x 10 works best for the full recipe).
2. Peel and slice potatoes into ¼-inch rounds. Thinly slice the onion.
3. Layer half of the potatoes in the casserole dish. Season with salt and pepper, then scatter half of the onion slices over top.
4. Repeat layering with remaining potatoes and onion.
5. In a skillet over medium heat, melt butter. Remove from heat and whisk in flour, salt, and pepper until smooth.
6. Return skillet to heat and stir constantly until bubbly.
7. Slowly pour in milk, about 1 cup at a time, stirring well after each addition.
8. Bring to a gentle boil, then reduce heat and simmer 1–2 minutes until thickened.
9. Pour the white gravy evenly over the layered potatoes.
10. Place pork chops on top, cover tightly with foil, and bake until potatoes are tender and pork chops are cooked through.
11. Let stand briefly before serving. Stir in parsley or chives if using.
Recipe Note: Inspired by a classic comfort-food recipe from a Paula Deen cookbook.
⸻
Notes from the Kitchen:
• I often cut this recipe in half when cooking for two — just use a smaller casserole dish.
• No paper bag? No problem. Dredge the chops on a plate, just be sure they’re well coated.
• Want extra flavor? Add a pinch of garlic powder or paprika to the flour mixture.
Two Different Leftover Stories
I’ve made these pork chops more than once — and both times the leftovers took a different turn.
Batch One:
The creamy potatoes became a cozy Potato Chowder for lunch the next day.
Batch Two:
The leftover potatoes were served alongside Chicken Paprika for next night's dinner.
And the paprika sauce?
That turned into Cajun Shrimp Pasta for dinner.
Same base recipe.
Two completely different next chapters.
I love when the kitchen works out like that!
Comments