Farmers Style 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-STYLE CHOPS

Steps:

• Preparation Time: 20 minutesSlow Cooker Cooking Time: 3 1/2 to 4 hours on high or 7 to 8 hours on lowLast-Minute Cooking Time: about 5 minutes on stovetop1. Trim excess fat from chops. Coat chops with 2 tablespoons of the flour. In a large skillet over medium heat, brown chops in oil.2. In a slow cooker, place potatoes and onion. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, pork chops, bouillon granules, 1/4 cup water and stewed tomatoes with juice. Do Not Stir.3. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until vegetables and pork chops are tender.4. To serve, transfer meat and vegetables to a large platter cover and keep warm.5. In a small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thickened and mixture comes to a boil. Serve with chops. Garnish with chives if desired.Serve with corn bread sticks and a cottage cheese-fruit salad.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

OLD FASHIONED BRAISED CHUMP CHOPS

Steps:

• Preheat oven to 180°C.
• Add uncooked potatoes to a large casserole dish.
• Pour melted butter over potatoes, and stir until all potatoes are coated.
• Dust chops with seasoned flour, and brown in oil.
• Place chops on the top of the potatoes.
• Take rosemary springs and put them on the top of the chops.
• Fry onion and mushroom until soft but not brown.
• Place onion and mushroom on the top.
• Pour chicken stock into the casserole.
• Cover and cook in oven at 180°C.
• Serve with whatever you want to serve it with!

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.