I first made this recipe on August 28th.,2007.And I have to tell you, it is just as good now as it was then.As I did then, the recipe was cut back to just serve two.Here is my original review:First I must say that I'm very pleased to be the very first one to review this wonderful recipe.Second,since there was only my SO and I,the recipe was scaled down to feed just us.I cut out the step to cover the sliced potatoes with cold water,I just peeled,sliced and placed them into a baking dish that was sprayed with butter-flavored cooking spray.I used a very small vidalia onion,thinly sliced and seperated into rings and placed over the potatoes.I really didn't know what to do with the remaining amount seasoning salt after cut the recipe down, so I just sprinkled it over the chops as I was browning them.Since I had cut the recipe down,I finished baking them for about 30 minutes and that seemed like the perfect amount of time.Served with Recipe#65340 and peas & carrots,made a perfect "comfort meal".This will be a definite repeat at our home. The juices from the pork chops will drip down into the potatoes and taste oh-so-yummy!.Bake at 350 degrees fahrenheit for 45-60 minutes.As chops are removed from frying pan, lay them on top of the potatoes.Mix together flour and seasoned salt and dredge pork chops in flour mixture.Cover casserole dish with plastic wrap and microwave for 5 minutes on high OR bake uncovered for 15 minutes.Repeat with remaining potatoes and onions. Recipes Smothered Pork Chops By Rian Handler Updated: 4.4 19 Ratings Jump to recipe Save to My Recipes This classic Southern recipe is a weeknight dinner CLASSIC.Scatter half of onion slices on top of potatoes.Pour the buttermilk over the chops and turn to coat. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Sprinkle with salt and pepper to taste. Arrange the pork chops in a large shallow dish.
Layer half the potatoes in a well-greased 15 x 10 inch casserole dish(I use 9 x 13 and it's fine).Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.Bring to a boil over medium heat, stirring frequently.Return to heat and cook, stirring constantly, until mixture is bubbly.Remove the pork chops from the fridge and dip them in the flour to coat. Refrigerate, uncovered, for at least 2 hours. In a small bowl, stir together the sage, salt, and pepper. Peel potatoes, slice 1/4 inch thick and cover with cold water. Directions Pat the pork chops dry with a paper towel.Preheat oven to 350 degrees Fahrenheit.
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