Skillet Pork Chops w/ Potatoes & Onions
Barbara Echols
ingredients
- 2 tablespoons vegetable oil
- 4 pork chops (1/2 inch thick), trimmed
- 2 tablespoons all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 Yukon Gold potatoes, thinly sliced
- 2 medium onions, sliced
- 3 cubes beef bouillon
- 3/4 cup hot water
- 1 tablespoon lemon juice
directions
- 1
Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
- 2
In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
- 3
In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
- 4
Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
Source: All recipes
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