skillet pork chops with potatoes and onion
Lunch
Skillet Pork Chops with Potatoes and Onion
One-pan pork chops seared and cooked with tender potatoes and savory onions—easy, satisfying comfort food with minimal cleanup.
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:
- 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.
- 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.
- In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
- 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).
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