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Skillet Pork Chops with Potatoes and Onion

Skillet Pork Chops with Potatoes and Onion

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
chefjenwin

chefjenwin

A great cold-weather dish that takes little prep time and yields tender chops.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1079 mg
  • 43%

Based on a 2,000 calorie diet

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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 145 degrees F (63 degrees C).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Linda F.
221

Linda F.

11/30/2007

I needed a recipe that could cook on it's own while I was at class. I tweaked this a bit and WOW! It's very easy and super delicious. I used boneless pork loin. Browned in skillet. Layered the ingredients as instructed in a casserole dish. Deglazed skillet with beef broth and poured over potatoes and onions. Placed in a 300° oven for 2 hours covered with foil. The meat was fork tender and the sauce was to die for. Thanks for sharing.

CHEYENNIGANS
160

CHEYENNIGANS

11/14/2007

OK, I saw this recipe this morning, thought about it all day and came home and made it. And it managed to live up to all that expectation! A couple of little tweaks and a twist: I coated the chops in cornstarch (as I'm gluten-free), browned them, moved them aside and then sauted the onions. Then I left the onions on the BOTTOM, put the chops back on, then the potatoes, which I sliced with a mandoline, so they were nice and thin. The whole thing was simply delicious, a perfect late fall hearty dish. Going right into heavy rotation. Thanks for it!

Julie
147

Julie

10/31/2007

VERY, very good!! The smell coming from my kitchen was so wonderful that I could hardly wait to eat and I was not disappointed. I am always looking for new ways to make pork chops and am so glad I came across this recipe. I did a couple of things differently but overall followed the recipe as is. I used new red potatoes because that's what I had on hand. Next I sauteed the onions and mixed them with the potatoes for layering. I added paprika, garlic powder and salt/pepper to the flour and lastly I only used 2 boullion cubes as several others said it was too salty with three. It was perfect with only 2 so I will continue to fix it this way. Thank you for a delicious, easy, one-skillet meal!

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