a Granny Smith apple pie with a double crust and a deep dish. tart and delicious.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 4 pork chops (1/2 inch thick), trimmed
- 2 tablespoons all-purpose flour
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 Yukon Gold potatoes, thinly sliced
- 2 medium onions, sliced
- 3 cubes beef bouillon
- ¾ cup hot water
- 1 tablespoon lemon juice
Instructions
- 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 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1079 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Big hit with everyone here. I loved it because it was one pan! Pork, potatoes and onion were all tender and tasted awesome. (I used boneless pork loin). I served it with steamed broccoli and apple sauce. I unfortunately did not have beef bouillon so I just used chicken broth, but I think beef would have been much better. Son said he would like it in the regular rotation of recipes. Fine with me! Edit: I did mix the potatoes and onion into the sauce mixture in the pan and let it cook a little longer. I put the pork on a plate and topped them with the potatoes and onion. No complaints about texture or mushiness.
Different way for pork chops. Really good and easy
This is a keeper! So easy and tasty!
We liked this a lot, and I don’t usually like pork chops.
Made the recipe as is. I did however used 3 tsp of the beef bouillon without even knowing that as a suggestion. This is a one pan meal that is easy and good. Will make it again and maybe next time finish it as others suggest here in the oven.
It was very good. The pork chops were juicy. The potatoes and onions were also good. The only thing was there didn’t seem to be very much sauce.
This is a great tasting recipe, but it needs to be modified somehow. My potatoes were too soft, the chops were done, but not very tender. I always use bone-in chops so they need more cooking, but the potatoes needed less. After I assembled everything in the pan, I sprinkled more cheese on top. I think I need to cook the chops by themselves for about 15 min before putting in the potatoes. I’ll cut them thicker, or cube them so they stay more firm. Instead of water and boullion, I used beef broth, no need to make it hot. One less step. Otherwise this is a keeper.
Everyone enjoyed the tender chops, potatoes and sauce. This is a keeper
Tasty, but potatoes took longer than pork chops. My notes for next time: Use only one onion and put majority on the bottom of pan. Try putting chops on top of everything after maybe 35 minutes. Mixed salt/pepper in with the cheese and put it on top of chops and other half on top of potatoes. Also put some cheese in the flour.
2nd time I made this I only used 2 bullion cubes. Was too salty with 3. I also used less onions and a little more chees
I used garlic salt, and added minced garlic to pan.
We love this dish…made exactly as written except I eliminate one bouillon cube. Such a satisfying meal…thank you!
This is a delicious and EASY, versatile recipe! I didn’t have potatoes or bullion so I made it with a can of chicken and rice soup, with a little water, heated on the stovetop, then poured over the chops and vegetables and cooked as usual. I added sliced mushrooms halfway through the cooking. It turned out REALLY well. My boyfriend raved about it, and I didn’t want to confess how easy it was and that there was a can of soup in there! Thank you, author of this recipe!
My guys, son and bf loved this and I too enjoyed it. The flavors were delicious and it wasn’t hard at all. Definitely going to make again
Outstanding. Did not use salt to cut down on sodium content. Used low sodium broth. Will definitely make again.
Very good recipe. I did lay my fried pork chops on top of the sliced potatoes in my iron skillet. Seasoned potatoes well and covered with Parmesan cheese, then laid chops on top, added more parm, 1/2 large onion sliced and the liquid, beef bullion, water and lemon juice mixture. Covered with foil and baked in 375 degree oven for 40 minutes. Very tender and flavorful.
Its good as is. Dinner for four in a skillet. Serve green salad on the side. Simple, quick and easy.
Very good, easy recipe. I made as written and found it to be a little too salty. Will cut back next time. I also think I would brown the pork chops a bit more, brown the onions a bit before adding, and do a bit more to thicken the sauce.
I really liked the scallop potato feel of this dish without having to bake it. It also did not have an excessive amount of cheese which my dad enjoyed… All in all the family enjoyed the dinner..
So easy and amazing! I would make it again!
I really enjoyed this recipe! Pork chops were incredibly tender. Serious comfort food. I’ll def be making again, and again..Think I’m going to try it with chicken as well.