Skillet Pork Chops with Potatoes and Onion

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.

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!

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!

This was fairly easy to make and quite tasty. I'm giving a 4 star just because I had to modify it. I only put 1 onion because 2 just seemed overpowering. I fried the pork chops, removed, added a bit of butter, then browned the onions slightly. I did the rest of the recipe as stated, but I did not put any salt and I replaced the beef granules by 1/2 salt beef concentrate. It was not salty at all and even my children liked it. My 7 year old who hates potatoes, liked the potates this way. Oh, and by the way, I used red potatoes, sliced with the peel on to get some extra vitamins! Thanks for the recipe, we'll be doing this one again!

this is simple and delicious. I use less boullion (2 cups) and bake in a 350 degree oven for 1 hour (pan covered.

Outstanding! No changes made.(can't rate a recipe if you change it..can you!)

This recipe was FABULOUS. Real stick to your ribs comfort food. I did a few things different, I only used one onion (it was pretty big) and sauteed it in a little butter first for flavor. I also opted to bake it in the oven, my pan didn't have a lid so I covered it with foil, baked for about 1/2 hour then baked uncovered for another 10-15 minutes. Definitely something I will make again, it was simple and easy. I will probably add some spices next time to play around.

My husband and I loved this. The potatoes were so creamy, and the pork chops were awesome. I added tarragon, thyme, oregano and garlic powder. It was a little salty, so next time I wont add any additonal salt. And make sure that you're using a very large skillet with a good fitting lid. My skillet was too small, so the grease that spattered onto the stove started a minor fire the next day when I used that burner;) This is definitely a keeper though!

Oh. My. God. This is fantastic. I made this for date night, and one of the nicest things is, after the 40 minutes of cooking I turned off the stove and it sat for 30 minutes no problem. Chops were tender, made a nice gravy, potatoes were perfectly seasoned and creamy. I was in a hurry and forgot the lemon juice in the bouillon, and it apparently didn't take anything away from it. Huge hit, easy to make, and you don't have to rush to serve it when it's done. I had no issues with saltiness and I used the full amount called for. The type of bouillon I use is called "better than bouillon" paste, has no MSG, and is generally just as salty as regular cubes. I used the cheapest bone-in pork chops available, and unpeeled red skinned potatoes.

I cooked this in an electric skillet, making 6 chops. I had to make about 6 times the potatoes(yukons are tiny) to fill the pan. On 1 side I made as instructed. The other side I flipped the ingredients, putting the onions & potatoes on the bottom. Here's the deal. The flour leaves a mushy coating on thbe chops no matter what you do. Kind of a turn off. Whatever is on the bottom of the pan gets ALL of the flavor. The potatoes on the bottom were especially awesome but on top, just blah. I actually threw out the chops that were on top. They were....not good. I would not make it again but I would maybe just cook potatoes this way. They were really a hit(those that were on the bottom).

I served this about 6 months ago and continue to prepare it every two weeks or so. I usually add some "Garlic Plus" for a extra flavor.

Pretty good. I skipped the flour part and sprinkled some onion/garlic powder when I added the potatoes. In fact, these were done quicker than stated in the recipe but who can complain about that? Thanks!

This was a really good and easy dish. It did turn out a little salty though (I left out the onions because they don't agree with my husband and that might make a difference.) The broth turns into its own gravy. I'll definitely make again provided that I can find a away to make it less salty.

I had every intention of following this recipe exactly but kept thinking of things to add....I'm glad I did. I browned my chops in oil then set them aside. Sautéed my onions in the same pan. I layered onions, chops, Parmesan, potatoes and more Parmesan. I heated 1 1/4 cup beef broth (instead of the bouillon) in the same pan and added a 16 oz carton cream of mushroom soup, heated and blended these together then poured over everything else. Sprinkled a bit more Parmesan , covered with foil and baked in a 350 degree oven 1 hour. Uncovered and baked another 15 minutes. Oh and I left the lemon juice out and used salt, pepper and garlic powder in the flour. Absolutely delicious! The mushroom soup added creaminess and another layer of flavor.

delicious!!! takes some prep time but then you just let it cook..floured the pork chops with flour, thyme, garlic powder, black pepper, tarragon, and paprika...browned them in oil olive in skillet..put them on a bed of onions in 13*9 pan, put 2 beef bullion cubes, 1 cup of water and lemon juices in skillet and cooked while getting pork bits off...grated parmesan on pork and poured juice on top...put sliced potatoes on top of that and grated parmesan and black pepper and cooked at 350* for an hour covered

yummmmmmm! I used beef broth (1cup) instead of bouillon, and served with asparagus. Great supper!

This dish was absolutely fantastic -- like making pork roast (a family favorite) in a skillet. The chops turned out so tender and flavorful, and the onions cooked down into a yummy, caramelized sauce. Like many reviewers, I precooked the potatoes slightly (whole in the microwave for 2 minutes) and sauteed the onions in the fat remaining after browning the chops. I left the onions on the bottom, replaced the meat, then layered the potatoes on top. I also left out the extra salt -- the boullion was salty enough. For our family of four hearty eaters, I used six potatoes and four chops and every speck of it was gone!

Most moist and tender chops I've had in a while. I halved the chops, potatoes, and onion, but kept all the other ingredients the same (I did cut the salt and only use 2 bullion cubes, which was perfect saltiness). This is my go to recipe for chops from now on, you will not regret using it.

According to my husband, this is a strong 4 star recipe, I say it's a weak 4. I did make some minor changes though. I browned the chops on the stove as stated, but put garlic powder, white pepper, seasoning salt and garlic salt in the flour mixture in a ziploc bag and shook the chops up in that then browned in the oil. I used three very large boneless sirloin chops from Costco but doubled the sauce amounts except for the onion. Instead of simmering on the stove, I put everything in a casserole dish layering except again I switched it up. first I put the onion in, then the chops with the cheese, then the potatoes sliced very thin with my mandolin, more cheese and then the boullion mixture. Covered with foil and baked at 350 for about an hour. The over all flavor I thought, was a tad bland, but the chops were super tender and the potatoes were done, that's always a plus! Next time I'm thinking more spice for more flavor and some sliced carrots would be great but with a bit of tweaking, this will be a 5 star I hope. Served with basic frozen peas which went well with it.

Excellent! I can't wait to make this again. It was a bit salty, so next time I will use beef broth instead of boullion. ADD: I've made this several times again using beef broth instead of boullion and it is the way to go. You just need to add a little bit of salt to give it some flavor.

Very tasty. As another reviewer suggested, brown the pork shops first then remove from pan. Saute the sliced onion and about 3 minced garlic cloves for 5 minutes. When softened add the sliced potatoes. I also added 2 sliced carrots to add a little color plus 4 small sliced frying pepper (the long light green ones) for additional flavor. Topped with the pork chops and let simmer till everything was tender. Any remaining flour was added last to thicken the gravy.

Delicious! Changed it slightly by carmelizing the onions and my husband said that was the best part! Easy to make, you just have to have the time to let it cook.

I used block parmesan cheese. At the end of 1 hour it was very watery so I whisked 1 tablespoon flour into 1/3 cup sour cream and pushed potatoes etc to the side and whisked into simmering liquid -perfect sauce, I also skipped the browning ( I used 1" chops) but did add onion and garlic powder the beef bouillion I used was "seasoned" so it added flavor - from the description I could be a little bland

I made this dish once and fell in love with it. I've passed the recipe onto many friends, all who loved it just as much as me. It's easy and delicious, one of my new favorites.

This recipe is a keeper. My family enjoyed the taste and the tenderness of the pork chops. During the last 10 minutes of cooking, I placed the potatoes on the bottom of the skillet to brown.

I have made this recipe many times. The first time as written, then with some changes. I mix Montreal Steak Seasoning with the flour to coat the pork chops; brown the pork chops, remove from pan and saute the onions and minced garlic. Add the pork chops on top of the onions, add the Parmesan, add the potatoes on top of the pork chops, add more Parmesan and pour lemon juice mixture (sometimes I use chicken bouillon) over all. When potatoes are soft, I remove potatoes and pork chops and add a slurry of corn starch and water to thicken the sauce. When it has thickened, I add back the pork chops and potatoes. I do not add any salt to this dish. There is plenty with the bouillon and the cheese.

Simply said, absolutely delicious. The pork chops were sooo moist and all the flavors blended so well together. I added some mushrooms for some additional flavor. My husband said don't change a thing. Thanks for Sharing

I made this last night & my husband is still raving aboud it! I sauted my onions first in a tbsp of butter then removed from pan. Added onion powder, garlic powder and fresh ground pepper to the flour. Others have said this turned out oo salty. I used reduced sodium beef cubes and the salt called for and it was perfect! The Yukon Gold potatoes are perfect for this dish! We will make this often!

This recipe is perfect for everyday cooking. I browned the onions in butter for a few minutes and only used 2 bouillon. Use enough oil to barely cover the pan when frying each side. Amazing how simple this recipe is, yet so much flavor! It was better than a 4 but not quite a 5, IMO. Keep tight lid on pan and lowest setting for heat. 35-40 miunutes is perfect cook time. Will definitely make this again!

Awesome trying with chicken this time. i sauteed onions first then cooked pork used half chickenm and half beef boulion made a little extra sauce added garlic salt season salt and emerils seasonings which is pepper paprika and some other stuff after assemble added a little butter on top of potatoes also used idaho potatoes kleft skin on ,but cooked whole in microwave for 2 min before sliceing

I did tweek this recipe a bit to make it similar to an oven baked pork chop recipe I sometimes use. I added 2 tsp. rubbed sage to the flour, along with salt & pepper to taste. I did NOT add salt to the cheese, it's salty enough! I also used only 2 builion cubes - one beef and one chicken. After browning the chops I sprinkled them with a little lemon zest, then the cheese. I used 4 potatoes and one large onion, layering as stated. It turned out great, very flavorful and easy.

A hit with my family! I actually used 6 thin pork chops with this recipe. I seasoned the pork chops with salt and pepper before I floured them and added a little more water to the beef bouillon mixture so that it wouldn't get too salty. Wasn't sure about the lemon, so I left it out. Turned out awesome. Really easy that even my cullinary challenged husband can make it! I'd definitely make it again.

This was so good! At first I was worried about the lemon juice but in the end it gave the pork an awsome little kick! I will be making this a lot!

I have been making something similar to this for years, using canned soup, but have been looking for a version that doesn't use the soup - this is very close. I must have had very juicy onions, because the sauce was very thin. I also was able to taste the lemon juice, so next time will only use half of what is called for. Like others, I finished this in the oven (we are remodeling and I knew I would not have access to the cooktop later in the day - so browned the pork chops and assembled everything in a large covered casserole dish, and refrigerated until time to pop it in the oven). If I can figure out a way to thicken the sauce a bit, I would rate this a 5.

I make this all the time & have passed the recipe on many times. The only things I do differently are: season the flour with garlic or onion powder; fry the chops until they are a golden brown & put the onions on the bottom of the skillet, under the chops, they get really carmelized. This is my favorite way to have pork chops! If I could give 10 stars, I would!

Maybe I did something wrong?? 3/4 cup of water didn't seem to be enough to even cover the bottom of the pan so I did add a little more.... my end result was pork chops covered in a mushy coating. And the potatoes weren't tasty either, according to my whole family. Sorry, it didn't work for me. :(

Good recipe! Easy, simple, yummy! I would follow what others have said and use less salt.. or even leave it out next time. Also, I did cook my potatoes for a bit in a separate skillet while the chops were browning.. however.. I think next time I won't do that.. They turned out a little too tender... but they were still quite tasty!

This was fabulous. I followed the instructions exactly the first time I made it. The second time my skillet was busy, so I popped it in the oven (covered). Big mistake. No carmalization. It just stewed. So don't do that.

I followed the recipe straight. …except when I added an extra half cup of water (gave more gravy in the end) I'm typically a really bad cook but this turned out pretty awesome! Def only use 2 bullion cubes, though. It wasn't overly salty but, could've done with just a bit less. This has officially made it to the dinner rotation!

Sounds yummy, I am going to try it tonight but going to add a green pepper to it because I just like the combination of gr peppers,onoins, and potatoes.

I have to say this is by far the best way to cook pork chops! I do not change a thing when I make this recipe, it is perfect just as it is. The flavor is wonderful and I make this dish at least once a week now.

Really easy, and delicious! I made it exactly as it reads, but I used vegetable broth instead of beef. I don't think it made a difference. It was great! Definite keeper.

I thought that this was great. Very delicious. My husband and I enjoyed it very much on a cold winter night, and so easy. I also modified it a little by adding some garlic powder to the flour and added carrots into the skillet!

This was a very good and easy recipe to make. I did layer everything in a casserole dish, deglaze the pan using the beef broth and draining excess grease off. Poured over top and baked 325. for an hour. Was very good. I will make again. Thanks for sharing.

Apologies but this was average at best. The pork was not tender and the flavor was bland. It did smell good, but will not be making again.

This dish was very good. Its a quick and easy recipe to make for dinner. Yet I have to agree with other reviewers that the pork was bit too salty, even if you omit the salt from the Parmesan cheese mixture. I used chicken bouillon because I didn't have beef but I don't know if that makes a difference. In the future, I plan to replace it with low-sodium bouillon. Other than that, thumbs up on this one!

I add the pepper (no salt) to the flour mixture, then just use the parm on the layers. My very picky husband hates cheese (!) so I go light on the parm on his chop and he really enjoys this dish. I do add about 1/4 teaspoon dried rosemary to the flour as well for a nice subtle dash o' fancy.

Absolutely five stars! I like to fix new recipes so I seldom fix the same one more than once.... this is one that I will fix often 'cause it's REALLY good!! You don't need a knife to cut the meat, it just pulls apart with your fork and it's really moist... and the potatoes and onions are great!

I wanted an easy recipe for pork chops and this was it. I wasn't sure how the taste would be since there are hardly any seasoning in the recipe but made as directed anyway. I did use only one onion though since it looked like a ton once it was sliced. It was very good and the pork was so tender! My husband and son loved it, and between the three of us, this meal was all eaten with no leftovers at all!

This is a good, easy, tasty staple. We thought the potatoes were especially delicious (I for one, couldn't get enough!). I did cut down on the onions and used just one onion instead of two, which was still more than enough. Will make again!

My boyfriend and I really liked this dish. It is very easy to make once everything is in the skillet...basically, you leave it alone for 40 minutes, so that is super easy. I might use a little less oil next time because it kind of makes the potatoes a little greasy.

We just got done eating this meal. I was concerned about the parmesan cheese, and was a little worried that the amount of bouillon was too much for the amt of water, so I used 2 instead. Also, I didn't have any onions, so I used some onion powder. I gave it 4 stars based on the recipe as written, I think having onions would have been much better, and I really should have added all the bouillon. The chops turned out tender with a very tasty, crispy bottom. The potatoes were evenly cooked and the sauce wasn't overpowering. Once you have everything put together in the pan, put the lid on, don't stir or turn it. Will definitely make this again... this time following the recipe exactly as written... once I get some onions. ;)

Loved this recipe! I made a few variations which I think made the meal. I used small golden potatoes (they are creamier and have a slight sweetness to them,) a couple handfuls. I sauteed onions along with a few shallots which made it so flavorful! I also used chicken stock instead of beef bullion to reduce the sodium content. It was delicious!

This is a quick and excellent recipe. I like to use butter instead of oil to brown the chops, extra Parmesan cheese, and chicken broth instead of beef broth. Yummy and sooo easy!

The is delicious. My husband raved about this. The only thing I changed was instead of using bouillon I use beef or chicken stock depending on which I have. To me that gives it a richer taste. I did not use the Parmesan cheese since I didn't want any cheese in this dish. It is good with or without it.

Meh. We weren't impressed. We were hungry though so we ate it. It really needed some flavor. It was simple to fix. Mine took quite a bit longer though to cook the vegetables through. As always I enjoyed fixing a new recipe and trying out a new dish.

This was tasty!! Even the little ones were raving, which is rare for a meat dish in our house. Enjoyed it thoroughly, will definitely make this again. Loved how tender the pork was. Thanks!!

Super good. I did a few things differently. I used red-skin new potatoes, put the onions on the bottom, used beef broth instead of the bouillon, and thickened the sauce afterward to make a gravy.

I didn't tweak a single thing and this was one of the best pork chop dishes I have ever cooked. Served it with sauteed musrooms and cornbread and we're still raving about it!

Wow- this is outstanding! If I could give it 10 stars I would because I was licking the plate! The only change I made was putting the onions (and some mushrooms that I needed to use up) on the bottom. So good!

There are some wonderful recipes on this website, but I think this is the best one I've come across. Not because it's somehow extremely tasty (which it is, but that's not the point I'm trying to make). It's because of the basis it gives to expand on. I'm not a chef or particularly great at cooking, but the variations I've made on this recipe have been vast, and every time it's turned out supremely delicious. From using other meats, to other spices etc. etc. If anything, it needs a tad more cheese. I'm had it so much over the last few weeks that I'm completely sick of it, but my family is begging me to cook it! :)

Very good and very easy. Used boneless chops and a can of beef broth. Even the kids ate it!

I had to make a few changes based on what I had on hand. Dredged the pork chops in the flour mixture with parm cheese, garlic salt and pepper, then browned as directed. Removed them and added onions and sprinkled with the leftover flour/cheese mixture. Added pork chops back to the skillet and poured in the beef broth w/ lemon juice (reduced to 1 cube after reading other reviewers comments). Very tasty -and the extra flour made a nice saucy gravy. I can't wait to try it with potatoes next time.

This tasted pretty good. It was salty, even though I used reduced salt boullion. I would leave out the added salt next time. I would also skip flouring the chops before browning. They didn't look very appetizing. I'll just whisk in a bit of flour towards the end of cooking. I will definately make this again, perhaps experiment with seasonings. I'll also try it in the oven, as suggested by Linda323.

Extremely yummy. I took the advice of the most helpful reviewer and browned the chops in the skillet and moved everything else into a 9x13 pan covered with foil and baked. I also caramelized the onions in the skillet after I browned the pork chops. Thanks for a yummy recipe.

I would leave the potatoes cut a little thicker, as well as the onions. The thicker the ingredients, the longer cook time, yes, but also the better texture. I usually make ours in a large pot which works just fine.

This is a tasty and simple recipe. Two buillon cubes and 1 onion is plenty, but I did double the amount of parmesan cheese. The flavors mesh very well and the pork is so tender!

Very good and so simple. I used 4 regular russet potatoes in place of the yukon golds and it was delish! My husband loved it and even mentioned to me again today how good it was last night.

Very very good, simple recipe. I tweaked it only a tiny bit -- I chopped one of the onions, and used it to deglaze the pan after browning and removing the pork chops, tossed in a minced clove of garlic, then a few spoonfuls of the boullion mixture to completely deglaze the pan before adding the pork chops and the other ingredients. I also used only two boullion packets (I used a liquid packet version).

Fantastic! The chops melt in your mouth, perfect winter time meal! And I love that you can walk away from it once it is assembled.

Salt the porkchops, use only 1 potato per chop.

This was great. My boyfriend raved about it. I used one less onion. Great traditional meat and potatoes dish.

Awesome, I have made this several times and I believe it is my husbands favorite way to eat pork chops. I have also added a bit of white wine instead of water and it adds a great flavor.

Easy & DELICIOUS!!! Just needed to simmer a little longer!

This is a pretty easy recipe and it tastes so good! Love that it's a one-skillet recipe, too. I also sauteed the onions for a minute, then put the chops on top of them. Very Good!

I made this last night using the recipe listed, except we had 6 slices of pork loin instead of the chops. YUMMY! It was so good and we had the leftovers for lunch today and I thought they were even better than last night. Definitely going to keep this on the list to make again.

My husband LOVED this recipe. He said it was outstanding. Trust me that is unusual for him and he is a picky eater. I thought it was very good too.

Excellent meal. My Husband loved it. I sauteed the onions with the pork chops so they were nice and tender. Also added paprika and some other seasoning. Came out awesome.

These are quite good! Tender and flavorful! I modified as others have and baked this at 350 for an hour. I put the layered chops and potatoes in a 13x9 glass dish and covered it with foil. After an hour, I took off the foil and cooked for 10 more minutes. Will be making again!

This tasted pretty good. It was salty, even though I used reduced salt boullion. I would leave out the added salt next time. I would also skip flouring the chops before browning. They didn't look very appetizing. I'll just whisk in a bit of flour towards the end of cooking. I will definately make this again, perhaps experiment with seasonings. I'll also try it in the oven, as suggested by Linda323.

Pretty good. I skipped the flour part and sprinkled some onion/garlic powder when I added the potatoes. In fact, these were done quicker than stated in the recipe but who can complain about that? Thanks!

Great recipe!!! We left out the cheese, and used low sodium bouillon cubes. I have been telling everyone about this recipe since making it three days ago. Will make again.

Really good recipe. I made it somewhat easier in that I didn't mix everything in separate bowls I just added it all to the skillet. Also I used already made beef broth instead of boullion. This also helped control the salt a little better. The only minor change I made was to add a little garlic, although it certainly didn't need it and I cut back on the onion a little. Since my skillet is oven safe I threw it in the oven instead of cooking everything on the stove. Tip: Make sure your potatoes are evenly sliced otherwise some will be over cooked and others won't be cooked enough. A mandolin is a great idea.

This was really delicious. I followed the recipe to a T exceept that I used red potatoes instead of yukon because I had them on hand. My husband looved it; definately a make-again.

I made this for my honey-be's tough co-workers and they loved it. For these guys the display and look of the dish alone made it seem fancy and difficult. I am now the most popular wife there. A little parsley on top made it perfect.

Delicious flavor! Only thing is I somehow dried out the chops a little bit, maybe next time I will add them about 10 min after onion and potato start simmering. Because there WILL be a next time...its that good! Thanks!

I can't even explain how much I love this recipe. It's SO easy, and I have always had trouble cooking pork chops - they come out perfectly this way. I almost always have these ingredients in the kitchen since I buy big packs of pork and bags of onions and potatoes. It tastes fantastic, and even the resulting gravy is amazing - my boyfriend liked it so much that he saved it to put on rice the next day. The first time I made it almost exactly as written - the only change was that many people said it was too salty, so I just used some leftover broth instead of bouillon and water (hard to take away salt, easy to add more if needed!) Wonderful! I've changed things since, but not because it needed it - just substituted whatever was on hand. Recommendations: - Use broth or stock, or reduce the number of bouillon cubes. If you think it's not salty enough when it's done, just sprinkle on some garlic salt. - I agree that the ratio of onions to potatoes and pork is a little much, but this wasn't a problem for me as I love onions. If you're not a huge fan, use two small or one large. - Super flexible recipe: try adding mushrooms at the beginning or maybe peas in the last few minutes. I suspect that you could probably even put the rice in the same pan, adding the proper amount of liquid, but I haven't tried it.

My family loved this. They say they particularly liked the potatoes. I think this is because it's flavorful but doesn't have all the cheese and canned creamed soup like other equally tasty pork chop recipes.

Excellent recipe!! I substituted sweet potatoes for regular potatoes and it was delicious. My husband also loved it. Definitely a keeper!!

I was afraid this recipe would be too bland, but was pleasantly surprised by its flavor. The parm cheese gives it a nice zip. We are not normally big fans of pan cooked pork chops (because they dry out so easily), but these were very moist and tender. It's a "keeper"!

This has become a staple for dinner. We love this recipe!

Very good, lots of flavour. There's nothing really special about it, however. I should have added more broth during cooking, as the meat wasn't as tender as I would have liked.

I just finished making this, but I do not recommend it. It came out very bland (even with my own tweaks of adding some sauteed garlic and a little onion) and just made me long for something better. It's passable when you're hungry I suppose, but other than that, it's kind of a waste of time. It ends up feeling like just a messy and all too bland mixture. Very disappointed.

OMG!!!! So good and so easy. I want to make it again tonight!!!

too salty...try using brown gravy mix next time! Other than that...these were fantastic

This was pretty good. Easy to put together. Not super quick but very hands off, so it works for me for a weeknight. 40 minutes was a little too long for anyway, the potatoes were completely falling apart. I did what another reviewer did and removed the pork from the pan after browning and quickly cooked the onions, then putting the pork back on top of the onions. Not sure if it made that much of a difference. The pork itself could have used more flavour, and the parmesan cheese felt a bit out of place (not unpleasant but a little strange to me in this combination), but overall not bad at all.

Quite good and easy to make. I used 2 tsp of chicken broth and omitted all other salt. And added some seasonings to the flour. The pork came out nice and tender. The only thing my husband wished for was more sauce.

Fabulous, a new family favorite!

Easy & delicious. I used 2 cubes instead of 3 as suggested by others. I love to make smothered pork chops and this recipe is a much healthier alternative without compromising the flavor. I will definitely make again. Thanks chefjenwin.