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

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

354 calories; protein 20.9g 42% DV; carbohydrates 31.2g 10% DV; fat 16.4g 25% DV; cholesterol 44.4mg 15% DV; sodium 1078.7mg 43% DV. Full Nutrition

Reviews (605)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(368)

Most helpful critical review

Rating: 3 stars
01/24/2012
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). Read More
(24)
811 Ratings
  • 5 star values: 514
  • 4 star values: 231
  • 3 star values: 48
  • 2 star values: 11
  • 1 star values: 7
Rating: 5 stars
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. Read More
(368)
Rating: 5 stars
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! Read More
(228)
Rating: 5 stars
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! Read More
(183)
Advertisement
Rating: 4 stars
01/17/2007
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! Read More
(78)
Rating: 5 stars
05/09/2003
this is simple and delicious. I use less boullion (2 cups) and bake in a 350 degree oven for 1 hour (pan covered. Read More
(64)
Rating: 5 stars
03/10/2011
Outstanding! No changes made.(can't rate a recipe if you change it..can you!) Read More
(53)
Advertisement
Rating: 5 stars
02/10/2005
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. Read More
(48)
Rating: 5 stars
10/17/2006
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! Read More
(35)
Rating: 5 stars
07/23/2008
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. Read More
(24)
Rating: 3 stars
01/24/2012
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). Read More
(24)