One-Dish Pork Chops, Potatoes and Onions |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I made a few changes to the original and am posting here for the zaar fans to enjoy (as well as for me to find with ease). It produces a tender dish with a wonderful flavorful. Ingredients:
2 tablespoons vegetable oil |
4 center-cut pork chops (bone-in) |
1 teaspoon paul prudhomme's magic poultry seasoning (or your favorite seasoning salt) |
2 tablespoons all-purpose flour |
1/3 cup parmesan cheese, grated |
1/4 teaspoon pepper |
4 yukon gold potatoes, thinly sliced |
2 medium onions, sliced into eighths |
3 beef bouillon cubes (or 1 cube if using knorr brand) |
3/4 cup hot water |
1 tablespoon lemon juice |
Directions:
1. Heat oil in a large skillet over medium heat. Sprinkle chops with the seasoning salt, coat with flour, and place in the skillet. Brown about 4 minutes on each side.
2. In a small bowl, mix the Parmesan cheese 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 to an hour, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
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