A great cold-weather dish that takes little prep time and yields tender chops.
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
1
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.
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).
