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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
- 1/3 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
Directions
Step 1
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.
Step 2
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.
Step 3
In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
Step 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).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat5g | 25% |
| Cholesterol44mg | 15% |
| Sodium1079mg | 47% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein21g | |
| Vitamin C6mg | 30% |
| Calcium102mg | 8% |
| Iron1mg | 5% |
| Potassium346mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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