Ingredients for Pork Chops With Potatoes And Onions
- Vegetable Oil
- 4 (1-inch thick) pork chops
- All Purpose Flour
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Salt and pepper to taste
- Yukon Gold Potatoes
- 1 large onion, thinly sliced
- 2 beef bouillon cubes
- 1 cup hot water
- 1 tablespoon lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pork Chops With Potatoes And Onions? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pork Chops With Potatoes And Onions
- Preheat oven to 375°F (190°C).
- Pat 4 (1-inch thick) pork chops dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat.
- Dredge pork chops in 1/4 cup all-purpose flour, shaking off any excess.
- Sear pork chops for 3-4 minutes per side, until golden brown.
- In a small bowl, combine 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Sprinkle half of the Parmesan mixture over the seared pork chops.
- Arrange 1 pound small red potatoes (halved or quartered if large) and 1 large onion (thinly sliced) around the pork chops in the skillet.
- Sprinkle the remaining Parmesan mixture over the potatoes and onions.
- In a small bowl, dissolve 2 beef bouillon cubes in 1 cup of hot water. Stir in 1 tablespoon lemon juice.
- Pour the bouillon mixture evenly over the pork chops, potatoes, and onions.
- Transfer the skillet to the preheated oven and bake, covered, for 40 minutes, or until the pork chops reach an internal temperature of 160°F (71°C) and the potatoes are tender.
- Optional: Uncover the skillet for the last 5-10 minutes to allow the top to brown slightly.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
16g
Fat
36g
Carbs
12g
