One pan pork chops with potatoes and onion
Pork chops are pan-fried until golden, then topped with layers of sliced potatoes, onions and lots of grated Parmesan in this savoury one-pan dish.
Ingredients
Serves: 4
- 2 tablespoons vegetable oil
- 4 pork chops, trimmed
- 2 tablespoons plain flour
- 25g grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 potatoes, thinly sliced
- 2 medium onions, sliced
- 3 beef stock cubes
- 180ml hot water
- 1 tablespoon lemon juice
Method
Prep:20min ›
Cook:50min ›
Ready in:1hr10min
- Heat oil in a large pan over medium heat. Coat the pork chops with flour and place in the pan. Brown about 4 minutes on each side.
- 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 stock cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
- Cover pan and reduce heat. Simmer for 40 minutes, until potatoes are tender and pork chops are cooked through.
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Reviews & ratings
Average global rating:
(764)
Reviews in English (570)
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. - 30 Nov 2007 (Review from Allrecipes US | Canada)
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! - 14 Nov 2007 (Review from Allrecipes US | Canada)
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! - 31 Oct 2007 (Review from Allrecipes US | Canada)