One pan pork chops with potatoes and onion

    1 hour 10 min

    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.

    26 people made this

    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

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. 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.
    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.
    3. In a small bowl, dissolve the beef stock cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
    4. Cover pan and reduce heat. Simmer for 40 minutes, until potatoes are tender and pork chops are cooked through.

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    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)