Ingredients:
2 tablespoons vegetable oil
2 -3 tablespoons all-purpose flour
salt
pepper
4 pork chops, trimmed ( 1/2 -3/4″ thick)
1/3 cup parmesan cheese
4 yukon gold potatoes, thinly sliced
2 medium yellow onions or 2 medium white onions, thinly sliced
2 -3 beef bouillon cubes
3/4 cup hot water
1 tablespoon fresh lemon juice
Directions:
Heat oil in a large skillet over medium heat.
Coat pork chops with flour mixed with salt and pepper.
Place chops in skillet and brown about 4 minutes on each side.
In a small bowl, mix Parmesan with salt and pepper.
Sprinkle about half of cheese mixture over pork chops.
Layer chops with the potatoes.
Sprinkle remaining cheese mixture over potatoes.
Top with the onion slices.
In a small bowl, dissolve bouillon with the hot water.
Stir in lemon juice and and pour over the layered pork chops.
Simmer approximately 30-35 minutes, until vegetables are tender and pork has reached an internal temperature of 155 degrees.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.