Recipe by chefjenwin
"A great cold-weather dish that takes little prep time and yields tender chops."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pork chops (1/2 inch thick), trimmed
grated Parmesan cheese
Yukon Gold potatoes, thinly sliced
medium onions, sliced
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.
I cooked this in an electric skillet, making 6 chops. I had to make about 6 times the potatoes(yukons are tiny) to fill the pan. On 1 side I made as instructed. The other side I flipped the ingredients, putting the onions & potatoes on the bottom. Here's the deal. The flour leaves a mushy coating on thbe chops no matter what you do. Kind of a turn off. Whatever is on the bottom of the pan gets ALL of the flavor. The potatoes on the bottom were especially awesome but on top, just blah. I actually threw out the chops that were on top. They were....not good. I would not make it again but I would maybe just cook potatoes this way. They were really a hit(those that were on the bottom).
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!
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!
This was fairly easy to make and quite tasty. I'm giving a 4 star just because I had to modify it. I only put 1 onion because 2 just seemed overpowering. I fried the pork chops, removed, added a bit of butter, then browned the onions slightly. I did the rest of the recipe as stated, but I did not put any salt and I replaced the beef granules by 1/2 salt beef concentrate. It was not salty at all and even my children liked it. My 7 year old who hates potatoes, liked the potates this way. Oh, and by the way, I used red potatoes, sliced with the peel on to get some extra vitamins! Thanks for the recipe, we'll be doing this one again!
this is simple and delicious. I use less boullion (2 cups) and bake in a 350 degree oven for 1 hour (pan covered.
This recipe was FABULOUS. Real stick to your ribs comfort food. I did a few things different, I only used one onion (it was pretty big) and sauteed it in a little butter first for flavor. I also opted to bake it in the oven, my pan didn't have a lid so I covered it with foil, baked for about 1/2 hour then baked uncovered for another 10-15 minutes. Definitely something I will make again, it was simple and easy. I will probably add some spices next time to play around.
My husband and I loved this. The potatoes were so creamy, and the pork chops were awesome. I added tarragon, thyme, oregano and garlic powder. It was a little salty, so next time I wont add any additonal salt. And make sure that you're using a very large skillet with a good fitting lid. My skillet was too small, so the grease that spattered onto the stove started a minor fire the next day when I used that burner;) This is definitely a keeper though!
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Pork Chops with Potatoes and Onion
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 147
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make simple pan-fried pork chops smothered in deliciousness.
Learn how to make delicious pork chops with sweet potatoes and sauteed apples.
See how to make a simple but scrumptious one-pan pork chop meal.