A definite keeper. This was a robust, hearty, and filling dish that my family, all guys except me, really enjoyed. I especially liked how tender the pork turned out. I used all the specified ingredients, but made minor changes in the cooking method. I seasoned the flour with salt and pepper before coating the chops and did not need to add either to the broth. To speed things along and assure everything cooked evenly, I placed the sliced potatoes in just enough water to cover them and microwaved them until they were tender-crisp. I also removed the pork chops after they were browned and sauteed the onions in the remaining oil until they were tender-crisp. I layered the onions on the bottom, then the chops, covered with parmesan cheese, then the potatoes. I reserved the water I used to microwave the potatoes and mixed in the boullion (granules instead of cubes) and lemon juice. Using the reserved water preserved the potato starch and helped thicken the gravy. Once I brought everything to a boil, I turned down the heat to the lowest setting (to avoid burning the onions on bottom), covered the pan, and let it simmer till the potatoes fully cooked. Served over white rice with a side dish of brussel sprouts. My guys all gave it 5 stars!
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