Skillet Pork Chops with Potatoes and Onion Recipe -
Skillet Pork Chops with Potatoes and Onion Recipe

Skillet Pork Chops with Potatoes and Onion

Recipe by  

"A great cold-weather dish that takes little prep time and yields tender chops."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. 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 bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
  4. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2007

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.

Most Helpful Critical Review
Jan 24, 2012

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).

Nov 14, 2007

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!

Oct 31, 2007

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!

Jan 17, 2007

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!

May 09, 2003

this is simple and delicious. I use less boullion (2 cups) and bake in a 350 degree oven for 1 hour (pan covered.

Feb 10, 2005

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.

Oct 17, 2006

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!


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 1079 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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