Recipe by chefjen
This is a recipe handed down from my grandmother to my mom and now to me. It is simple and hearty and can be changed as your tastes wish - different seasonings in flour, different cheeses, sweet potatoes instead of white, a favorite vinegar instead of lemon juice, etc. Use the number of bouillon cubes based upon how much salt your family prefers. The only limit is your imagination.
Top Review by bmcnichol
This was good and easy to make. I used five thin pork chops and didn't coat them in flour. I used hash brown potatoes and didn't use the lemon juice. We enjoyed this for dinner.
- 2 tablespoons vegetable oil
- 2 -3 tablespoons all-purpose flour
- 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 See How It's Made
- 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.