Skillet Pork Chops with Potatoes and Onion

I can't always tell whether I'll like a recipe just by reading it - somehow, I'm better with wine reviews.  This one looks pretty pedestrian but turned out to be very tasty.  It's something of a blank slate.  I added chives and sage and lots more cheese, used fingerling instead of Yukon Gold, beef broth instead of bouillon and simmered it for only 20 minutes. I'll make this again.  Even though it begins with only 3/4 cup of broth there is a lot of pan sauce (see below).  

4 servings

14 calculated points

Pinot Noir

Ingredients

• 2 tablespoons vegetable oil
• 4 pork chops (1/2 inch thick), trimmed
• 2 tablespoons all-purpose flour
• ⅓ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 Yukon Gold potatoes, thinly sliced
• 2 medium onions, sliced
• 3 cubes beef broth
• ¾ cup hot water
• 1 tablespoon lemon juice

Directions

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.

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.

In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.

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).