Skillet Pork Chops With Potato And Onion Recipes

Steps:

• 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).

Steps:

• Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
• Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
• Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.

Steps:

• 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.

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour and place in the hot 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. Cover chops with a layer of potato slices. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• Pour beef broth and lemon juice 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 160°F.

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

Steps:

• Sprinkle pork chops with pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Remove and keep warm. , In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers; bring to a boil. , Top with pork chops. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°, stirring occasionally. Let stand 5 minutes before serving.