Pork Chops With Potatoes And Onions 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:

• 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 160°F (70°C).

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
• Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
• Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes in a 10x15 inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour this over the pork and potatoes.
• Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until potatoes are tender and the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

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:

• Wash chops, pat dry. Dip in flour, then egg, then breadcrumbs. Heat oil, and add potatoes, and onions. Place breaded chops on top, and let cook slowly over medium heat. Once chops begin to brown, give the pot a "stir", so that any browned potatoes can rise up to the top, and the chops can continue to brown evenly. Drain on a paper towel, and serve one chop with a side of onions and potatoes.
• I like to seve this with a dollop of sour cream, and some green beans!

Steps:

• Heat oil in a large skillet over medium heat. Sprinkle chops with the seasoning salt, coat with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese 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 to an hour, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).

Steps:

• Heat the oven to 325 degrees F/160 degrees C.
• Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
• Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

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.