Pork Potatoes and Onions

INGREDIENTS

4    boneless pork chops

2    tablespoons all-purpose flour

2    tablespoons olive oil

¼   cup grated Parmesan cheese

4    Yukon Gold potatoes, peeled, sliced 1/8 inch

1    large white onion, thickly sliced

¾   cup beef broth

1    tablespoon lemon juice

METHOD

Dust the pork chops with the flour on both sides and set aside.  In a large skillet over medium-high heat, add the olive oil and swirl to coat. When hot, add the pork chops and cook until browned on both sides, turning once – about 4 to 5 minutes. Remove the skillet from the heat.

Sprinkle half of the cheese over the chops in the skillet. Arrange an even layer of potato slices on the pork chops and sprinkle the remaining cheese on top of the potatoes. Top the potatoes with the onion slices, mix the broth and lemon juice together and pour over the onions.

 Return the skillet to the heat and bring to a boil. Reduce heat to a medium-low simmer, cover and cook until the chops and vegetables are cooked through, as much as 40 minutes with thick pork chops. Serve immediately.

Adapted from a recipe in All Recipes magazine