Skillet Pork Chops With Potatoes And Onion

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Skillet Pork Chops With Potatoes And Onion to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Skillet Pork Chops With Potatoes And Onion, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a large skillet over medium heat

Step 2: Technique & Execution

Coat the pork chops with flour, and place in the skillet

Step 3: Technique & Execution

Brown about 4 minutes on each side

Step 4: Technique & Execution

In a small bowl, mix the Parmesan cheese, salt, and pepper

Step 5: Technique & Execution

Sprinkle 1/2 the Parmesan cheese mixture over the pork chops

Step 6: Technique & Execution

Layer chops with the potatoes