Fried Pork Chops With Potatoes And Onions Recipes

SKILLET PORK CHOPS WITH POTATOES AND ONION

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).

PORK CHOP SKILLET DINNER

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.

ONE-DISH PORK CHOPS, POTATOES AND ONIONS

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).

ONION PAN-FRIED PORK CHOPS

Steps:

• Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
• Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

PAN-FRIED PORK CHOPS WITH ONIONS

Steps:

• Sprinkle pork chops with creole seasoning.
• Dredge pork chops in flour, shaking off excess.
• Cook pork chops in hot vegetable oil in a large skillet over med-high heat 1-2 minutes on each side or until golden brown.
• Remove from skillet and keep warm.
• Add in onions and water, stirring to loosen particles from the bottom of the skillet; saute 10 minutes or until golden brown.
• Return pork chops to skillet; lower heat to low; cover and simmer 5 minutes.

CRISPY FRIED PORK CHOPS W/BACON ONION GRAVY

Steps:

• 1. I had thick pork loin chops for this recipe, however, I didn't want them thick, so the 1st thing I did was I pounded them out to about 1/4 inch thickness. NOTE: these pounded out pretty big, feel free to split the chops before battering and frying.
• 2. Set up 3 bowls for battering: 1st bowl combine flour and seasonings to taste (with seasoning listed). 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl Panko bread crumbs with a sprinkle of salt if desired.
• 3. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
• 4. Rinse pork and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in Panko bread crumbs.
• 5. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep the pan nicely coated. Remove chops from skillet once done and keep warm in a 170-degree oven. Reserve drippings for gravy.
• 6. Add onions and bacon pieces to the drippings and saute until bacon is crisp and onions are tender. Stir in 2 to 3 tablespoons of the flour reserved from battering the chops. NOTE: you can add more seasoning if desired. Continue cooking until bubbly and then add chicken broth and heavy cream. Stir until thickened.
• 7. I cooked the egg noodles about 10 minutes before serving time. I did add a little butter to the noodles and I sprinkled a little salt and pepper on them once cooked and drained. You could use rice, mashed potatoes, or your choice of pasta.
• 8. Serve chops over noodles (or mashed potatoes or rice) and spoon gravy over chops. Garnish with fresh parsley if desired. Enjoy!

PORK CHOPS WITH POTATOES AND ONIONS

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).