Recipe Details
Ingredients
-
2tablespoonsvegetable oil
-
4pork chops (1/2 inch thick), trimmed
-
2tablespoonsall-purpose flour
-
⅓cupgrated Parmesan cheese
-
½teaspoonsalt
-
¼teaspoonpepper
-
4Yukon Gold potatoes, thinly sliced
-
2medium onions, sliced
-
3cubesbeef bouillon
-
¾cuphot water
-
1tablespoonlemon juice
Cooking Directions
-
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).
glutenfreegirl
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories354 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 5g |
25% |
| Cholesterol 44mg |
15% |
| Sodium 1079mg |
47% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 3g |
11% |
| Total Sugars 3g |
|
| Protein 21g |
|
| Vitamin C 6mg |
30% |
| Calcium 102mg |
8% |
| Iron 1mg |
5% |
| Potassium 346mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
