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 CHOPS, POTATOES, CARROTS, AND ONIONS

Steps:

• 1. Melt butter over medium to high heat
• 2. Salt and pepper port chops and sear on each side just enough to take the pick away
• 3. Peel and cut up potatoes, carrots and onions while pork is searing.
• 4. Add the cup of water and layer all of the veggies over top of the pork. Turn heat down to low to medium and cover with a tight lid. Simmer for an hour and half depending on the thickness of your chops. If they are thin, may take less time. It is done when potatoes and carrots and pork is tender and falling apart.
• 5. When serving, mash the potatoes with your fork and cover with the juice from the pot. Delish!!!!!!!

PORK CHOPS WITH MUSHROOMS AND ONIONS

Steps:

• Trim fat off pork chops and season generously with seasoning salt.
• Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
• Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
• Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
• Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

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).

FRIED PORK CHOPS WITH POTATOES AND ONIONS

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!

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.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Set aside 2/3 of the spice mixture for later use. Sprinkle remaining spice mixture onto the pork chops, coating all sides.
• Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook in the hot oil until browned, 3 to 5 minutes per side. Remove pork from the skillet.
• Add onion to the skillet and cook until tender, about 3 minutes. Add apples; cook and stir for 2 more minutes. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
• Reduce heat to low, cover, and simmer until pork is longer pink in the center, and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).