Skillet Pork Chops with Potatoes and Onion By: JAWINFREE "A great cold weather dish that takes little prep time and yields tender chops." Ingredients 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 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 160 degrees F (70 degrees C). Nutritional Information Amount Per Serving Calories: 410 | Total Fat: 17.4g | Cholesterol: 83mg Powered by ESHA Nutrient Database Nutritional Information Skillet Pork Chops with Potatoes and Onion Calories: 410 Total Fat: 17.4g Cholesterol: 83mg ------------------------- Southern-Style Pork Chops By: Tina C. "I came up with this recipe when I was craving something to remind me of growing up in Georgia. Remember to taste before adding additional salt as the soup mix is pretty salty. Serve over white rice, mashed potatoes, or buttered noodles." Ingredients 2 tablespoons vegetable oil 1 (1 ounce) package dry onion soup mix 6 boneless pork chops 3/4 cup white wine 1/2 cup heavy cream 1 tablespoon garlic powder salt and ground black pepper to taste Directions Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes. Nutritional Information Amount Per Serving Calories: 278 | Total Fat: 19.3g | Cholesterol: 66mg Powered by ESHA Nutrient Database Sodium: 1131mg Total Carbs: 31.2g Dietary Fiber: 3g Protein: 31.6g --------------------------- Pirates' Pork Chops By: KOKONUTGRL "Pork chops are simmered in a tangy sauce with pineapple and raisins before serving over rice. A favorite growing up!" Ingredients 1 tablespoon vegetable oil 4 (3/4 inch) thick pork chops 1 (15 ounce) can pineapple chunks with juice 1/4 cup golden syrup 1/4 cup ketchup 1/2 teaspoon curry powder 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/8 teaspoon ground black pepper 3 tablespoons raisins Directions Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender. When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve. Nutritional Information Amount Per Serving Calories: 293 | Total Fat: 8.7g | Cholesterol: 32mg Powered by ESHA Nutrient Database ----------------------------