When you’re craving a hearty, home-style dinner that’s both comforting and easy to prepare, these Skillet Pork Chops with Potatoes and Onions are an excellent choice.
Tender pork chops slowly simmer alongside buttery Yukon Gold potatoes and sweet onions in a rich, savory broth, creating a complete one-pan meal that’s packed with flavor.
This classic skillet dinner is perfect for chilly evenings when you want something warm and satisfying without spending hours in the kitchen.
As everything cooks together, the potatoes absorb the seasoned broth while the pork remains juicy and tender, making every bite incredibly delicious.
Pair it with a simple green vegetable or fresh dinner rolls for an unforgettable family meal.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 4 boneless or bone-in pork chops (about 1/2-inch thick), trimmed
- 2 tablespoons all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 Yukon Gold potatoes, thinly sliced
- 2 medium onions, thinly sliced
- 3 beef bouillon cubes
- 3/4 cup hot water
- 1 tablespoon fresh lemon juice
Directions
- Heat the vegetable oil in a large skillet with a tight-fitting lid over medium heat.
- Lightly coat both sides of each pork chop with the flour, shaking off any excess.
- Add the pork chops to the hot skillet and cook for about 4 minutes per side until nicely browned. Remove from the heat if needed while preparing the remaining ingredients.
- In a small bowl, combine the grated Parmesan cheese, salt, and black pepper.
- Sprinkle half of the Parmesan mixture evenly over the browned pork chops.
- Arrange the thinly sliced Yukon Gold potatoes over the pork chops in an even layer.
- Sprinkle the remaining Parmesan mixture over the potatoes, then top with the sliced onions.
- In a separate bowl or measuring cup, dissolve the beef bouillon cubes in the hot water. Stir in the lemon juice until well combined.
- Carefully pour the broth mixture over the layered pork chops and potatoes.
- Cover the skillet, reduce the heat to low, and simmer gently for about 40 minutes, or until the potatoes are fork tender and the pork reaches an internal temperature of 145°F (63°C).
- Allow the skillet to rest for a few minutes before serving. Spoon plenty of the flavorful broth over each pork chop and potato serving.
Chef’s Notes
- Chicken bouillon can be substituted for beef bouillon if you prefer a lighter, more delicate flavor.
- For an extra creamy sauce, stir a few tablespoons of sour cream into the hot broth just before serving.
- Fresh thyme, rosemary, or parsley make excellent garnishes and add wonderful aroma.
- Slice the potatoes as evenly as possible so they cook at the same rate.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in a covered skillet.