Pork chops are pan-fried until golden, then topped with layers of sliced potatoes, onions and lots of grated Parmesan in this savoury one-pan dish.
I needed a recipe that could cook on it's own while I was at class. I tweaked this a bit and WOW! It's very easy and super delicious. I used boneless pork loin. Browned in skillet. Layered the ingredients as instructed in a casserole dish. Deglazed skillet with beef broth and poured over potatoes and onions. Placed in a 300° oven for 2 hours covered with foil. The meat was fork tender and the sauce was to die for. Thanks for sharing. - 30 Nov 2007 (Review from Allrecipes USA and Canada)
OK, I saw this recipe this morning, thought about it all day and came home and made it. And it managed to live up to all that expectation! A couple of little tweaks and a twist: I coated the chops in cornstarch (as I'm gluten-free), browned them, moved them aside and then sauted the onions. Then I left the onions on the BOTTOM, put the chops back on, then the potatoes, which I sliced with a mandoline, so they were nice and thin. The whole thing was simply delicious, a perfect late fall hearty dish. Going right into heavy rotation. Thanks for it! - 14 Nov 2007 (Review from Allrecipes USA and Canada)
VERY, very good!! The smell coming from my kitchen was so wonderful that I could hardly wait to eat and I was not disappointed. I am always looking for new ways to make pork chops and am so glad I came across this recipe. I did a couple of things differently but overall followed the recipe as is. I used new red potatoes because that's what I had on hand. Next I sauteed the onions and mixed them with the potatoes for layering. I added paprika, garlic powder and salt/pepper to the flour and lastly I only used 2 boullion cubes as several others said it was too salty with three. It was perfect with only 2 so I will continue to fix it this way. Thank you for a delicious, easy, one-skillet meal! - 31 Oct 2007 (Review from Allrecipes USA and Canada)