Skillet Pork Chops With Potatoes Onions and Carrots


  • 4 to 6 thin sliced Pork Chops
  • 4 Yukon Gold Potaotes
  • 2 Onions
  • 3 or 4 Carrots (optional)
  • 1 can Beef Broth
  • 2 tblsp Lemon Juice
  • Flour
  • Garlic Salt
  • Ground Black Pepper
  • Grated Parmesan Cheese
  • Olive Oil

Prep and Cook

  • Cut Potatoes into 1/4 inch thick slices.
  • Slice Onions.
  • Peel and cut Carrots diagonally into 1/4 inch thick slices.
  • On a sheet of wax paper, layout Chops. Dust with Flour. Flip Chops and dust again.
  • Heat Olive Oil in large skillet (with a cover) over medium high heat.
  • Add Pork Chops and brown each side over medium high heat. (Cover Chops while browning.)
  • Season Chops (one side) with Garlic Salt, and Black Pepper. Sprinkle generously with Grated Parmesan.
  • Add Potatoes, Onions, and Carrots to skillet. Repeat seasoning step (Garlic Salt, Pepper, and Grated Parmesan).
  • Add Beef Broth and Lemon Juice; bring to a boil.
  • Reduce heat and simmer covered about 30 to 40 minutes minutes.
  • Serve