| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Southern li, Family & fr |
2 |
Servings |
INGREDIENTS
| 2 |
|
Pork chops |
| 1 |
tb |
All-purpose flour |
| 1 |
tb |
Vegetable oil |
| 2 1/2 |
tb |
Grated Parmesan cheese |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Potatoes; thinly sliced |
| 1 |
md |
Onion; thinly sliced |
| 2 |
|
Beef bouillon cubes |
| 1/4 |
c |
Hot water; plus 2 tablespoons |
| 1 1/2 |
ts |
Lemon juice |
INSTRUCTIONS
Dredge pork chops in flour; brown in hot oil in a medium skillet. combine
cheese, salt, and pepper; sprinkle 1 tablespoon cheese mixutre over pork
chops. Arrange potatoes over meat, sprinkle 1 tablepspoon cheese over
potatoes. Arrange onion on top.
Dissolve bouillon cubes in hot water, stir in lemon juice and pour over
vegetables. Sprinkle remaining cheese mixture on top. cover and simmer 40
minutes or until pork chops are done.
Jeannette Milstead, Nacogdoches, Texas
Recipe by: Southern Living, April 1979
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 17, 1998
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