Skillet Pork Chops with Potatoes and Onions

These cast iron skillet pork chops are seasoned with spices and simmered to perfection. A simple one-pan week night meal that turns out tender, juicy and full of flavor pork chops.

Bone-In Pork Chops vs. Boneless Pork Chops

This is a well debated question, that I feel comes down to personal preference. Our family is divided with 3/4 of us preferring boneless to bone-in. The leading majorities favorite chop is a center cut boneless, which I usually cut myself from a whole pork loin. Purchasing a whole pork loin allows you to cut to your desired thickness (I aim for 3/4¨ to 1 inch thickness) and freeze the remainder for use later.

PROS OF BONELESS PORK CHOPS

• Ultra convenient. Boneless chops are ready to go right out of the package. And since they cook through quickly, you can have dinner on the table in minutes.
• More meat. There’s no waste on a boneless pork chop, and you don’t have to pay for the weight of the bone or fat. You get what you see in a boneless chop and can better gauge serving sizes.
• Leaner cuts. Because the fat and bone have been trimmed away by a butcher, the pieces are leaner and require less work to get “to the meat of it!”
• Easy to find. Boneless pork chops are available pre-packaged in nearly all grocery stores.

CONS OF BONELESS PORK CHOPS

• Can dry out. Without the bone and fat to impart moisture, boneless chops can dry out. You can avoid this with a quick cooking method like grilling, pan searing, or broiling. And keep a trusty meat thermometer nearby so you can gauge precisely when the meat is done.
• Some say less flavor. Personally, we think with the right recipe and technique, a boneless pork chop can be incredibly flavorful. But some believe they have less flavor than the bone-in version, which is likely due to lack of bone and fat.

PROS OF BONELESS PORK CHOPS

• Ultra convenient. Boneless chops are ready to go right out of the package. And since they cook through quickly, you can have dinner on the table in minutes.
• More meat. There’s no waste on a boneless pork chop, and you don’t have to pay for the weight of the bone or fat. You get what you see in a boneless chop and can better gauge serving sizes.
• Leaner cuts. Because the fat and bone have been trimmed away by a butcher, the pieces are leaner and require less work to get “to the meat of it!”
• Easy to find. Boneless pork chops are available pre-packaged in nearly all grocery stores.

CONS OF BONELESS PORK CHOPS

• Can dry out. Without the bone and fat to impart moisture, boneless chops can dry out. You can avoid this with a quick cooking method like grilling, pan searing, or broiling. And keep a trusty meat thermometer nearby so you can gauge precisely when the meat is done.
• Some say less flavor. Personally, we think with the right recipe and technique, a boneless pork chop can be incredibly flavorful. But some believe they have less flavor than the bone-in version, which is likely due to lack of bone and fat.

How to Cook Skillet Pork Chops with Potatoes and Onions

1. Heat oil in a large skillet over medium heat. Pat dry the pork chops and notch the fat cap to prevent curling. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2. 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.
3. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
4. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).