Skillet Pork Chops with Potatoes and
Onion For Two
1 tablespoon vegetable oil
2 pork chops (¾ inch thick), trimmed
1 tablespoon all-purpose flour
¼ cup grated Parmesan cheese (Italian 4 cheese blend)
2 Yukon Gold potatoes, thinly sliced
1 small onion, thick sliced (4 slices)
2 tablespoons Olde Westport Cattlemen's Choice Beef Sauce Blend
1 (10 ounce) can diced tomatoes with green chiles
½ cup water (beef or chicken broth)
Heat oil in a large skillet over medium heat. Coat the pork chops with flour. Brown about 4 to 5 minutes on each side. Sprinkle 1/2 the Parmesan cheese over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese. Top with onion slices. In a small bowl, add Olde Westport Cattlemen's Choice Beef Sauce Blend and diced tomatoes with green chiles in water. Pour over the layered pork chops. Cover skillet, and reduce heat. Simmer about 40 minutes, until vegetables are tender.
Olde Bill's Comments: This recipe can be doubled or tripled when you have a larger family or company.