SKILLET PORK CHOPS WITH POTATOES AND ONION by GKT
2 Tbsp. vegetable oil
4 pork chops (1/2” thick)
2 Tbsp. flour
1/3 c. grated Parmesan cheese
Salt & pepper to taste
4 potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 c. hot water
1 Tbsp. lemon juice
Heat oil in a large skillet over medium heat. Coat the pork chops with flour, place in skillet. Brown about 4 minutes on each side. 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. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet, and reduce heat. Simmer 40 minutes, or until vegetables are tender and pork chops have reached an internal temperature of 145 degrees.
ULTIMATE GARLIC PORK LOIN ROAST BY CK
3 lbs. pork loin not tenderloin
4 cloves garlic, minced
1/2 TSP. Kosher salt
1/2 tsp. coarse ground black pepper
1/4 tsp. paprika
Preheat your oven to 375. Add the pork loin to your baking pan. Coat with the garlic on top of the fat cap. Mix the seasonings (salt, pepper, paprika) in small bowl and rub it on the pork. Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees. Remove from the oven and let rest for five minutes before serving.
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