Pork chops, skillet cooked with onions & potatoes
| Servings | Prep Time | Cook Time | Passive Time |
| 3servings | 10minutes | 15minutes | 5minutes |
| Servings | Prep Time |
| 3servings | 10minutes |
| Cook Time | Passive Time |
| 15minutes | 5minutes |
Ingredients
- 1 lb pork chops 3 chops center cut
- 3/4 lb yellow potatoes 3 medium; red or yellow are best
- 1 cup onion ~1 medium spanish onion
- 1/4 cups red wine vinegar
- 3/4 cup water or chicken broth
- 1 tbsp canola oil
- 1/4 tsp ground pepper adjust to taste
- 1/4 tsp Salt adjust to taste
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Cube the potatoes and partially cook in the microwave for about 4 minutes.
- Coarsely chop the onion and set it aside. Trim excess fat from the chops and score the edges so that they will stay flat while cooking.
- Season the chops with salt and pepper. Heat the oil in the skillet. Sear both sides of the chops in the heated pan. Continue to brown for about 5 minutes.
- Remove the chops temporarily to a plate to rest. Cook the onion in the pan, adding the semi-cooked potatoes to the mixture when the onion's edges are brown.
- Cook the mixture for about 2 minutes to let the potatoes begin to brown. Add the water and vinegar.
- Return the pork chops to the skillet along with any juice that has accumulated in the plate. Reduce the heat to low, cover and cook for about 5 minutes.
- Uncover, turn the chops over, then cover again to finish cooking, about 3 more minutes. Turn off the heat and let the chops rest in the covered skillet for about 5 minutes.
- Serve the chops covered with the vegetables and sauce. Note that the sauce will gradually thicken from the potato starch the longer it sits, but it is ready to eat at any point after the initial resting period.