Skillet Pork Chops with Potatoes and Onion

2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice


Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side. Remove pork chops from the pan. Saute onions in 1 tbsp oil and 1 tbsp butter until tender.
Put pork chops in pan on top of onions, then layer potatoes on top of pork chops.
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, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees.