2 1/2 inch thick pork chops
1 tbsp. all-purpose flour
1 tbsp. vegetable oil
2 1/2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
2 c. thinly sliced potatoes
1 med. onion, thinly sliced
2 beef bouillon cubes
1/4 c. plus 2 tbsp. hot water
1 1/2 tsp. lemon juice

Dredge pork chops in flour; brown in hot oil in a medium skillet. Combine cheese, salt, and pepper; sprinkle 1 tablespoon cheese mixture over pork chops. Arrange potatoes over meat; sprinkle with 1 tablespoon cheese mixture over the potatoes. Arrange onion on top.

Dissolve bouillon cubes in hot water; stir in lemon juice and pour over vegetables. Sprinkle with remaining cheese mixture on top. Cover and simmer 40 minutes or until pork chops are done. Yield: 2 servings.