April 19, 2010

Bouillon Pork Chops with Potatoes and Onions


I love simple recipes. The simpler the better. That's how we started out way back when, cooking simple, delicious meals in our tribes/towns/prehistoric communities. So as a semi-quasi-tribute to our ancient ancestors, this recipe could not be simpler - yet it also benefits from the flare of unusual ingredients! I bring you (courtesy of J's family recipe) Bouillon Pork Chops with Potatoes and Onions. Enjoy!


3 pork chops
2 purple potatoes, sliced into coins
2 onions, sliced into coins
enough flour to lightly coat the chops
3 bouillon cubes
1/2 lemon
garlic salt
1 cup water


Sprinkle salt, pepper, and garlic salt on pork chops. Roll in flour and brown in a pot.

Dissolve the bouillon cubes in the 1 cup of water in the same pot. Add the juice of 1/2 a lemon.

Layer the onions and potatoes on top of the chops. Simmer for 45-60 min.


  1. I love that you used purple potatoes here! Love them, but they're hard to find. This recipe is super easy, but sounds really delish!

  2. I think purple potatoes are just one of those things that I can't stop myself from buying. They add such a wonderful color to any dish.