Skillet Pork Chops with Potatoes and Onions

2 T. vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 T. flour
1/3 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 c. hot water
1 T. 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. 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, until vegetables are tender.

**Recipe from allrecipes.com