Prep Time 25m
Cook Time 50m
Ready Time 75m
Yield 4 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon lemon pepper seasoning
  • 4 pork shoulder chops, 1/2 inch thick
  • 3 tablespoons Crisco® Pure Vegetable Oil
  • 2 teaspoons grated lemon peel
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium white potatoes, sliced
  • 1/2 teaspoon instant chicken bouillon granules
  • 1/3 cup hot water
Preparation Directions
  • Step 1Heat oven to 325ºF. Lightly spray 13x9-inch baking pan with no-stick spray.
  • Step 2Mix flour and lemon pepper seasoning in large plastic resealable bag. Add pork chops. Shake to coat. Heat oil in large skillet. Add pork chops and any remaining flour mixture. Brown over medium-high heat.
  • Step 3Combine lemon peel, parsley flakes, caraway seed, salt and pepper in small bowl. Spread half the potatoes in prepared pan. Sprinkle with half the lemon peel mixture. Spread with remaining potatoes and remaining lemon peel mixture. Dissolve bouillon granules in hot water. Pour over potatoes. Place pork chops on top of potatoes. Cover pan with foil.
  • Step 4Bake 30 to 45 minutes or until internal temperature reaches 145°F and potatoes are tender.
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