Wash pork chop,
trim as desired, season on both sides with half of the LEMON-PEPPER SEASONING,
GARLIC and THYME. The other half of the seasoning will be added to the
potatoes. Set the chop aside. Peel and slice the onion into thin pieces,
peel and slice the potato into not-too-thick rounds. Heat the oil in the
skillet over medium high heat, add the chop and the onions, brown on both
sides---about 2 minutes per side. Add the potatoes in a single layer if
possible. It is fine to put the pork chop on top of the potatoes if you
have to. Sprinkle with the rest of the LEMON-PEPPER SEASONING, GARLIC,
and THYME. When the potatoes start to brown, turn them over. After a minute
or so, when the potatoes are browning on the bottom, add 1/2 Cup water
to the pan. Stir well to loosen the potatoes. Keep the top side of the
chop out of the liquid, cover the skillet, reduce heat to medium low and
cook for 15 minutes, shaking the pan and turning the potatoes every so
often. After 15 minutes, the liquid should be mostly gone and the potatoes
and onions will be tender and golden brown. If the liquid starts disappearing
too fast, turn the heat down a bit, if there is still lots of liquid left
after 15 minutes, remove the cover and raise the heat to remove any extra
liquid. Serve while warm, perhaps with peas, beans, or a salad.
Yield: 1 large
Prep. time: 5 minutes.
Cooking time: 20 minutes.