Pork Chop Supper Recipe

Reviewed on Feb. 21, 2013 by anawiers

My family loved this. Good, warm and comforting. Easy to make.... I used boneless pork chops. I then mixed the thyme, salt, pepper and flour all together. I placed the mixture in a sallow dish and then dredged each pork chop in the mixture. I felt I would get a more even coating on the pork chops. I didn't have any beef broth, so I made some with some "better then beef" bouillon. I doubled the amount of broth used because when it was all done cooking I wanted to have some left in the pan for gravy. Once it was all done cooking I removed the veggies and pork chops. I brought the broth come to a boil and then made a roué with some flour. I added a little garlic powder and salt to it. It made the most wonderful gravy. We poured it over the potatoes and chops.... YUMMY!! So comforting for a cold winter night!

Reviewed on Jan. 27, 2013 by BruJoy

I'm always in search of a great pork chop recipe, and I've finally found it! I made this for lunch today, cutting all the ingredients down for just 2 pork chops, and my husband agrees that these are the best chops I've made in the 40 years that we've been married! And talk about easy! Wow! I used 99% fat free beef broth, and this is really a nice, healthy comfort food meal which I will make over and over again. It's so moist and deliciously seasoned. Also, there was quite a bit of seasoned broth left in the pan after we ate the chops and vegetables so I'm freezing it to use to cook up some potatoes and vegetables in the future. Thanks for a great recipe!

Reviewed on Jan. 22, 2013 by wombie

This was very good and very easy. My husband called it a keeper!

Reviewed on Jan. 22, 2013 by rrfrey21

Great recipe for the whole family. I have made this many times now and it is always great to see clean plates and full tummy's! Thanks for a great recipe.

Reviewed on Jan. 21, 2013 by fdesrocher@hotmail.com

One of the best pork chop recipes I've tried in a very long time. Will be making again and sharing the recipe. Did not have beef broth - used chicken broth instead and still came out delish!!

Reviewed on Jan. 21, 2013 by fdesrocher@hotmail.com

Delish! I didn't have beef broth - used chicken broth and was in one-pot port chop heaven! Easy, tasty and will be making again and sharing the recipe. Thank you TOH!

Reviewed on Jan. 20, 2013 by sharonkaym48

This is a basically healthy all American meal (easy and good). Thanks for posting this. The recipe has been added to my "Tried and Loved" list. 

Reviewed on Jan. 20, 2013 by Nathansgramma

This is just like one of my favorite chop meals, only I use tomato soup and a dash of worcestshire sauce. Will try it with beef broth.

Reviewed on Jan. 20, 2013 by Rusty Star

This is a definate KEEPER. Easy and delicious. I did serve it with the pork gravy (from an package). Just watch for the small bones. I will share this one.

Reviewed on Jan. 20, 2013 by Iowafoodlover

 My son is a type I diabetic. He doesn't demand the nutrition, his diet requires it, his life depends on it. I know I can figure it out myself but I have a hectic schedule and it sure is nice if the values are already figured out. We don't want the nutritional values because we are picky eaters his life and health requires it.

Reviewed on Jan. 20, 2013 by mas4144

I made this for supper for my husband and daughter. Since I can't have a lot of salt I did not add any salt and used chicken broth with less salt. I did dd add garlic powder and some Cajun seasoning. I also adjusted the thyme to about 3/4 teaspoon instead of 2 teaspoons. I added about a cup of broccoli (sp) slaw. Instead of cooking it on the stove I baked it in the oven untiil the liquid was of the right consistency, about an hour. My hysband and daughter had to add more salt at the table but it got raves from both of them. This is a very good recipe nd I am planning on making it again tonight.

Reviewed on Jan. 19, 2013 by Marilyn S.

I liked it, but not as much as the one I make with p chops. Brown the chops well in a iron skillet, take them out and add sliced potatoes, salt and pepper. Put chops on top; mix about 1/2 cup ketchup with 2 cups of water and pour over all. Put a lid on and bake them at 350 for about an hour. The ketchup sauce (mixed with the browned pork flavor) thickens and tastes absolutely wonderful!!!

Reviewed on Jan. 19, 2013 by PattyPar4

This was very easy to make and was delicious. Before serving, I thickened the broth and it made a very tasty gravy. I will definitely make this recipe again. Thanks

Reviewed on Jan. 19, 2013 by scotland1

It smelled so good. Yes, I will make it again. But need to go easy on the Salt. Made plenty and took it over to my Brother and Sister-in-law house. Both are getting over the flu and very bad colds. They even loved how it smelled.

Reviewed on Jan. 19, 2013 by DOROS

Some people need to know the nutritional values, such as diabetics, which I am. I do not try a lot of the recipes because the nutritional value is not included. 

Reviewed on Jan. 18, 2013 by chefmaltese

Sue...I have used poultry seasoning or season salt. I am not a big fan of thyme either! If you don't like a certain seasoning, just stick with salt & pepper! Good luck!

Reviewed on Jan. 18, 2013 by Sue Zappa

Just a request--does anyone know what herb you can substitute for thyme? I hate the flavor of thyme, but I'm not sure what to substitute for it. Any suggestions?? Thank you!

Reviewed on Jan. 18, 2013 by PatsCookin

My family loved this recipe. I used less thyme, and chicken instead of beef broth. After I browned the meat, I baked it in a casserole in the oven because I was making two meals - one for a family at church and ours. This made it easier to have the meals ready at different times. We will have it again. I often take meals to families where the mother is ill or has had surgery and this is a great meal for that.

Reviewed on Jan. 18, 2013 by LWConsulting

My mom used to make this too, but also added cabbage - it gave it a wonderful flavor!!

Reviewed on Jan. 18, 2013 by fredaevans

Need a longer time frame, Brown meat and toss that and the veggies into a slow cooker. Agree with other comments about using low salt beef broth. Or skip the extra salt ... too much.

Reviewed on Jan. 18, 2013 by ilove louie

"...made it on WASHDAY". Love the memory that brings to mind!

Reviewed on Jan. 18, 2013 by Cook_aholic

This is a recipe that I had fixed a long time ago and had stopped fixing because of the sodium content. I really liked it because I could get it going and forget it for a while. Since we now have to have really low sodium, I replaced the salt and used the original Mrs. Dash. I also used unsalted beef broth. My husband really liked it...well...me too!

Reviewed on Jan. 18, 2013 by mlujdu

This is very good. I would like to see the nutrition values on this and on more of your other receipes. Thanks you.

Reviewed on Jan. 18, 2013 by thumper983@msn.com

I would like to know the nutrition facts for this recipe. ??

Reviewed on Jan. 18, 2013 by tinkeytin

This is how my Mom tought me to make pork chops. Wow...The only thing I do is use chicken stock. We love this and it is a meal all in one pot.

Reviewed on Dec. 10, 2011 by areime

Easy, delicious. Gives time to prepare a salad or dessert while it is cooking. I baked this dish after browning the chops, and added a mushroom gravy using the juices of the bake. Excellent.

Reviewed on Nov. 09, 2011 by nadineburr

I found this exact recipe years ago in the Taste of Home magazine and I have been cooking it for my family ever since (I remember it because the woman who submitted it said her mother cooked it on wash day!). It is delicious, like a pork chop stew of sorts, but it does take some time to cut up everything and brown the chops, etc. But it is worth it!  Also, I have recently been diagnosed with diabetes and I still make and eat this recipe in moderation (I just eat very few if any of the potatoes!).

Reviewed on Mar. 22, 2010 by tastyplace

Easy, all-in-one dinner dish. A new taste in a pork chop recipe.

Reviewed on Feb. 26, 2010 by mlblake

very good, simple way to make pork.

Reviewed on Jan. 08, 2010 by celliott

Very good, but too much thyme. 1 tsp is enough and I WILL make it again - yum!

Reviewed on Jan. 08, 2010 by flhardy

Sounds delicious. This is one I am going to try.

Reviewed on Jan. 08, 2010 by ladysplace17331

we really liked this would make it again

Reviewed on Jan. 07, 2010 by whiskeyechoalpha

no reveiw to go on so just give some stars