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Skillet Pork Chops Recipe

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We enjoyed this main dish while visiting our son and his family. It was so tasty I got the recipe from my daughter-in-law, Sandy.—June Formanek, Belle Plaine, Iowa

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Skillet Pork Chops Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 bone-in pork loin chops ( 1 inch thick and 8 ounces each)
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup chicken broth
2 to 3 tablespoons grape jelly
1/4 teaspoon ground ginger
4-1/2 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice

Directions

In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain. Add onion; cook until tender. Pour broth over chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender.
Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; gradually add to broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and rice. Yield: 4 servings.

Originally published as Skillet Pork Chops in Taste of Home October/November 1999, p9

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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