- 1 tablespoon butter
- 4 pork loin chops (1/2 inch thick and 7 ounces each)
- 3 medium red potatoes, cut into small wedges
- 3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots
- 1 medium onion, cut into wedges
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup water
- Cracked black pepper and chopped fresh parsley, optional
- In a large skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings.
- In same pan, sauté vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes.
- Add chops; cook, covered, until a thermometer inserted in pork reads 145°. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for One-Skillet Pork Chop Supper
"Great, simple for any night you are just tired. Tried it again with Golden Mushroom soup for a totally different taste. smash potatoes to put sauce on them or omit potatoes & serve with rice, makes a great gravy."
"the whole family loves this recipe"
"Good and simple"
"A REAL QUICKY WITH INGREDIENTS RIGHT IN HOME"
"Nothing wrong with recipe. Just doesn't have much flavor"
"This is our ultimate comfort food. I add a green salad and rolls. So Good!"
"I have been making this since the first issues of TOH. Its a classic."