Pork Chop Skillet Recipe
Pork Chop Skillet Recipe photo by Taste of Home

Pork Chop Skillet Recipe

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“My husband and I enjoy this quick supper on busy days when there's little time to cook. It satisfies our meat-and-potato cravings, goes together in a snap, and leftovers (if there are any) taste even better the next day!” Susan Blair - Sterling, Michigan
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings


  • 4 medium red potatoes, cubed
  • 1/2 cup water
  • 1-1/4 cups fresh baby carrots
  • 2 celery ribs, coarsely chopped
  • 1 medium onion, cut into wedges
  • 4 boneless pork loin chops (4 ounces each)
  • 1 tablespoon canola oil
  • SAUCE:
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons all-purpose flour
  • 2 tablespoons cold water

Nutritional Facts

1 pork chop with 1-1/2 cups vegetables and 1/4 cup sauce equals 360 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 548 mg sodium, 40 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch 1 vegetable 1/2 fat.


  1. Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain.
  2. In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
  3. Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender.
  4. Remove chops and vegetables; keep warm.
  5. Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pork Chop Skillet in Healthy Cooking February/March 2009, p55

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jun. 10, 2014

"Loved it! Instead of using a skillet I threw this in the crock pot. I seared the pork chops then used the same pan to make a sauce with the tomato soup, water and flour. Then added the rest of the ingredients and sauce to the crock for 2 hours. Yummy!"

Reviewed Feb. 23, 2014

"Easy to make and has a great taste! My family loved it."

Reviewed May. 17, 2010

"I made this for dinner tonight for my husband and I, preparing it exactly as written. It was sort of bland, in my opinion, and needed some salt to make it edible. I also had a hard time getting the sauce to thicken up. I think when I make it again, I will decrease the water and add more spices. It definitely has potential."

Reviewed Feb. 18, 2009

"I thought this recipe was amazing! We modified it somewhat by using low sodium tomato soup, cut the thyme down a little, added some garlic powder, and also probably 1/2 teaspoon of oregano. Really a great dish! Would definately make again!!!!"

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