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Pork Chop Skillet

 Pork Chop Skillet
“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
4 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • In a large skillet over medium heat, brown pork chops in oil on both
  • sides. Top with vegetables.
  • Combine the soup, water, thyme, Worcestershire sauce and pepper; pour
  • over the top. Bring to a boil. Reduce heat; cover and simmer for

2 of 2

Pork Chop Skillet (continued)

Directions (continued)

  • 20-25 minutes or until meat and vegetables are tender.
  • Remove chops and vegetables; keep warm.
  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.