Skillet Pork Chops Recipe
Skillet Pork Chops Recipe photo by Taste of Home
Next Recipe

Skillet Pork Chops Recipe

Read Reviews
4 3 5
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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


  1. 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.
  2. 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.

Reviews for Skillet Pork Chops

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 25, 2010

"You would think the grape jelly will not be a good mix in the sauce. To my surprise, it was!!! This recipe was super easy & the sauce is EXCELLENT !!!"

Reviewed Oct. 25, 2009

"It was good, but not memorable! I would eat it again, but not take the time to make it."

Reviewed Oct. 23, 2009

"I normally have grape jelly on hand due to grandchildern but often use peach or apricot, all of them do equally tastewise"

Loading Image