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Skillet Pork Chops

 Skillet Pork Chops
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.