One-Skillet Pork Chop Supper Recipe

4.5 7 11
One-Skillet Pork Chop Supper Recipe
One-Skillet Pork Chop Supper Recipe photo by Taste of Home
Publisher Photo

One-Skillet Pork Chop Supper Recipe

Read Reviews
4.5 7 11
Publisher Photo
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Pork Chop Supper in Quick Cooking January/February 2001, p54

  • 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
  1. In a large skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings.
  2. 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.
  3. 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.
Originally published as Pork Chop Supper in Quick Cooking January/February 2001, p54

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vpowell555 User ID: 6029700 223021
Reviewed Mar. 17, 2015

"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."

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sweet-magnolia User ID: 7723844 34098
Reviewed Mar. 19, 2014

"the whole family loves this recipe"

MY REVIEW
radcook User ID: 1444409 34094
Reviewed Jun. 29, 2013

"Good and simple"

MY REVIEW
MIBBS User ID: 6526584 83216
Reviewed Jan. 24, 2013

"A REAL QUICKY WITH INGREDIENTS RIGHT IN HOME"

MY REVIEW
bheavican User ID: 3543339 83214
Reviewed Jul. 5, 2011

"Nothing wrong with recipe. Just doesn't have much flavor"

MY REVIEW
redteetop User ID: 2072156 89959
Reviewed Dec. 10, 2010

"This is our ultimate comfort food. I add a green salad and rolls. So Good!"

MY REVIEW
radcook User ID: 1444409 89955
Reviewed May. 20, 2009 Edited Jun. 29, 2013

"I have been making this since the first issues of TOH. Its a classic."

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