One-Skillet Pork Chop Supper Recipe

4.5 12 17
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 12 17
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

Nutritional Facts

1 serving: 390 calories, 15g fat (6g saturated fat), 97mg cholesterol, 700mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 33g protein.

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  • 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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Reviews forOne-Skillet Pork Chop Supper

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MY REVIEW
charla User ID: 9220091 285120
Reviewed Mar. 15, 2018

"Super easy and really good on flavor. A great one dish dinner."

MY REVIEW
Marie User ID: 9419099 284472
Reviewed Mar. 1, 2018

"This was just okay I used cream of celery soup instead, because we have some mushroom allergies in our home.

I had to cook pork chops allot longer than this recipe said, but I think that is because my pork chops were thicker. I do not think I will make this again"

MY REVIEW
Sara User ID: 9429746 284314
Reviewed Feb. 26, 2018

"That's what I get for following a reviewer's suggestion. I followed the recipe except for substituting the cream of mushroom soup with golden mushroom soup and served it over white rice. It wasn't inedible, just not to my taste. The family ate it, didn't rave about it, and didn't seek out the leftovers which were tossed. I won't try making it again, even using cream of mushroom soup. It just wasn't very good."

MY REVIEW
Scrooge42 User ID: 7683035 284250
Reviewed Feb. 25, 2018

"I made this for supper last night. My wife is somewhat hard to please when it comes to my cooking. We both really liked this dish and I found it easy to prepare and hard to mess up. I had to add a little extra water toward the end of cooking the potatoes carrots. Next time I will cut the spuds into smaller pieces."

MY REVIEW
Kim User ID: 9428884 284227
Reviewed Feb. 25, 2018

"I made this for dinner tonight, delicious!!!"

MY REVIEW
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."

MY REVIEW
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"

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