Skillet Pork Chops

Skillet pork chops are just the thing when you want a hearty, comforting meal with minimal effort and minimal cleanup. All of the cooking takes place in the skillet, and when the chops are done you’ll serve from there as well.

We have lots of other easy weeknight dinner ideas for pork chops, and some of them are quicker. Few match this one, though, for overall low-fuss convenience.

Ingredients for Skillet Pork Chops

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• Butter: The pork chops are browned in butter rather than oil, for enhanced flavor and browning.
• Pork chops: Pork loin chops are lean and tender, a good choice for quick meals.
• Potatoes: Red potatoes are ideal in recipes like this, because they’re a “waxy” potato that holds up well to long simmering.
• Carrots: The carrots and potatoes make this a full one-pan meal.
• Onion: An onion gives savory flavor to complement the pork and the mushroom flavors in the sauce.
• Cream of mushroom soup: Cream of mushroom soup is a tried-and-true option for a quick, easy sauce.
• Cracked black pepper, parsley: Although they’re optional, topping the finished meal with fresh-ground black pepper and chopped parsley makes it tastier and more attractive.

Directions

Step 1: Brown the pork chops

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In a large cast-iron skillet, or other heavy-bottomed skillet, heat the butter over medium heat. Brown the pork chops on both sides and then remove them from the pan, reserving the drippings.

Step 2: Cook the vegetables

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In the same pan, saute the vegetables until they’re lightly browned in the pork drippings. Whisk together the mushroom soup and the water, and stir the soup mixture into the vegetables. Bring the sauce to a boil, then reduce the heat. Cover the skillet and let it simmer until the vegetables are just cooked, approximately 15 to 20 minutes.

Step 3: Finish the dish

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Return the chops to the skillet. Continue to cook, covered, for 8 to 10 minutes or until a thermometer inserted into the pork reads 145°F. Remove your skillet from the heat, and let it stand for 5 minutes before serving. If desired, sprinkle the meal with fresh-cracked pepper and chopped parsley.

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Skillet Pork Chops Variations

• Go homemade: Canned soups are a wonderful convenience product, and cream of mushroom is one of the most useful as a quick sauce. That said, soup made from scratch is typically tastier and usually lower in sodium. If you make a batch of homemade cream of mushroom soup, that becomes a quick and easy upgrade for recipes like this one (so make a double recipe of the soup!). Leave out the half-cup of water, because your homemade soup isn’t condensed and won’t need the extra liquid.
• Go Asian-inspired: If you’re in the mood for Asian food rather than a meat and potatoes vibe, it’s easy to adapt the same basic technique for that end result. Just swap out the chunky carrots and potatoes for carrots sliced thinly on the diagonal, along with broccoli, snow peas or other vegetables. Replace the cream of mushroom soup with diluted hoisin sauce, and proceed as directed. Serve the finished dish over rice or cooked noodles, thickening the sauce at the last minute if it’s thinner than you’d like. For a more authentic flavor start by sauteing sliced ginger and minced garlic with the onions at the beginning, as shown in this hoisin broccoli recipe.

How to Store Skillet Pork Chops

Leftover pork chops and their sauce should be transferred to a food safe storage container and refrigerated, as soon as possible after the meal.

How long will my pork chops keep?

The chops, vegetables and sauce will last 3 to 4 days in the fridge, as long as you refrigerate them promptly once the meal is over. Store them in a container with a tight-fitting lid, to keep the sauce from drying out.

Can I make this recipe ahead of time?

Yes, you can cook it hours or even a day ahead. Reheat the meal gently in your microwave or on the stovetop before serving. If you’ve substituted russet potatoes for the red potatoes they’ll be mushy, but red or other “waxy” potatoes hold up just fine. This is why most skillet pork chops recipes call for that type of potato.

Can I freeze my skillet pork chops?

As long as you’ve used the recommended potatoes, the leftovers will freeze and thaw acceptably. Pack them into meal-sized containers for the freezer, and press parchment paper or some other barrier directly against the meat and sauce to minimize contact with the air. The chops will keep for 3 to 6 months in your freezer, though they’ll be best within the first 1 to 3 months.

Skillet Pork Chops Tips

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Can I use a nonstick skillet instead of cast iron?

Skillet fried pork chop recipes usually call for cast iron (or at least, a heavy-bottomed skillet) to ensure even cooking. A thin pan has hot spots where your flame or electric coil makes contact with the pan, and the sauce tends to stick and scorch on those hot spots. If your nonstick skillet is made of heavy aluminum, as restaurant-grade pans are, it should work fine. If it’s thin and lightweight, as most consumer-grade pans are, it’s less suitable.

Is there a dairy-free version I can make?

Yes, you have a couple of good options. One is to make up a batch of our dairy-free cream of mushroom soup, which uses almond milk or a non-dairy milk alternative of your choice. Alternatively, you could replace the mushroom soup and its water with an equivalent quantity of pork or mushroom gravy.

Can I use a different kind of pork chop?

You certainly can. Rib chops are just as tender as loin chops, and perhaps more so. Two tenderloins, cut into medallions, serve as many people and are tenderest of all. Sirloin chops and shoulder (blade) chops are a bit chewier, but not unpleasantly so. Even leg steaks, a relatively tough cut as pork goes, are usable.