One-Skillet Pork Chop Supper

Name: One-Skillet Pork Chop Supper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings.
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; Optional: cracked black pepper and chopped fresh parsley

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

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
Optional: cracked black pepper and chopped fresh parsley

Directions

In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings.
In same pan, saute 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.

Nutrition Facts

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

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

Reviews

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Average Rating:

Jane

Feb 27, 2019

Made it last night. It was delicious. A definite do again.
bassetgirl

Feb 17, 2019

Liked it, but needs a bit more flavor. I added some salt
Denise

Feb 17, 2019

Ghghy
charla

Mar 15, 2018

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

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
Sara

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.
Scrooge42

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.
Kim

Feb 25, 2018

I made this for dinner tonight, delicious!!!
vpowell555

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.
sweet-magnolia

Mar 19, 2014

the whole family loves this recipe