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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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.

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Average Rating:
  • angiesue
    Jan 15, 2011

    No comment left

  • bayotte247
    Jan 25, 2010

    You would think the grape jelly will not be a good mix in the sauce. To my surprise, it was!!! This recipe was super easy & the sauce is EXCELLENT !!!

  • jwfy
    Oct 25, 2009

    It was good, but not memorable! I would eat it again, but not take the time to make it.

  • iciclepenney
    Oct 23, 2009

    I normally have grape jelly on hand due to grandchildern but often use peach or apricot, all of them do equally tastewise

  • pammyannie
    Jun 5, 2008

    No comment left