Skillet Pork Chops Recipe

4 3 5
Skillet Pork Chops Recipe
Skillet Pork Chops Recipe photo by Taste of Home
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Skillet Pork Chops Recipe

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4 3 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Skillet Pork Chops in Taste of Home October/November 1999, p9

  • 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
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Skillet Pork Chops in Taste of Home October/November 1999, p9

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bayotte247 User ID: 289573 30147
Reviewed 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 !!!"

MY REVIEW
jwfy User ID: 4335749 21425
Reviewed Oct. 25, 2009

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

MY REVIEW
iciclepenney User ID: 179903 21424
Reviewed 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"

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