Main Courses

One-Skillet Pork Chop Supper

Posted: June 17

Time: 40 Minutes

Yield: 4 servings

recipe image

One-Skillet Pork Chop Supper has got it all! It's got: a hearty protein consisting of savory, browned pork chops, a fulfilling carb, thanks to salty red potatoes, and sweet carrots and tangy red onions that ensure you get a nice helping of veggies, too! As they say, healthy doesn't have to be flavorless, and the creamy sauce it's all simmered in takes care of that! One-Skillet Pork Chop Supper creates a delicious, well-balanced meal without all the mess!


1 tablespoon butter
4 (7-ounce) pork loin chops, 1/2-inch thick
3 medium red potatoes, cut into small wedges
3 medium carrots, cut into 1/2-inch slices, or 2 cups baby carrots
1 medium onion, cut into wedges
1 (10.75-ounce) can of condensed cream of mushroom soup, undiluted
1/2 cup water
For serving:
cracked black pepper, optional, for serving
fresh parsley, optional, to taste, chopped


Step 1

In a large cast-iron or heavy skillet, over medium heat, melt the butter.

Step 2

Add the pork chops to the butter and brown on both sides, about 3 minutes per side.

Step 3

Transfer the pork chops from the pan and reserve the drippings in the skillet.

Step 4

In the same skillet, over the same heat, saute the potatoes, carrots, and onion in the reserved drippings until lightly browned, about 5-7 minutes.

Step 5

In a small bowl whisk together the cream of mushroom soup and water.

Step 6

Stir the soup mixture into the vegetables and bring to a boil.

Step 7

Reduce the heat to a simmer and cover with a lid. Cook the vegetables until they are tender, about 15-20 minutes.

Step 8

Add the pork chops to the vegetable mixture.

Step 9

Cook the dish, covered, until an instant thermometer inserted in the pork reads 145 degrees F, about 8-10 minutes.

Step 10

Transfer the skillet away from the heat and let it stand for 5 minutes.

Step 11

Sprinkle the pork chops and the vegetables with the pepper and the parsley.

Step 12


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