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!
Ingredients
- 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
Directions
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 –Serve.
