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One-Skillet Pork Chop Supper

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
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    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
  • 1/2 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.