SKILLET PORK CHOP RECIPE RECIPES

Name: Pork Chop Skillet Dinner
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 4 pork loin or rib chops, 1 inch thick (1 1/2 lb); 1/4 cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton); 4 medium potatoes, cut into fourths; 4 small carrots, cut into 1-inch pieces; 4 medium onions, cut into fourths; 3/4 teaspoon salt; 1/4 teaspoon pepper; Chopped fresh parsley, if desired

PORK CHOP SKILLET DINNER RECIPE - BETTYCROCKER.COM

Pork Chop Skillet Dinner Recipe - BettyCrocker.com image

This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn’t be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 pork loin or rib chops, 1 inch thick (1 1/2 lb)
1/4 cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton)
4 medium potatoes, cut into fourths
4 small carrots, cut into 1-inch pieces
4 medium onions, cut into fourths
3/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Nutrition Facts : Calories 320 , CarbohydrateContent 40 g, CholesterolContent 65 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 570 mg

ONE-SKILLET PORK CHOP SUPPER RECIPE: HOW TO MAKE IT

One-Skillet Pork Chop Supper Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

Nutrition Facts : Calories 390 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 700mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 33g protein.

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