Pork Chop Supper
I think Pork Chop Supper is one of the best recipes I’ve tried this year. This delightful “Smothered Pork Chop” recipe includes red potatoes, carrots and onion in a delicious thyme and parsley flavored gravy. It cooks fast on the stove top and makes up a fantastic one-dish meal in under an hour.
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John was telling me about one of our neighbors who had gone through a lot back in mid February. She had slipped and fallen, got a concussion and injured her wrist. Her husband had been slated for surgery. They had to call children in from across the country to take care of them. After a few updates a couple of days in a row, I said, “We need to take them a meal, don’t we?” We had planned on going to the store that day anyway, so on the off-chance that they would say “yes” to a meal, I picked up the stuff we needed for this recipe, a salad, and some muffins.
When we got home from running errands, she said she would be delighted to have a home-cooked meal (rather than take-out). So John put our favorite bread in the breadmaker. I whipped up a salad and some muffins and then began this tasty main dish. They loved the meal, and thought the “smothered pork chops” reminded her of the way her mother used to make something similar when she was a child.
There are only a very few minor changes I’d make the to the recipe. First, because this recipe cooks much faster than the original recipe indicates, use smaller whole red potatoes. Don’t cut larger red potatoes up as the recipe states. The potatoes will cook too fast and be done too quickly. I used baby carrots, which I liked better than sliced carrots. Also, when it comes time to add the thickening for the gravy, remove all the ingredients to a platter and keep warm. Add the thickening paste and after the gravy thickens, add the meat and vegetables back into the gravy to warm through.
The only other change I made was to add some fresh, minced parsley after everything cooked. I wouldn’t think the parsley would make that much difference, but it really increased the flavor of the dish so much that I wouldn’t leave it out. I gave the recipe to a friend who was looking for a recipe to take for someone in her community group that needed a meal. She ended up making it with all my different suggestions and she and her husband loved it as well.
Pork Chop Supper is one of the tastiest one-dish supper meals I’ve tried in a long time. It is one of those recipes that I think would work well with chicken and perhaps cube steaks as well. We loved every bite. 🙂
Pork Chop Supper is fantastic!
This easy one-dish skillet dinner can be made in less than an hour.
This tasty recipe is reminiscent of vintage “Smothered Pork Chops” recipes.
Here’s what I did.
I used these ingredients.
Pour flour out onto a plate. Dredge pork chops in flour.
Coat tops, bottoms and sides of pork chops. Reserve any extra flour and set aside.
Heat oil in a skillet and add pork chops. Brown on each side.
Turn chops over and brown the other side.
Sprinkle chops with half of the thyme, half of the salt and all of the pepper. You can add a little parsley here too, if desired.
Add potatoes (see note in recipe card below). I would use whole petite red potatoes NOT cut up.
Add carrots and onion.
Add beef broth and bring to a boil. Sprinkle with remaining thyme and salt. Cover with lid, reduce heat to low and cook about 30-40 minutes until vegetables are tender and pork chops are done.
Combine any extra flour with water to make a thin paste.
This is easier if you remove the meat and vegetables to a separate platter and keep warm. Then add the thickener to the broth in the pan and stir until broth has thickened and made a gravy. Return meat and vegetables to skillet. Spoon gravy mixture over meat and vegetables. Season with additional thyme and fresh, minced parsley, if desired.
Sprinkle fresh, minced parsley over top of Pork Chop Dinner, and serve straight from the skillet!
Pork Chop Dinner is a meal unto itself. Or add homemade bread, salad and dessert!
The flavors of thyme and parsley permeate this skillet dinner. So wonderful.
This is one of the best one-dish meals I’ve made in awhile.
Here’s the recipe.
PORK CHOP SUPPER
(Recipe adapted from Taste of Home, Annual Recipes, 1997, pg. 83)
Pork Chop Supper
Equipment
- 1 14-inch skillet with lid
- 1 sharp knife to mince parsley
- 1 plate
- measuring cups
- measuring spoons
- 1 cutting board
Ingredients
- 8 boneless pork loin chops (3/4-inch thick)
- 1/2 cup unbleached all-purpose flour
- 2 tbsp. olive oil or avocado oil
- 2 tsp. dried thyme
- 2 tsp. sea salt and pepper
- 1/4 tsp. ground black pepper
- 2 1/4 lbs. small red potatoes wash but leave whole
- 12 oz. bag petite baby carrots
- 1 large onion cut in wedges
- 3 cups beef broth
- 1 tbsp. fresh parsley minced for garnish (or 1 tsp. dried parsley)
Instructions
- Dredge pork chops in flour.
- Save any unused flour; set aside.
- Heat oil in a large skillet over medium heat.
- Brown pork chops on both sides.
- Sprinkle chops evenly with half of the thyme, half of the salt and all of the ground black pepper.
- Wash red potatoes, but do not peel.
- Add potatoes to skillet along with baby carrots and onion.
- Add beef broth and bring to a boil.
- Sprinkle with remaining thyme and salt.
- Reduce heat and cover with lid.
- Simmer pork chops and vegetables for about 30-40 minutes, or until chops and vegetables are tender.
- Use leftover flour by spooning into a measuring cup.
- Add water to make a thin paste.
- Remove vegetables and meat to a platter and keep warm. (See note below).
- Gently stir flour mixture into skillet and mix with the broth to make a gravy.
- Add meat and vegetables back to the skillet and spread out so they’re not crammed together.
- Spoon gravy over top of the meat and vegetables and heat through.
- Sprinkle meat and vegetables with additional thyme, if desired, and fresh, minced parsley.
- Serve.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Pork Chop Supper is mouthwatering!
This one-dish skillet dinner is perfect for busy week-night suppers.
Red Potatoes and carrots make Pork Chop Supper very hearty and satisfying.
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