Go Back
–+ servings
Pork Chop Supper | Can't Stay Out of the Kitchen | this is a fantastic #OneDishMeal #recipe where everything cooks together in the same skillet. #RedPotatoes, #carrots & #SmotheredPorkChops come together in a deliciously seasoned #SkilletDinner that's quick & easy. This meal-in-one can be prepared in under an hour making it a great option for busy week-night suppers. #PorkChopSupper

Pork Chop Supper

Teresa Ambra
Prepare your taste buds for this fantastic one-dish meal recipe featuring boneless pork chops, red potatoes and carrots. This mouthwatering entree features "smothered pork chops" and is prepared on the stove top so it can be ready in under an hour for busy weeknight suppers. Thyme and parsley provide all the seasoning needed to make this a hearty, satisfying and irresistible dinner menu your whole family will enjoy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Pork Main Dish
Cuisine American
Servings 8
Calories 391 kcal

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 or beef tallow
  • 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 or beef tallow in a very 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 around the edges of the pan so it doesn't wash off all the seasonings 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.
  • (If chops are still tough, simmer up to an additional 20 minutes).
  • 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 whisk flour mixture into skillet and mix with the broth to make a gravy.
  • If you don't have enough broth drippings, add an additional cup of beef broth.
  • Continue whisking and boiling until mixture thickens to 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

NOTE: The original recipe called for cutting larger red potatoes into ¾-inch cubes. So the potatoes don’t get overcooked, I think it is better to put small, whole red potatoes in the skillet. (Don’t cut the potatoes so they overcook).
 
NOTE: The original recipe called for this recipe to be cooked 50 minutes after the original simmering. I found this to be way too long. Sometimes the chops and vegetables are cooked in about 30 minutes. I have also had this recipe simmer for close to an hour. It all depends on the thickness of the chops and vegetables and the temperature of the skillet.
 
NOTE: I would use about 2-lbs. of small red potatoes, unpeeled and left whole for this recipe.
 
NOTE: You may find it easier to remove all of the meat and vegetables to a platter and keep warm while you add the flour paste to the broth to make the gravy. After the broth has thickened, add the meat and vegetables back to the skillet and spoon gravy over everything before serving.
 
NOTE: While you can leave off the parsley, I think this recipe is better with it rather than without it.
 
NOTE: Because I wanted a little more gravy, once I removed all of the meat and vegetables to a separate platter to keep warm, I added an additional one cup of beef broth. Then I added the flour/paste mixture and brought the mixture to a slow boil. Once the gravy thickened (in about two to three minutes), I added the meat and vegetables back into the skillet and sprinkled the whole with fresh parsley before serving.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 391kcalCarbohydrates: 33gProtein: 34gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 936mgPotassium: 1288mgFiber: 4gSugar: 5gVitamin A: 6082IUVitamin C: 17mgCalcium: 73mgIron: 4mg
Keyword baby carrots, main dish, pork chops, red potatoes
Tried this recipe?Let us know how it was!