There are some suppers that stretch a dollar and still feel like a blessing, and this stovetop 5-ingredient Pork Chops Sullivan is one of them. It is the kind of plainspoken Midwestern meal that found its way onto many weeknight tables, with browned pork chops tucked into a rich oniony gravy and simmered until fork-tender. When money was tight and bellies were growing, dishes like this proved that simple pantry cooking could still bring everybody hurrying to the table.
Serve these pork chops over mashed potatoes, buttered egg noodles, or plain white rice so none of that savory gravy goes to waste. A side of green beans, peas, or sweet corn fits right in, and a slice of soft bread or warm biscuits makes the whole meal feel like an old-fashioned supper worth lingering over.
Stovetop 5-Ingredient Pork Chops Sullivan
Servings: 5
Ingredients
5 bone-in pork chops, about 1/2 to 3/4 inch thick
1 packet dry onion soup mix
1 can cream of mushroom soup, 10.5 ounces
1 cup water
2 tablespoons vegetable oil
Directions
1. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Pat the pork chops dry, then brown them for 3 to 4 minutes per side until they have a good golden crust. Work in batches if needed so the pan does not crowd.
2. In a bowl, stir together the cream of mushroom soup, onion soup mix, and water until smooth.
3. Return all the pork chops to the skillet and pour the soup mixture over them, turning once to coat. Reduce the heat to low, cover, and simmer for 35 to 45 minutes, or until the pork chops are tender and cooked through.
4. Uncover and spoon some of the gravy over the chops. If you would like a thicker gravy, let it simmer uncovered for 5 more minutes. Serve hot with mashed potatoes, noodles, or rice.
Variations & Tips
For extra flavor: If you have a little wiggle room in the pantry, add a few sliced onions to the skillet before the soup mixture goes in. They melt right into the gravy and make the whole kitchen smell like supper at Grandma's house.
For boneless chops: Boneless pork chops work too, but they usually cook faster. Start checking for tenderness around the 25 to 30 minute mark so they stay juicy and do not turn dry.
For a smoother gravy: Whisk the soup mixture very well before adding it to the pan, and scrape up the browned bits from the bottom after searing. Those little browned pieces give the gravy deep flavor without any extra ingredients.
For make-ahead cooking: This dish reheats beautifully the next day. Store the chops and gravy together, then warm them gently on the stove with a splash of water if the sauce has thickened too much in the refrigerator.