When supper needs to be filling, inexpensive, and comforting, these skillet 4-ingredient pork chops are the kind of meal that earns a permanent spot in the family rotation. This old-fashioned style of stovetop pork chops leans on simple pantry staples to create a savory gravy right in the pan, and it is exactly the sort of budget-friendly dinner many Midwestern families have depended on for years to stretch a dollar without giving up flavor.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice so none of that golden gravy goes to waste. A simple side of green beans, peas, corn, or a crisp salad rounds it out nicely, and if you are feeding especially hungry folks, warm biscuits or sandwich bread on the side make it feel like a full Sunday-style supper.
Skillet 4-Ingredient Pork Chops
Servings: 5
Ingredients
5 bone-in or boneless pork chops
1 packet onion soup mix
1 can cream of mushroom soup
1 1/2 cups water
Directions
1. Place a large cast iron skillet over medium heat. Add the pork chops and brown them for 3 to 4 minutes per side until they have a nice golden crust. Work in batches if needed so the pan does not get crowded.
2. In a bowl, whisk together the onion soup mix, cream of mushroom soup, and water until smooth.
3. Return all the pork chops to the skillet and pour the soup mixture over the top, turning the chops once so they are well coated.
4. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the pork chops are tender and cooked through and the gravy has thickened.
5. Spoon the gravy over the pork chops and serve hot with mashed potatoes, rice, or noodles.
Variations & Tips
For extra flavor: If you have a little wiggle room in the budget, season the pork chops lightly with black pepper and garlic powder before browning. Even though the recipe is built around four main ingredients, those little pantry extras can make the gravy taste even deeper.
For picky eaters: Use cream of chicken soup instead of cream of mushroom if someone at your table does not care for mushrooms. You still get a creamy gravy, but the flavor is a little milder and often more kid-friendly.
To keep pork chops tender: Try not to rush the simmering time. This recipe really benefits from a gentle covered cook so the meat softens and the gravy has time to come together. Thin chops may need a little less time, while thicker chops may need a few extra minutes.
Make it stretch farther: Slice leftover pork chops and spoon the gravy over toast, biscuits, or reheated rice the next morning. It is also good tucked into a sandwich roll for an easy lunch.