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Make dinner in less than 30 minutes with this One Skillet Pork Chop Dinner made with potatoes, carrots, and onions in a tasty sauce.
Today we are sharing vintage recipes. While I usually have a ton of great recipes pinned for all types of events this one had me stumped. It’s not that I didn’t have any vintage recipes to make, it was that I didn’t want to make any of the vintage ones I had pinned.
I looked to Taste of Home vintage recipes and found one for a One Skillet Pork Chop Dinner. Since I’ve been struggling with getting dinner on the table during the week this one sounded perfect for me. It combines pork chops, red skinned potatoes, vegetables, and cream of mushroom soup into a one pot meal.
This recipe is originally from the 50’s. I’m not one to use “cream of” soups but in this case I made an exception. When I told my husband what we were having for dinner he wasn’t thrilled. He isn’t real fond of meals where all of the foods have the same flavor. Like me, he also isn’t big on cream of soups.
The recipe itself is really simple. Pork chops are browned in a skillet with butter then the veggies are added and sauteed. After that the cream of mushroom soup is added in and everything simmers together for 20-30 minutes or until it’s cooked through.
I added in a packet of ranch dressing seasoning because I knew the soup wasn’t going to be enough flavor for us and it was the perfect addition. It really added in a punch of flavor that put this meal on the level of what we normally eat for dinner.
My husband said he was pleasantly surprised by this dish and ended up liking it. I served it over top of rice because I knew the gravy would be really tasty with it. Some people might think rice is overkill with it already having potatoes in it but we both agreed it helped to make this a cohesive dish.
Pro Tips and Substitutions:
- Feel free to add in different vegetables like celery, green beans, or asparagus.
- If you don’t like mushrooms you can use cream of chicken or cream of celery soup in place.
- While I use boneless pork chops you can certainly use bone in pork chops.
- 1 Tablespoon butter
- 4 boneless pork chops
- 1/2 lb. red potatoes, cut into 1 inch pieces
- 3 carrots, cut into half inch slices
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 can (10 3/4 oz) cream of mushroom soup
- 1 cup water
- 1 packet Ranch dressing mix
- 4 cups rice, cooked
- Heat the butter in a skillet over medium heat until melted.
- Add the pork chops and cook for 3-4 minutes per side or until browned. Remove the pork chops from the skillet and place on a plate to keep warm.
- In the same skillet add the potatoes, carrots, onions, and garlic. Saute for 3-4 minutes or until they begin to soften.
- Add in the soup, water, and ranch packet and mix well. Bring the mixture to a boil then reduce heat to a simmer and cover for 15 minutes.
- Remove the lid and add the pork chops back to the pan. Cook for an additional 3-4 minutes or until the pork chops are heated through.
- Serve over top of rice if desired.
Recipe adapted from Taste of Home
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