One Skillet Pork Supper Recipe -
One Skillet Pork Supper Recipe

One Skillet Pork Supper

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"Pork chops braised in a tomato, potato and carrot sauce/mixture. One skillet, one word: Yummy!"

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Original recipe makes 4 servings Change Servings


  1. In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes or until tender.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2010

I think the basic recipe is a great start.The first time I made it as the recipes called but I felt the taste of the tomato soup overpowered the entire dish. The family liked it but the I found the flavor profile unimpressive. The next time, I used the basic idea as a stew. I diced pork loin, sauteed it in a pan within olive oil, 2 cloves minced garlic, salt and pepper. Not draining, I added 4 diced potatoes, 2 diced carrots , and 1/2 a diced onion, fresh tarragon, oregano, and rosemary. When the potatoes started getting soft I added 1/2 cup of chicken broth, 1 can tomato soup, 1/2 tsp worcestershire sauce, 1/2 tsp balsamic vinegar, and 1 tbs merlot. I brought to a simmer, covered and reduced heat and cooked for 15 min. It turned out great! I was much happier with my version but I appreciate the canvas provided by this recipe.

Most Helpful Critical Review
Dec 31, 2007

I had to play around with the seasonings with this recipes otherwise it would have been too bland. I added minced fresh garlic, 1/2 chopped onion, 1 tsp italian seasoning and 1/2 tsp celery salt. THEN it was great!

Jan 30, 2004

Made this for supper last night, very easy and quick in the electric skillet. I thought it was great, my husband also enjoyed, but suggested using stewed tomatoes or a light pasta sauce in place of the tomato soup. I will try it that way next time. Chops were tangy, tender and vegetables just right! A keeper! Thanks for sharing this one.

Jan 04, 2004

Loved this recipe! Simple, quick and delicious! I did add a sprinkle of basil, oregano, parsley and garlic powder only because I was afraid it would be too plain with just the Worcestershire. After we tried it, I think it would have been fine. No salt necessary either. Just needed something to accent the soup color. Used 3 bone-in chops that were thick and they were the juciest! Had to substitute frozen baby carrots (didn't have fresh)thawed them first. I am a first time mom who used to work nights so I never had to cook but once a week. Now I stay home and haven't a clue how to get a meal to come together all at once. This recipe is definately going to be a keeper. Thank You!

Jun 06, 2008

This was really tasty and warmed me up on a cold night.

Feb 11, 2006

This was so easy to make!! I used Italian style stewed tomatoes instead of the soup and it came out great! I hate to cook, but I'll make this again...

Oct 17, 2012

My mother made this combo when I was growing up in the 50's she called it Roosevelt Dinner. We bake it in a roaster, layer the browned pork on the bottom, then sliced russet or red potatoes, sliced carrots, and sliced onion then pour 1 can of tomato soup mixed with 1/2 c water over the top. Salt and pepper the meat and veggies layers. Bake 1 hour at 350 degrees F. 10 minutes before it is done we add a can of drained sweet peas. Comfort food!

Feb 01, 2005

I was skeptical with this recipe because of its simplicity, but it was actually very tasty and we enjoyed it a lot. I did add some basil and oregano to taste. I also used leftover pork diced up instead of pork chops. What a great alternative to the standard pork fried rice! So easy! I prepared rice to go alongside and it was a nice compliment.


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 43.1 g
  • 14%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 827 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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