This post may contain affiliate links. Please read our disclosure policy.
This hearty skillet dish combines thick-cut pork chops with fresh carrots, green beans, and potatoes, all in one pan. Onion soup mix creates a savory sauce that ties everything together. Ready in about 45 minutes, it’s sized for two but scales up easily when you’re feeding more. Everything cooks on the stovetop, so cleanup is a breeze.
This recipe has been loitering in my recipe box for more than thirty years, handwritten on an old index card the way we used to keep recipes. I have no idea where it came from, probably a magazine.
Over the years, I’ve made this recipe as written in the original version, using 2 envelopes of onion soup mix, which gives it great flavor. I’ve also made it with my homemade sauce to reduce sodium and preservatives. I actually prefer the version with the onion soup mix because it’s quicker and easier, and it tastes so good, but I’m including both options below.
Testing results for skillet pork chops with vegetables
- I’ve used both bone-in and boneless pork chops, and either works just fine. Choose thick chops, as they will take about 45 minutes to cook.
- I have only tested this recipe with fresh vegetables, but readers have said they used frozen vegetables and loved it.
I hope you make this recipe. I think you’ll love it!
These pork chops with vegetables don’t need much as a side. I usually serve this dish with my Kale Salad with Mango Chutney or my Simple Green Salad. For dessert, this menu pairs well with my Lemon Icebox Pie.
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Pork chops: We prefer a thick, bone-in chop for this recipe. I use slightly thinner chops in my Baked Pork Chops with Cream of Mushroom Soup.
Want to save this recipe?
Enter your email and we'll send it straight to your inbox.
Onion soup mix: The recipe card notes include a homemade sauce you can substitute for the onion soup mix.
Pin this now to save it for laterHow to make skillet pork chops
- Brown the chops on both sides.
- Add vegetables.
- Combine the soup mix with water and pour it over the chops and vegetables.
- Cook for 30-45 minutes, or until the chops are done.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
Want more from my kitchen?
Members of The Red Clay Society view the entire site with no ads, plus they get:
- The Red Clay Journal, my magazine
- The Red Clay Kitchen, a seasonal cookbook
- The Front Porch, our private member community
Skillet Pork Chops with Vegetables
Equipment
Ingredients
- 2 pork chops, 1-inch thick
- salt to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 carrot, cut into 1/2-inch slices
- ½ cup fresh chopped green beans, 1-inch lengths
- 1 small potato, peeled and cut into 1/2-inch cubes
- ¼ teaspoon dried basil
- ⅔ cup water
- 2 packets onion soup mix
Instructions
- Season 2 pork chops, 1-inch thick on both sides with salt and 1/2 teaspoon freshly ground black pepper. Heat 1 tablespoon butter over medium-high heat in a large skillet, then add the pork chops. Brown well on both sides, then turn the heat down to medium. Add 1 carrot, cut into 1/2-inch slices, 1/2 cup fresh chopped green beans, 1-inch lengths, and 1 small potato, peeled and cut into 1/2-inch cubes. Sprinkle 1/4 teaspoon dried basil over the pork and vegetables.
- In a large measuring cup or small bowl, stir together 2/3 cup water and 2 packets onion soup mix, and set aside.
- Pour the sauce over the vegetables and pork chops and bring to a boil. Cover, reduce heat, and simmer 30-45 minutes or until pork chops reach an internal temperature of at least 145 degrees F and vegetables are tender. (I typically cook thick chops to about 155 degrees F.)
