Skillet Pork Chops with Vegetables
Pork chops and vegetables in a tangy sauce all in one skillet, a one-dish meal that works for a busy weeknight.
Servings: 2 servings
Calories: 349kcal
Ingredients
- 1 tablespoon butter
- 2 pork chops, 1-inch thick
- 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
- ½ teaspoon freshly ground black pepper
- ⅔ cup water
- 2 packets onion soup mix
Instructions
- Heat 1 tablespoon butter over medium-high heat in a large skillet, then add 2 pork chops, 1-inch thick. 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 and 1/2 teaspoon freshly ground black pepper 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.)
Notes
For homemade sauce in lieu of the onion soup mix:
In a large measuring cup or small bowl, stir together 1 cup of water, 2 teaspoons Better than Beef bouillon mix, 1 tablespoon low-sodium soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon paprika.
