My mom found this recipe in the Parade magazine in the Sunday newspaper October 30, 1955. She made it quite often when I was growing up, and now I make it quite often. The pork chops come out fork tender (and how many recipes have you made with pork chops that they come out fork tender?). It smells incredible when cooking and tastes great too. I have made both on the stovetop and in an electric skillet. Either one is fine although I like the electric skillet. You can control the heat more easily so the potatoes don’t burn. Make sure you use all ingredients when making; once I made without green peppers because I didn’t have any…it tasted like it was missing something…funny, it was!
The blending flavors of the peppers, onions, potatoes and carrots, mixed with the tomato soup and tabasco really puts this dinner over the top. Print
Pork Chop Skillet Dinner
Ingredients
- 6 loin chops
- 6 c. sliced potatoes
- 6 carrots, quartered
- 1 c. sliced onions
- 2/3 c. coarsely diced green peppers
- 1 tsp. salt (optional)
- 1 can tomato soup
- 1/2 c. water
- 1/4 tsp. Tabasco
Instructions
- Use an electric skillet or a very large frying pan (I use a Sauteuse or Saute pan about 12″ X 3″ high). Brown chops in pan on high. Lower heat to medium, cover and cook 15 minutes. Remove chops and drain off fat. Layer vegetables starting with potatoes; sprinkle each layer with salt. Place chops on top. Combine soup, water, and Tabasco. Pour over meat and vegetables. Cover and cook over medium heat on stove or electric skillet at 325 ore 350, 45 minutes or until tender. Serves 6.
- Note: If you don’t care for Tabasco you can put a little less in. However, I would not omit it.
Notes
Use a nonstick skillet if you have one. It allows the potatoes to brown since they’re first in the pan, but does not stick to the pan.
Pan should have nice browned bits in it after browning pork chops!
Next, layer the potatoes in an even layer on the bottom of pan.
Next, place the carrots on top of the potatoes.
Next, place sliced onions on top of carrots.
Next, place the green peppers on top of the onions.
Place the browned pork chops on top of the green peppers.
Pour the tomato soup, Tabasco & water mixture all over the pork chops and vegetables.
3 Comments
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Robin Griess
August 12, 2017 at 7:09 pmWhat a wonderful dish. O’m a truck driver and just bought an electric skillet. This was my first dish in my skillet. Definitely a keeper. I will definitely make it again, again and again
Sandie
August 19, 2017 at 9:08 amThis is one of the recipes I got from a magazine years ago, and still make today. Very unusual, and very delicious. AND…it magically makes otherwise tough pork chops, super tender!