This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn’t be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.
pork loin or rib chops, 1 inch thick (1 1/2 lb)
cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton)
medium potatoes, cut into fourths
small carrots, cut into 1-inch pieces
medium onions, cut into fourths
Chopped fresh parsley, if desired
Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.
Tips for buying fresh meat: • Choose packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray.
• Packages should be cold and feel firm. Avoid packages that are stacked too high in the meat case because they may not have been kept cold enough.
• Check the sell-by date and use within 2 days of the date.
• Put packages of meat in plastic bags before putting them in your grocery cart. This way, any bacteria in the juices won’t drip on and contaminate other foods, especially those that won’t be cooked.
• Don’t buy or use meat that has turned gray or has an off odor.
• Refrigerate meat as soon as you get home from shopping. If it will take longer than 30 minutes to get it home, keep meat cold in a cooler with ice packs.
Follow cook times for pork carefully. Today’s pork is lean and requires shorter cook times. Overcooking pork will make it tough.
Complete this home-style meal with purchased corn muffins and crisp apple slices drizzled with poppy seed dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Vegetable; 2 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.