These “fall off the bone” pork chops are fork tender and incredibly moist. Smothered in a thick rich onion gravy, this sure to please one-skillet dish is amazingly simple to prepare, and makes the perfect dinner for a school-night or on a busy weekend.
4 8 to 10 ounce bone-in pork chops or one per person
3 Tablespoon canola oil
1 medium-sized yellow onion diced
3 cloves of garlic minced
1 can condensed cream of onion or mushroom soup
1½-2 cans chicken or vegetable stock use the soup can to measure
1 teaspoon Worcestershire sauce
salt & pepper to taste
In a large skillet with a well-fitting lid, brown the pork chops over medium high heat in 2 tablespoons of oil.
Remove the chops from the skillet and drain off any excess oil.
Reduce heat to medium and add 1 tablespoon of oil. When oil begins to shimmer, add onions and season lightly with salt. Cook onions until they become soft and begin to caramelize. Add garlic and cook for one minute.
Add the condensed soup to the pan. Using the empty can for a measure add 1½ to 2 cans of stock. Add the Worcestershire sauce and stir to combine. Increase heat to medium high bringing liquid to a boil.
Return the chops to the soup, working them down in to the gravy. Cover the pan with the lid and reduce heat to low. Simmer covered for at least one hour.
Test the chops with tongs, the meat should easily pull apart when finished. Cook longer if needed.
Taste and add salt and pepper as desired.
Served over a bed of wide egg noodles and a side of green vegetables, this dish makes a dinner everyone will love.
I like to use bone-in pork chops as I think they have the best flavor, but you can use what ever cut you prefer.
Plan one chop per person, do not overcrowd the pan. I use a can of condensed cream of onion soup for this recipe. Feel free to make your own sauce, I have described that method above if you need.
Make sure to use a pan with a well-fitting lid