One Pot Southern Pork Chop Dinner
Craving a hearty Southern comfort meal with minimal cleanup? This One Pot Southern Pork Chop Dinner is exactly what you need.
Equipment
- 1 Deep Skillet or Dutch Oven
- 2 Tongs
- 3 Sharp Knife and Cutting Board
- 4 Mixing Bowl
- 5 Meat Thermometer
Ingredients
- 1 tablespoon olive oil
- 4 thick-cut boneless pork chops (about 8 ounces each)
- 2 lbs. potatoes, peeled and sliced (about 2 medium russet potatoes)
- 1 cup fresh diced celery (I used Dandy brand, but any fresh celery works)
- 1 small or ½ of a large Vidalia onion, sliced
- ½ medium green bell pepper, seeded and diced
- 1 teaspoon salt (or to taste)
- Pepper (to taste)
- 1 (10.75-ounce) can condensed tomato soup (do not dilute)
- ½ cup water
- Dash of hot sauce (optional, but highly recommended for a Southern kick!)
- Garnish: chopped fresh parsley
Instructions
Preparing the Pork Chops and Vegetables
- Start by heating 1 tablespoon of olive oil in your deep skillet or Dutch oven over medium-high heat. While the oil heats, pat the pork chops dry with a paper towel and season both sides generously with salt and pepper.Place the pork chops in the hot skillet and brown them on each side for 5–7 minutes. Don’t rush this step—you’re not trying to cook them through just yet. You're building a golden-brown crust that locks in flavor and creates depth in the final dish. Once browned, transfer the chops to a plate and set aside.
- First, spread the peeled and sliced potatoes evenly across the bottom.Next, add the celery, onion slices, and green bell pepper on top of the potatoes.Season the vegetables with a pinch more salt and pepper, to taste.
Making the Sauce & Simmering the Dish
- 1 (10.75-ounce) can of condensed tomato soup (do not dilute)½ cup of waterA dash of hot sauce (optional, but it gives the dish that Southern zing!)
- Now, cover the pot with a tight-fitting lid and let everything simmer over low heat for 40–45 minutes.Use a meat thermometer to check the internal temperature of the pork—it should reach 145°F before serving.