Pork Chops

Apr 14, 2005 by Andrew Crawley | 1 Comments| Share it:   



1 rating


  • Prep: ~30 mins.
  • Cook: 1 - 2 hrs.
  • Serves: 6

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  • 5-6 pork chops
  • 1 can cream of chicken soup
  • 1 chicken bouillon cube
  • 1 small onion (sliced thinly)
  • 1/4 tsp sage
  • salt & pepper
  • thyme

Step 1

Trim the extra fat from the pork chops, but don't remove the bones (if you have any). Put the pork chops in your skillet, sprinkle them with salt and pepper, and begin browning them over medium heat.


Step 2

Flip the pork chops to ensure that they cook evenly and sprinkle with some more salt and pepper.


Step 3

When the pork chops are browned, dissolve the chicken bouillon cube in about a cup of boiling water and add it to the skillet.


Step 4

Pour the chicken soup over the chicken, and add the sage and a sprinkle of thyme.


Step 5

Slice the onion thinly and spread the rings over the pork chops.


Step 6

Simmer just below boiling for about 30 minutes, then flip the chops and simmer for another 30 minutes or so. Adjust the spices as needed - I usually add some more pepper and sage. When they're done, they should look like this:

Now that you have learned how to make pork chops, please be sure to view these other pork recipes. Also, you will love these American recipes.


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1 Comment

user does not have an avatar sharptimes5

May 01, 2007

Awesomely good, and easy.  I pulled the chops out of the sauce, and added about 1/2 cup of sour cream to it, then served the sauce over mashed potatoes.  This will definitely become a part of my menu plans!

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