Kitchen warriors, rejoice! If you’re craving delicious, satisfying pork chop dinners but short on time, you’ve come to the right place. We’ve gathered 20 quick and easy skillet recipes bursting with flavor that will transform your weeknight meals. From comforting classics to exciting new twists, these dishes prove that amazing dinners don’t require hours in the kitchen. Get ready to discover your new family favorites!
Garlic Butter Pork Chop Skillet with Green Beans
Perfectly seared pork chops nestled with crisp-tender green beans in a garlicky butter sauce make this skillet dinner both impressive and approachable. Preparing everything in one pan means minimal cleanup while maximizing flavor development from the fond left behind after browning the meat. Let’s walk through each step methodically to ensure your pork chops stay juicy and your green beans maintain their vibrant color.
Ingredients
- Pork chops – 4 (1-inch thick)
- Green beans – 1 lb
- Butter – 3 tbsp
- Garlic – 4 cloves
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 1 tbsp
- Chicken broth – ½ cup
Instructions
- Pat the pork chops completely dry with paper towels and season both sides evenly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place pork chops in the hot skillet and sear undisturbed for 4 minutes to develop a golden-brown crust.
- Flip pork chops using tongs and cook for another 4 minutes until internal temperature reaches 145°F.
- Transfer pork chops to a clean plate and tent loosely with foil to rest.
- Add green beans to the same skillet and cook for 3 minutes, stirring occasionally.
- Pour chicken broth into the skillet and scrape up any browned bits from the bottom with a wooden spoon.
- Cover the skillet and steam green beans for 5 minutes until crisp-tender.
- Push green beans to one side of the skillet and add butter to the empty space.
- Mince garlic and add to the melting butter, cooking for 30 seconds until fragrant.
- Toss green beans in the garlic butter sauce until evenly coated.
- Return pork chops to the skillet and spoon garlic butter sauce over them.
Lusciously juicy pork chops contrast beautifully with the slight crunch of green beans, all brought together by that rich, aromatic garlic butter sauce. For a complete meal, serve directly from the skillet alongside creamy mashed potatoes to soak up every drop of the flavorful pan sauce. The resting period ensures the pork retains its moisture while the quick steaming keeps the green beans brightly colored and texturally interesting.
Honey Mustard Pork Chop and Potato Skillet
A perfectly balanced one-pan meal awaits with this honey mustard pork chop and potato skillet recipe. Anyone can master this comforting dish by following these straightforward steps, which transform simple ingredients into a flavorful dinner with minimal cleanup required.
Ingredients
Pork chops – 4
Potatoes – 2 lbs
Olive oil – 2 tbsp
Honey – ¼ cup
Dijon mustard – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut 2 lbs of potatoes into ½-inch cubes.
3. Pat 4 pork chops completely dry with paper towels.
4. Season both sides of pork chops with 1 tsp salt and ½ tsp black pepper.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
6. Place pork chops in the hot skillet and sear for 3 minutes without moving them.
7. Flip pork chops and sear the other side for 3 minutes.
8. Remove pork chops from skillet and set aside on a plate.
9. Add potato cubes to the same skillet and cook for 5 minutes, stirring occasionally.
10. Whisk together ¼ cup honey and 3 tbsp Dijon mustard in a small bowl.
11. Pour the honey mustard mixture over the potatoes in the skillet and stir to coat evenly.
12. Return the pork chops to the skillet, nestling them among the potatoes.
13. Transfer the skillet to the preheated oven and bake for 20 minutes.
14. Check that pork chops reach an internal temperature of 145°F using a meat thermometer.
15. Remove skillet from oven and let rest for 5 minutes before serving. Simply spectacular, the pork chops emerge juicy with a caramelized glaze while the potatoes become tender with crispy edges. Serve this complete meal straight from the skillet for a rustic presentation, or pair with steamed green beans for added color and nutrition.
One-Pan Pork Chop with Apples and Onions
Very few dishes achieve the perfect balance of savory and sweet as effortlessly as this comforting one-pan meal. Visualize tender pork chops nestled among caramelized apples and onions, all cooked together in a single skillet. You’ll appreciate how this recipe simplifies cleanup while delivering restaurant-quality flavors right at home.
Ingredients
– Pork chops – 4 (1-inch thick)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Onion – 1 large, sliced
– Apple – 2 medium, sliced
– Apple cider vinegar – 2 tbsp
– Chicken broth – ½ cup
Instructions
1. Pat pork chops completely dry with paper towels on both sides.
2. Season both sides of pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place pork chops in the hot skillet without crowding them.
5. Sear pork chops for 4 minutes without moving them to develop a golden-brown crust.
6. Flip pork chops using tongs and cook for another 4 minutes.
7. Transfer pork chops to a clean plate, keeping any juices in the skillet.
8. Add sliced onion to the same skillet and cook for 3 minutes, stirring occasionally.
9. Add sliced apple and cook for 4 minutes until slightly softened.
10. Pour apple cider vinegar into the skillet and scrape any browned bits from the bottom.
11. Add chicken broth and bring to a simmer for 2 minutes.
12. Return pork chops to the skillet, nestling them among the apples and onions.
13. Reduce heat to low, cover the skillet, and cook for 8 minutes.
14. Remove skillet from heat and let rest covered for 3 minutes before serving. For perfectly cooked pork chops, use an instant-read thermometer to check for 145°F at the thickest part. When searing, resist the urge to move the chops so they develop that beautiful crust. Always let meat rest after cooking to allow juices to redistribute throughout.Final result yields fork-tender pork chops with apples that maintain just enough texture to contrast the meltingly soft onions. The pan sauce created from the apple and onion juices provides a sweet-tangy balance that elevates every bite. Consider serving over creamy polenta or with crusty bread to soak up every last drop of the delicious sauce.
Creamy Mushroom Pork Chop Skillet Dinner
Meticulously preparing a satisfying weeknight dinner doesn’t have to be complicated. This creamy mushroom pork chop skillet combines simple ingredients into a comforting, restaurant-quality meal right at home. Follow these clear steps for perfectly cooked pork and a rich, flavorful sauce every time.
Ingredients
Pork chops – 4
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ¼ cup
Olive oil – 2 tbsp
Onion – 1, chopped
Garlic – 2 cloves, minced
Mushrooms – 8 oz, sliced
Chicken broth – 1 cup
Heavy cream – ½ cup
Instructions
1. Pat pork chops completely dry with paper towels.
2. Season both sides of pork chops evenly with salt and black pepper.
3. Dredge each pork chop in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Place pork chops in the hot skillet without crowding.
6. Cook pork chops for 4-5 minutes until golden brown crust forms.
7. Flip pork chops using tongs.
8. Cook for another 4-5 minutes until internal temperature reaches 145°F.
9. Transfer pork chops to a clean plate.
10. Add chopped onion to the same skillet.
11. Cook onion for 3 minutes until translucent.
12. Add minced garlic and cook for 30 seconds until fragrant.
13. Add sliced mushrooms to the skillet.
14. Cook mushrooms for 5-7 minutes until they release liquid and brown.
15. Pour chicken broth into the skillet, scraping up any browned bits from the bottom.
16. Simmer the mixture for 2 minutes until slightly reduced.
17. Stir in heavy cream until fully incorporated.
18. Return pork chops to the skillet, nestling them into the sauce.
19. Simmer everything together for 2 minutes to heat through.
Finally, this dish delivers tender pork chops with a creamy, earthy mushroom sauce that clings beautifully to each bite. For an elegant presentation, serve over creamy polenta or buttery mashed potatoes to soak up every drop of the rich sauce. The combination of savory pork and velvety mushrooms creates a comforting meal that feels both sophisticated and completely approachable.
Balsamic Glazed Pork Chop and Brussels Sprouts Skillet
Unlocking the perfect weeknight dinner is easier than you think with this one-pan wonder that transforms simple ingredients into restaurant-quality results. Understanding the balance between sweet balsamic reduction and savory pork creates a dish that feels sophisticated yet remains approachable for any home cook. Using just one skillet means you’ll spend less time cleaning and more time enjoying this flavorful meal.
Ingredients
Pork chops – 4 (1-inch thick)
Brussels sprouts – 1 lb
Olive oil – 2 tbsp
Balsamic vinegar – ¼ cup
Honey – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Trim Brussels sprouts and cut each in half lengthwise.
3. Season pork chops evenly with ½ teaspoon salt and ¼ teaspoon black pepper on both sides.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Place pork chops in the hot skillet and cook for 4 minutes without moving them.
6. Flip pork chops and cook for another 4 minutes until internal temperature reaches 145°F.
7. Transfer pork chops to a plate and cover loosely with foil.
8. Add remaining 1 tablespoon olive oil to the same skillet.
9. Place Brussels sprouts cut-side down in the skillet in a single layer.
10. Cook Brussels sprouts for 6 minutes without stirring to develop caramelization.
11. Stir Brussels sprouts and continue cooking for 4 more minutes until tender.
12. Push Brussels sprouts to one side of the skillet.
13. Pour balsamic vinegar and honey into the empty space and bring to a simmer.
14. Simmer the balsamic mixture for 2 minutes until slightly thickened.
15. Return pork chops to the skillet and spoon the glaze over everything.
16. Cook for 1 final minute to warm the pork chops through.
Perfectly glazed pork chops emerge with a sticky-sweet crust that contrasts beautifully with the tender, caramelized Brussels sprouts. Pair this skillet meal with creamy polenta or crusty bread to soak up every last drop of the reduced balsamic glaze, creating a complete dining experience that belies its simple preparation.
Spicy Cajun Pork Chop and Rice Skillet
Every home cook needs a reliable one-pan wonder in their repertoire, and this spicy Cajun pork chop and rice skillet delivers bold flavor with minimal cleanup. Even beginners can master this complete meal that cooks everything together in a single pan. Expect perfectly seasoned pork chops nestled in fluffy rice with just the right amount of kick.
Ingredients
Pork chops – 4 (1-inch thick)
Cajun seasoning – 2 tbsp
Vegetable oil – 2 tbsp
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Green bell pepper – 1, diced
Onion – 1, diced
Instructions
1. Pat pork chops completely dry with paper towels and rub Cajun seasoning evenly on both sides.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place pork chops in the hot skillet and sear for 4 minutes without moving them to develop a golden-brown crust.
4. Flip pork chops and sear the other side for 3 minutes, then transfer to a plate.
5. Add diced onion and green bell pepper to the same skillet and cook for 5 minutes until softened.
6. Stir in long-grain white rice and cook for 1 minute to lightly toast the grains.
7. Pour in chicken broth, scraping any browned bits from the bottom of the skillet.
8. Return pork chops to the skillet, nestling them into the rice mixture.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
10. Remove from heat and let stand covered for 5 minutes to allow rice to fully absorb liquid.
11. Fluff rice with a fork before serving. Very tender pork chops contrast beautifully with the fluffy, slightly spicy rice that absorbs all the pan juices. For a fresh twist, top with sliced green onions or serve alongside a simple green salad to balance the Cajun heat.
Pork Chop with Peppers and Onions Skillet
Sometimes the most satisfying meals come together in a single skillet with minimal ingredients. Seasoned pork chops seared to perfection then nestled with colorful peppers and onions creates a complete dinner that’s both rustic and elegant. This method ensures juicy pork and tender vegetables with minimal cleanup.
Ingredients
Pork chops – 4 (1-inch thick)
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Bell peppers – 2, sliced
Onion – 1 large, sliced
Instructions
1. Pat pork chops completely dry with paper towels.
2. Season both sides of pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Place pork chops in the hot skillet and sear for 4 minutes without moving them.
5. Flip pork chops using tongs and sear the other side for 4 minutes.
6. Transfer pork chops to a clean plate, keeping any juices in the skillet.
7. Add sliced bell peppers and onion to the same skillet.
8. Cook vegetables, stirring occasionally, for 8 minutes until softened but still slightly crisp.
9. Return pork chops and any accumulated juices to the skillet, nestling them among the vegetables.
10. Reduce heat to low, cover skillet, and cook for 5 minutes until pork reaches 145°F internally.
11. Remove skillet from heat and let rest for 3 minutes before serving.
When you slice into these pork chops, you’ll find them remarkably juicy with a flavorful seared crust. The peppers and onions become meltingly tender while retaining just enough texture to complement the meat. Consider serving this directly from the skillet with crusty bread to soak up the delicious pan juices, or slice the pork and serve over creamy polenta for a comforting meal.
Lemon Herb Pork Chop and Asparagus Skillet
Unexpectedly simple yet impressively flavorful, this one-pan meal transforms basic ingredients into a restaurant-worthy dinner in under 30 minutes. Using just a single skillet means minimal cleanup while achieving perfectly cooked pork chops and tender-crisp asparagus with bright lemon herb notes.
Ingredients
Pork chops – 4 (1-inch thick)
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Dried thyme – 1 tsp
Fresh lemon juice – 2 tbsp
Asparagus – 1 lb
Instructions
- Pat pork chops completely dry with paper towels to ensure proper browning.
- Season both sides of pork chops evenly with salt, black pepper, garlic powder, and dried thyme.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place pork chops in the hot skillet and cook undisturbed for 4-5 minutes until a golden-brown crust forms.
- Flip pork chops using tongs and cook for another 4-5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
- Transfer pork chops to a clean plate and tent loosely with foil to rest.
- Add asparagus to the same skillet and cook for 3-4 minutes, tossing occasionally.
- Pour fresh lemon juice over the asparagus and continue cooking for 1-2 minutes until asparagus is bright green and tender-crisp.
- Return pork chops to the skillet and spoon the pan juices over everything.
Velvety pork chops with a savory herb crust contrast beautifully with the bright, crisp-tender asparagus. The lemon juice creates a light pan sauce that ties all the flavors together perfectly. For a complete meal, serve directly from the skillet with crusty bread to soak up every last drop of the delicious juices.
Pork Chop and Sweet Potato Hash Skillet
Finally, let’s create a comforting one-pan meal that transforms humble ingredients into something special. Follow these straightforward steps to build layers of flavor in your skillet, ensuring each component cooks perfectly. This approach guarantees tender pork and caramelized sweet potatoes every time.
Ingredients
Pork chops – 2
Sweet potatoes – 2 medium
Onion – 1
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh thyme – 1 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Peel the sweet potatoes and dice them into ½-inch cubes.
3. Chop the onion into ¼-inch pieces.
4. Pat the pork chops completely dry with paper towels.
5. Season both sides of the pork chops with ½ teaspoon salt and ¼ teaspoon black pepper.
6. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium-high heat for 2 minutes.
7. Sear the pork chops for 3 minutes per side until golden brown.
8. Transfer the pork chops to a clean plate.
9. Add the remaining 1 tablespoon olive oil to the same skillet.
10. Sauté the onions for 4 minutes until translucent.
11. Add the sweet potatoes to the skillet and cook for 8 minutes, stirring every 2 minutes.
12. Season the vegetables with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
13. Stir in the fresh thyme leaves.
14. Nestle the pork chops into the sweet potato mixture.
15. Transfer the skillet to the preheated oven and bake for 12 minutes.
16. Remove the skillet from the oven when the pork reaches 145°F internally.
17. Let the skillet rest for 5 minutes before serving. Now, notice how the sweet potatoes develop crispy edges while remaining creamy inside, creating wonderful textural contrast. The pork stays exceptionally juicy when rested properly, and the thyme-infused onions add aromatic sweetness throughout. For a complete meal, serve directly from the skillet with a simple green salad or top with a fried egg for extra richness.
Parmesan Crusted Pork Chop with Spinach Skillet
Here’s a straightforward method for creating restaurant-quality pork chops right in your own kitchen. Having perfectly cooked pork chops with a crispy crust and tender interior is easier than you might think, especially when paired with simple skillet spinach. Zest up your dinner routine with this complete meal that comes together in one pan.
Ingredients
Pork chops – 4 (1-inch thick)
Flour – ½ cup
Eggs – 2
Parmesan cheese – 1 cup
Breadcrumbs – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 3 tbsp
Garlic – 3 cloves
Spinach – 6 cups
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork chops completely dry with paper towels.
3. Season both sides of the pork chops evenly with salt and black pepper.
4. Place flour in a shallow dish.
5. Beat the eggs in a second shallow dish.
6. Combine Parmesan cheese and breadcrumbs in a third shallow dish.
7. Dredge each pork chop through the flour, shaking off any excess.
8. Dip the floured pork chop into the beaten eggs, coating completely.
9. Press the pork chop firmly into the Parmesan-breadcrumb mixture, ensuring full coverage.
10. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
11. Carefully place the coated pork chops in the hot skillet.
12. Cook for 3 minutes without moving them to develop a golden-brown crust.
13. Flip the pork chops using tongs.
14. Cook for another 3 minutes on the second side.
15. Transfer the entire skillet to the preheated oven.
16. Bake for 12 minutes until the internal temperature reaches 145°F.
17. Remove the skillet from the oven using oven mitts.
18. Transfer the pork chops to a plate to rest.
19. Add the remaining 1 tablespoon of olive oil to the same skillet.
20. Mince the garlic cloves and add them to the skillet.
21. Sauté the garlic for 1 minute until fragrant but not browned.
22. Add the spinach to the skillet in batches, wilting each addition before adding more.
23. Cook the spinach for 3-4 minutes until fully wilted and tender.
24. Season the spinach with a pinch of salt and pepper.
25. Serve the pork chops immediately over the bed of spinach. Zero in on that satisfying contrast between the crispy, cheesy crust and the juicy pork interior. The garlicky spinach provides a fresh counterpoint to the rich chops, making this dish feel both indulgent and balanced. Try serving with lemon wedges for a bright finishing touch that cuts through the richness beautifully.
Pork Chop and Zucchini Noodle Skillet
Cooking a delicious weeknight dinner doesn’t have to be complicated or time-consuming. This pork chop and zucchini noodle skillet comes together in one pan with minimal ingredients, making cleanup just as easy as the cooking process. Follow these simple steps for a satisfying meal that’s ready in under 30 minutes.
Ingredients
Pork chops – 4 (6 oz each)
Zucchini – 2 large
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
- Pat pork chops completely dry with paper towels to ensure proper browning.
- Season both sides of pork chops evenly with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place pork chops in the hot skillet and cook for 4-5 minutes without moving them to develop a golden-brown crust.
- Flip pork chops and cook for another 4-5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
- Transfer pork chops to a plate and let them rest for 5 minutes to redistribute juices.
- While pork rests, spiralize zucchini into noodles using a spiralizer or vegetable peeler.
- Add zucchini noodles to the same skillet and cook for 2-3 minutes, stirring frequently, until just tender but still slightly crisp.
- Return pork chops to the skillet and toss everything together to combine.
Perfectly cooked pork chops remain juicy and tender against the fresh, crisp zucchini noodles. The garlic powder creates a subtle savory note that complements both ingredients beautifully. Try serving this over cauliflower rice for a complete low-carb meal, or top with a squeeze of fresh lemon juice to brighten the flavors.
Maple Dijon Pork Chop and Carrot Skillet
Even the simplest weeknight dinners can feel special with the right combination of flavors. This maple Dijon pork chop and carrot skillet comes together in one pan with minimal prep, making it perfect for busy evenings when you want something satisfying without the fuss.
Ingredients
- Pork chops – 4 (1-inch thick)
- Carrots – 1 lb
- Olive oil – 2 tbsp
- Maple syrup – ¼ cup
- Dijon mustard – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Water – ½ cup
Instructions
- Pat pork chops completely dry with paper towels to ensure proper browning.
- Season both sides of pork chops evenly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place pork chops in the hot skillet and cook undisturbed for 4 minutes to develop a golden-brown crust.
- Flip pork chops and cook for another 4 minutes on the second side.
- Transfer pork chops to a clean plate, keeping any accumulated juices.
- Peel carrots and slice them into ¼-inch thick coins for even cooking.
- Add carrot coins to the same skillet and cook for 3 minutes, stirring occasionally.
- Pour water into the skillet and scrape up any browned bits from the bottom with a wooden spoon.
- Cover skillet and reduce heat to medium-low, then simmer carrots for 8 minutes until tender but still slightly firm.
- Whisk together maple syrup and Dijon mustard in a small bowl until fully combined.
- Return pork chops and their juices to the skillet, nestling them among the carrots.
- Pour maple Dijon mixture over everything in the skillet, coating evenly.
- Cook uncovered for 3 more minutes, flipping pork chops once to glaze both sides.
- Check that pork chops reach an internal temperature of 145°F using an instant-read thermometer inserted into the thickest part.
Delightfully tender pork chops glazed in the sweet and tangy sauce pair beautifully with the soft, caramelized carrots. The maple Dijon creates a glossy coating that clings to every bite, while the carrots soak up the savory pan juices. For a complete meal, serve over creamy polenta or with crusty bread to soak up every last drop of the delicious sauce.
Pork Chop with Cherry Tomato and Basil Skillet
When you want a restaurant-quality meal without the fuss, this pork chop skillet delivers impressive results with minimal ingredients. With just a few fresh components, you’ll create a juicy, flavorful dish that feels both elegant and approachable.
Ingredients
- Pork chops – 2 (1-inch thick)
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cherry tomatoes – 2 cups
- Fresh basil – ¼ cup
Instructions
- Pat pork chops completely dry with paper towels to ensure proper browning.
- Season both sides of pork chops evenly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place pork chops in the hot skillet and cook undisturbed for 5 minutes to develop a golden-brown crust.
- Flip pork chops using tongs and cook for another 5 minutes until internal temperature reaches 145°F.
- Transfer pork chops to a plate and let rest for 5 minutes to allow juices to redistribute.
- Add cherry tomatoes to the same skillet and cook for 3 minutes until skins begin to blister and burst.
- Gently press some tomatoes with the back of a spoon to release their juices and create a light sauce.
- Return pork chops to the skillet and spoon the tomato mixture over them.
- Turn off heat and sprinkle fresh basil over the dish just before serving to preserve its bright flavor.
Ultimate satisfaction comes from the contrast between the juicy pork and burst tomatoes creating a simple pan sauce. The fresh basil adds a fragrant finish that complements the savory elements perfectly. Try serving this over creamy polenta or with crusty bread to soak up every bit of the delicious tomato-basil sauce.
Pork Chop and Cornbread Skillet Casserole
Zesty and satisfying, this one-pan wonder combines juicy pork with golden cornbread in a comforting skillet meal. Follow these precise steps to create a perfectly layered casserole that bakes up beautifully every time. You’ll appreciate how each component comes together with minimal fuss for maximum flavor.
Ingredients
Pork chops – 4
Cornbread mix – 1 box
Egg – 1
Milk – ⅓ cup
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and place a 10-inch cast iron skillet on the stovetop.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Season both sides of the pork chops evenly with 1 teaspoon salt and ½ teaspoon black pepper.
4. Melt 2 tablespoons butter in the skillet over medium-high heat until it sizzles when a drop of water hits it.
5. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
6. Remove the skillet from heat and arrange the pork chops in a single layer across the bottom.
7. In a medium bowl, whisk together 1 box cornbread mix, 1 egg, and ⅓ cup milk until just combined with no dry spots remaining.
8. Pour the cornbread batter evenly over the pork chops, spreading it gently with a spatula to cover them completely.
9. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
10. Remove the skillet from the oven using oven mitts and let it rest for 5 minutes before serving. Ultimately, you’ll love how the tender pork stays moist beneath the fluffy cornbread topping, creating wonderful textural contrast. The savory seasoning from the chops infuses the entire dish, making it perfect for scooping directly from the skillet with a crisp green salad on the side.
Pork Chop and Cabbage Stir-Fry Skillet
Keeping weeknight dinners exciting doesn’t require complicated recipes or hard-to-find ingredients. This pork chop and cabbage stir-fry skillet comes together in one pan with minimal prep, making it perfect for busy evenings when you want something satisfying without the fuss.
Ingredients
Pork chops – 4 (bone-in, 1-inch thick)
Vegetable oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Green cabbage – 1 small head
Soy sauce – 3 tbsp
Water – ¼ cup
Instructions
1. Pat pork chops dry with paper towels on both sides.
2. Season pork chops evenly with 1 teaspoon salt and ½ teaspoon black pepper.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
4. Place pork chops in the hot skillet and cook for 5 minutes without moving them.
5. Flip pork chops using tongs and cook for another 5 minutes.
6. Transfer pork chops to a clean plate, keeping any juices in the skillet.
7. While pork rests, core and thinly slice 1 small head of green cabbage into ¼-inch strips.
8. Add cabbage to the same skillet and cook for 3 minutes, stirring occasionally.
9. Pour 3 tablespoons soy sauce and ¼ cup water over the cabbage.
10. Return pork chops and any accumulated juices to the skillet, nestling them into the cabbage.
11. Cover skillet with a lid and reduce heat to medium-low.
12. Simmer for 8 minutes until cabbage is tender and pork reaches 145°F internally.
13. Remove skillet from heat and let rest covered for 3 minutes before serving.
Velvety tender pork chops soak up the savory soy sauce while the cabbage becomes sweet and silky. The contrasting textures make each bite interesting—try serving it over steamed rice to catch every drop of the delicious pan sauce, or wrap it in warm tortillas for a quick Asian-inspired taco night.
Pork Chop with Pineapple and Bell Pepper Skillet
Just imagine coming home to a skillet filled with juicy pork chops, sweet caramelized pineapple, and vibrant bell peppers—this one-pan wonder transforms simple ingredients into a complete meal with minimal cleanup. Join me as we walk through each step methodically, ensuring perfect results even if you’re new to skillet cooking.
Ingredients
- Pork chops – 4 (1-inch thick)
- Salt – 1 tsp
- Black pepper – ½ tsp
- Vegetable oil – 2 tbsp
- Pineapple chunks – 2 cups
- Bell pepper – 1 large, sliced
Instructions
- Pat pork chops dry with paper towels and season both sides evenly with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place pork chops in the skillet and sear for 4 minutes without moving them to develop a golden-brown crust.
- Flip pork chops and cook for another 4 minutes until internal temperature reaches 145°F on an instant-read thermometer.
- Transfer pork chops to a plate and tent loosely with foil to rest, which keeps them juicy.
- Add pineapple chunks and bell pepper slices to the same skillet, scraping up any browned bits from the bottom.
- Cook pineapple and bell peppers for 6–8 minutes, stirring occasionally, until pineapple is lightly caramelized and peppers are tender-crisp.
- Return pork chops to the skillet and spoon the pineapple-pepper mixture over them to warm through for 1 minute.
Now, you’ll notice the pork stays remarkably tender while the pineapple adds a tropical sweetness that balances the savory peppers. For a fun twist, serve this over cilantro-lime rice or stuff it into warm tortillas for quick tacos—either way, the contrasting textures make every bite exciting.
Pork Chop and Quinoa Skillet Dinner
Now, let’s create a satisfying one-pan meal that combines juicy pork with nutritious quinoa. This Pork Chop and Quinoa Skillet Dinner comes together in under 30 minutes and requires minimal cleanup, making it perfect for busy weeknights when you want something wholesome without the fuss.
Ingredients
Pork chops – 4
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Quinoa – 1 cup
Chicken broth – 2 cups
Lemon juice – 2 tbsp
Fresh parsley – ¼ cup chopped
Instructions
1. Pat pork chops dry with paper towels on both sides. 2. Season pork chops evenly with salt, black pepper, and garlic powder on both sides. 3. Heat olive oil in a large skillet over medium-high heat until shimmering. 4. Place pork chops in the hot skillet and cook for 4 minutes without moving them. 5. Flip pork chops and cook for another 4 minutes until golden brown. 6. Remove pork chops from skillet and set aside on a plate. 7. Add quinoa to the same skillet and toast for 1 minute, stirring constantly. 8. Pour chicken broth and lemon juice into the skillet with the quinoa. 9. Bring liquid to a boil, then reduce heat to low and cover the skillet. 10. Simmer quinoa for 15 minutes until all liquid is absorbed. 11. Return pork chops to the skillet, nestling them into the cooked quinoa. 12. Cover skillet and let everything heat through for 2 minutes. 13. Remove skillet from heat and sprinkle fresh parsley over the top. Just before serving, fluff the quinoa with a fork to separate the grains. The pork chops remain tender while the quinoa absorbs all the savory pan juices, creating a complete meal with contrasting textures. For a colorful variation, stir in some cherry tomatoes or spinach during the last 2 minutes of cooking.
Pork Chop with Creamy Garlic Parmesan Sauce Skillet
Let’s master this comforting skillet dinner that transforms simple pork chops into a restaurant-quality meal with minimal effort. Learning to create the perfect sear while preparing a velvety sauce in the same pan will become your new favorite kitchen technique.
Ingredients
Pork chops – 4 (1-inch thick)
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Butter – 2 tbsp
Garlic – 4 cloves, minced
Heavy cream – 1 cup
Chicken broth – ½ cup
Parmesan cheese – ½ cup, grated
Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat pork chops completely dry with paper towels on both sides.
2. Season both sides of pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet without crowding, cooking 4-5 minutes per side until golden brown.
5. Transfer pork chops to a plate and reduce heat to medium.
6. Add butter to the same skillet and swirl until melted and foamy.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour in heavy cream and chicken broth, scraping up any browned bits from the pan bottom.
9. Simmer the sauce for 3-4 minutes until slightly thickened, stirring occasionally.
10. Whisk in grated Parmesan cheese until completely melted and smooth.
11. Return pork chops to the skillet, spooning sauce over them.
12. Cook for 2 more minutes until pork chops reach 145°F internal temperature.
13. Stir in chopped parsley and remove from heat.
14. Always use an instant-read thermometer to check doneness for perfectly juicy pork every time.
15. Scraping up the browned bits from searing adds incredible depth of flavor to your sauce.
16. Grate your own Parmesan rather than using pre-shredded for the smoothest, creamiest sauce texture. A beautifully seared crust gives way to tender, juicy pork that pairs wonderfully with the rich garlic-Parmesan sauce. This dish shines when served over mashed potatoes to soak up every drop of the creamy sauce, or alongside crisp roasted vegetables for contrasting texture.
Pork Chop and Broccoli Stir-Fry Skillet
Ready to master a simple skillet meal that comes together in minutes? This pork chop and broccoli stir-fry delivers big flavor with minimal effort, making it perfect for busy weeknights when you want something satisfying without the fuss. Let’s walk through each step together to ensure your dish turns out perfectly every time.
Ingredients
Pork chops – 4 (6 oz each)
Broccoli florets – 3 cups
Soy sauce – 3 tbsp
Garlic – 2 cloves
Vegetable oil – 2 tbsp
Instructions
1. Pat pork chops completely dry with paper towels on both sides.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place pork chops in the hot skillet without crowding them.
4. Cook pork chops for 5 minutes without moving them to develop a golden-brown crust.
5. Flip pork chops using tongs and cook for another 5 minutes until internal temperature reaches 145°F.
6. Remove pork chops from skillet and let them rest on a clean plate.
7. Add broccoli florets to the same skillet and cook for 3 minutes, stirring occasionally.
8. Mince garlic cloves and add them to the broccoli.
9. Cook garlic and broccoli together for 1 minute until fragrant.
10. Pour soy sauce into the skillet and stir to coat all ingredients.
11. Return pork chops to the skillet and cook for 2 minutes to combine flavors.
12. Remove skillet from heat and let stand for 1 minute before serving.
Deliciously tender pork chops pair beautifully with the crisp-tender broccoli in this complete one-pan meal. The soy sauce creates a savory glaze that coats every bite, while the resting time ensures maximum juiciness in the pork. Try serving it over steamed rice to soak up the flavorful sauce, or add a sprinkle of sesame seeds for extra texture.
Pork Chop with Rosemary and Garlic Potatoes Skillet
Only one skillet transforms humble ingredients into a complete, comforting meal that feels both rustic and refined. Our pork chop with rosemary and garlic potatoes skillet delivers crispy-edged chops and golden potatoes infused with aromatic herbs in under 30 minutes. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
Pork chops – 2 (1-inch thick)
Olive oil – 2 tbsp
Potatoes – 1 lb, diced ½-inch
Garlic – 3 cloves, minced
Fresh rosemary – 1 tbsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat pork chops dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place pork chops in the hot skillet and sear for 4 minutes without moving to develop a golden-brown crust.
4. Flip pork chops and cook for another 4 minutes until internal temperature reaches 145°F, then transfer to a plate.
5. Add remaining 1 tablespoon olive oil to the same skillet and swirl to coat the bottom.
6. Add diced potatoes in a single layer and cook undisturbed for 5 minutes to crisp one side.
7. Stir potatoes and continue cooking for 8 minutes, stirring occasionally, until tender when pierced with a fork.
8. Add minced garlic and chopped rosemary to the skillet, stirring constantly for 1 minute until fragrant.
9. Return pork chops to the skillet, nestling them among the potatoes, and cook together for 2 minutes to reheat.
10. Season potatoes with remaining ½ teaspoon salt and ¼ teaspoon black pepper, tossing to combine.
Crisp-skinned pork chops rest atop garlicky potatoes with crispy edges and tender centers. The rosemary infuses every bite with woody aroma, while pan drippings create a natural sauce. For a bright finish, squeeze fresh lemon juice over the skillet just before serving.
Summary
More than just recipes, this collection offers busy home cooks delicious solutions for weeknight dinners. We hope these pork chop skillet meals bring flavor and ease to your table! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share these tasty ideas with fellow cooks by pinning this article on Pinterest.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
