If you’re looking for simple, comforting dinner ideas, you’ve come to the right place! I love cooking with pork chops because they are quick to prepare and can go with so many different flavors. Today, I’m sharing two of my favorite pork chop recipes that are perfect for any weeknight meal.
Whether you like sweet and flavorful combinations or creamy, rich sauces, I have a recipe here for you. Both are super easy to follow, making dinner a breeze. Let’s get cooking!
Jump to Recipe:
Easy Pork Chops With Apples And Onions
This dish brings together tender pork chops with sweet apples and soft onions. It’s a classic combination that tastes like a hug on a plate, perfect for a cozy meal.
Pork Chops with Apples & Onions: Key Ingredients & Tips
- Choose Your Apples: Firmer apples like Honeycrisp or Granny Smith hold their shape best when cooked. They add a nice sweet and tart balance.
- Browning the Chops: A good sear on your pork chops before adding the apples and onions helps lock in juices and gives them a wonderful color and taste.
What You Need for Pork Chops with Apples
- 2 thick-cut pork chops (about 1 inch thick)
- 1 large apple (such as Honeycrisp or Fuji), cored and sliced
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup chicken broth
⏱️ Time: 30 minutes🍽️ Yields: 2 servings
How to Make Pork Chops with Apples and Onions
Step 1: Sear the Pork Chops
Season your pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet and sear for 3-4 minutes on each side until they are nicely browned. Take them out of the pan and set them aside.
Step 2: Cook Apples and Onions
Add the sliced apples and onions to the same skillet. Cook them for about 5-7 minutes, stirring often, until they start to soften and turn a light golden color.
Step 3: Combine and Finish
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the pork chops to the skillet. Let everything simmer for another 5-8 minutes, or until the pork chops are cooked through and the sauce has reduced slightly. Serve hot!
📝 Final Note
This dish pairs wonderfully with mashed potatoes or a simple green salad. Leftovers can be kept in the fridge for up to 3 days.
Creamy Pork Chops With Mushroom Soup
This recipe is a classic for a reason: it’s incredibly simple to make and delivers juicy pork chops in a rich, creamy mushroom sauce. It’s pure comfort food that requires minimal effort.
Pork Chops with Mushroom Soup: Key Ingredients & Tips
- Cream of Mushroom Soup: This is the star ingredient! It creates a thick, creamy sauce with little effort. You can use low-sodium versions if you prefer.
- Browning First: A quick sear on the pork chops before baking helps them get a better texture and richer taste, even with the creamy sauce.
What You Need for Creamy Pork Chops
- 4 boneless pork chops (about 1 inch thick)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil (for searing)
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make Creamy Pork Chops with Mushroom Soup
Step 1: Prep and Sear
Preheat your oven to 375°F (190°C). Season the pork chops with salt, pepper, and garlic powder. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until lightly browned. This helps create good texture.
Step 2: Make the Sauce
In a small bowl, mix together the cream of mushroom soup and milk until smooth. You can add a pinch more pepper if you like. Pour this creamy mixture over the seared pork chops in the skillet.
Step 3: Bake Until Done
Cover the skillet with a lid or aluminum foil. Bake in the preheated oven for 20-25 minutes, or until the pork chops are cooked through and tender. The internal temperature should reach 145°F (63°C). Let them rest for a few minutes before serving.
📝 Final Note
This creamy pork chop dish is wonderful over rice or egg noodles, which soak up all the delicious sauce. It also keeps well in an airtight container in the fridge for 3-4 days.
