French Onion Pork Chop & Potato Skillet!

This is one of those one skillet meals I love when I don't want to be cooking and cleaning up all night.  I really like the flavor of French Onion Soup, so I decided to put that flavor in this pork chop dish.   The new potatoes are so full of flavor and the pork chops turn out fork tender.  Here is what you will need:

5-6 boneless pork loin chops
3 Tbs. butter
seasoned salt
black pepper
2 lbs. small new red potatoes or new Yukon gold potatoes (I used some of both)
2 (10  3/4 oz.) cans French Onion Soup
1 soup can water
2 tsp. Worcestershire sauce
2 tsp. soy sauce
2 Tbs. cornstarch
1/2 cup cold water
1 Tbs. fresh parsley, chopped
1 Tbs. fresh rosemary, chopped

Melt the butter in a large skillet with a tight fitting lid.  Lightly sprinkle seasoned salt and pepper on each side of the pork chops.   Brown on both sides in the skillet.  Leave the potatoes unpeeled and cut in half or if they are a little larger, cut in fourths.   Lay the potatoes around the edges of the skillet and on the pork chops.  I also sprinkle a little seasoned salt and black pepper on the potatoes.   Pour the French Onion Soup and the soup can of water over all.  Add the Worcestershire sauce and the soy sauce.  Cover with the lid and cook on medium low heat for about 40 - 45 minutes.  

Place 2 Tbs. cornstarch in 1/2 cup cold water and mix until smooth.  This is a slurry and it will thicken the sauce.  Pour it around the pan and mix it in.  Bring it up to a boil until the gravy thickens.  Once you can tell it's thicker turn back to simmer and cover for about 10 minutes. 

Sprinkle the top with the fresh parsley and rosemary!  It just brightens it up and adds fresh flavor.  If you don't have fresh, use a teaspoon of dried herbs!

Add a green or yellow vegetable or a salad and dinner is served!  This is so good y'all! My husband gives it two thumbs up!   


  1. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


  2. My family really enjoyed this! It's very savory and it's comparable in flavor and texture to a good pot roast (in a fraction of the time). We will definitely have this again!

  3. You are so interesting! I don't believe I've read through a single thing like that before.
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  4. This looks really good,I have a question: do you cook this in a cast iron skillet/pan or does it make a difference?

    1. It doesn't matter. Cast iron works well, but any heavy pan with a lid will work!

  5. Sounds like the Crock-Pot recipe. Yum



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