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Thanks to Dandy for sponsoring this post. All thoughts and opinions are entirely my own!

This Southern Pork Chop Dinner is an entire meal that cooks in one pot! Vegetables, potatoes, and thick-cut boneless pork chops simmer on the stove, bake in the oven, or finish in the slow cooker for an easy supper with just 10 minutes of prep!

Boneless pork chops with potatoes and vegetables in a skillet

Don’t you love a one skillet or one pot meal that doesn’t require much cleanup or dishwashing at the end? Bonus points if it’s loaded with fresh vegetables and lean protein to nourish your family and satisfy your hungry kids! This is truly one of the best pork chop recipes that you will ever try!

Why This Recipe Works:

  • Browning the pork chops in a hot skillet gives the meat an extra layer of flavor, a crispy exterior, and a tender, juicy inside. Plus, the browned bits at the bottom of the pan add even more delicious taste to the vegetables that cook in the oil.
  • Slicing the vegetables relatively thin allows everything to cook perfectly within the same amount of time. You get tender vegetables without overcooking the pork!
  • I am sharing my preferred method to cook the pork chops on the stove, but I have also included instructions for the oven and slow cooker. Tailor the meal to suit your schedule and your lifestyle!

Sliced boneless pork chop on a plate with vegetables

How to Cook this Easy Boneless Pork Chop Recipe:

Let’s start by seasoning the meat. Just sprinkle both sides of the pork chops with a generous dash of salt and pepper.

Raw boneless pork chops

To pan fry the pork chops:

Pour enough olive oil in a deep 2-quart skillet or Dutch oven to coat the bottom of the pan (about 1-2 tablespoons of oil). Heat the oil over medium high heat; add the pork chops; and brown on both sides (about 5-7 minutes per side).

You don’t need to worry about cooking the pork all of the way through — you’re just looking for a nice brown crust on the exterior. Then remove the pork chops from the skillet and set aside on a plate.

Pan fried pork chops in a cast iron skillet

While the pork chops brown in the pan, prepare your veggies! When slicing the potatoes, you want them relatively thin so that they cook through in the allotted time; however, you don’t want the slices paper-thin (they’ll just turn to mush).

Peeled and sliced potatoes

The celery adds so much great flavor to this meal, and I highly recommend using Dandy fresh produce. It’s simply the best!

Chopped celery on a cutting board

The Dandy team works with PhDs on staff to ensure that the celery is sweeter, crispier, and has less strings than any other celery brand. If you want to encourage your family to eat their vegetables, then this is exactly what you need!

I also love that Dandy is a family business that has been growing fresh fruits and vegetables for nearly 100 years. Plus, Dandy doesn’t use any genetically modified seeds to grow its products. The brand has stood the test of time because it truly offers the highest quality celery on the market.

Packages of fresh celery

You can find Dandy celery in both the full single stalk, as well as in these handy snack packs of celery sticks. I always keep a stash of these pre-cut sticks in my refrigerator for school lunches, easy snacks with hummus, or to quickly dice and throw in my tuna salad or chicken salad sandwiches. It’s fresh and firm — not dry and chewy!

Snack pack of celery sticks

Once the pork chops are browned and have been removed from the skillet, arrange the potatoes, celery, green bell pepper, and onion in the bottom of the pan.

Raw vegetables in a cast iron skillet

Season the vegetables with salt and pepper, and then place the browned pork chops on top!

Browned pork chops on top of vegetables in a skillet

Next, whisk together a can of condensed tomato soup with water and hot sauce (if desired)…

Tomato sauce in a glass measuring cup with whisk

and pour over the entire dish.

Pouring tomato sauce over pork chops and vegetables

How long do you cook pork chops?

These thick-cut (8 ounce) pork chops cook over low heat on the stove, covered, for about 40-45 minutes. If you’re using smaller, thinner boneless pork chops, you will need to decrease your cooking time.

Overhead image of pork chops and vegetables in a skillet

The fresh celery, onions, and peppers give the meat so much flavor, and the cooking liquid keeps the pork chops moist and tender! You’ll also love how the potatoes get nice and crispy on the bottom of the pan.

COOK’S TIPS:

  • I recommend thick-cut boneless pork chops, which have a longer cooking time than their smaller counterparts. This allows the vegetables to cook through without drying out the meat.
  • Use a large enough skillet or Dutch oven to accommodate your pork chops comfortably. You don’t want to crowd them in the pan, which will make it harder for them to brown (they’ll just “steam” instead).
  • After browning the pork chops, do NOT wipe out the pan. Leave the oil and the browned bits in the bottom of the skillet. This will help the potatoes become crispy and it will prevent them from sticking to the dish.
  • Use a meat thermometer to know when your pork is cooked through. It needs to reach an internal temperature of 145 degrees F, so check it as it cooks!
  • To cook pork chops in the slow cooker: brown the chops in a skillet, as instructed. Then place the vegetables at the bottom of a slow cooker, add the pork on top, and pour sauce over all. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Check the meat early, though — every slow cooker runs at a slightly different temperature, and you don’t want to overcook the meat and dry it out.
  • To cook pork chops in the oven: brown the pork chops in a skillet as instructed above, and then cook the entire meal covered in the oven at 325 degrees F for about 40-45 minutes.

Pork chops on a plate with vegetables

One Pot Southern Pork Chop Dinner

4.20 from 5 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings 4 people
Calories 533 kcal
This Southern Pork Chop Dinner is an entire meal that cooks in one pot!

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 Dandy fresh diced celery
  • 1 small or half of a large Vidalia onion, sliced
  • ½ of a medium green bell pepper seeded and diced
  • About 1 teaspoon salt or to taste
  • Pepper to taste
  • 1 10.75 ounce can condensed tomato soup, NOT diluted
  • ½ cup water
  • Dash of hot sauce optional
  • Garnish: chopped fresh parsley

Instructions

  • Heat olive oil in a deep 2-quart skillet or Dutch oven over medium-high heat. Season pork chops with salt and pepper on both sides and place in the skillet.
  • Brown pork on both sides (about 5-7 minutes per side). You want nice color on the chops for flavor, but you do not need to cook them all of the way through (they will continue cooking in the pot later). Remove pork from the skillet and set aside on a plate.
  • Reduce heat to low. Arrange potatoes in the bottom of the skillet and place remaining vegetables on top. Season vegetables with salt and pepper, to taste. Add browned pork chops on top.
  • Whisk together soup, water, and hot sauce. Pour over the pork and vegetables.
  • Cover and simmer over low heat for about 40-45 minutes, or until vegetables are tender and pork reaches an internal temperature of 145 degrees F.
  • Garnish with fresh parsley just before serving.

Notes

COOK'S TIPS:
  • I recommend thick-cut boneless pork chops, which have a longer cooking time than their smaller counterparts. This allows the vegetables to cook through without drying out the meat.
  • Use a large enough skillet or Dutch oven to accommodate your pork chops comfortably. You don't want to crowd them in the pan, which will make it harder for them to brown (they'll just "steam" instead).
  • After browning the pork chops, do NOT wipe out the pan. Leave the oil and the browned bits in the bottom of the skillet. This will help the potatoes become crispy and it will prevent them from sticking to the dish.
  • Use a meat thermometer to know when you pork is cooked through. It needs to reach an internal temperature of 145 degrees F, so check it as it cooks!
  • To cook pork chops in the slow cooker: brown the chops in a skillet, as instructed. Then place the vegetables at the bottom of a slow cooker, place pork on top, and pour sauce over all. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Check the meat early, though -- every slow cooker runs at a slightly different temperature, and you don't want to overcook the meat and dry it out.
  • To cook pork chops in the oven: brown the pork chops in a skillet as instructed above, and then cook the entire meal covered in the oven at 325 degrees F for about 40-45 minutes.

Nutrition

Serving: 1/4 of the recipeCalories: 533kcalCarbohydrates: 32gProtein: 55gFat: 19gSaturated Fat: 6gCholesterol: 151mgSodium: 736mgPotassium: 1914mgFiber: 6gSugar: 2gVitamin A: 170IUVitamin C: 41mgCalcium: 100mgIron: 8.6mg
Keyword: boneless pork chops recipe, pork chop recipe, pork chops on the stove
Course: Dinner
Cuisine: Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    This was sooo good! I wanted to try something different and I’m so glad I stumbled on this recipe.
    I had to change a few things that I didn’t have on hand. I only had carrots, broccoli, and onion so I used those. I also subbed Worcestershire for the hot sauce because I was cooking for a toddler. It’s really great and I’d like to make it again using the potatoes, celery, and peppers, but I love versatile recipes like this where you can swap things out with what you like/have on hand. Thanks for sharing!

    1. I’m so glad that you enjoyed it, Angela! Thanks for your note. Your substitutions sound great! 🙂

  2. I’m hopeful, just popped it into the oven in my new Dutch Oven. I too substituted the peppers for carrots since my husband doesn’t like them.
    He’s not too fond of onions either, but allows me to enjoy them.

      1. Hi, Sheila! It’s really just a matter of personal preference. If you like the creamy condensed soups better, those will also work. For instance, try cream of mushroom soup, cream of celery soup, or cream of chicken soup. Enjoy!

  3. 5 stars
    just tried this out in my new dutch oven and it was fantastic..quick prep and easy.
    This will be a dish I add to my rotation for sure.