Go Back
Print

Skillet Braised Pork Chops with Potatoes

A super easy one pan pork chop, potato, carrot, bell pepper and onion simmered in seasoned diced tomatoes. My mother use to make it in an electric skillet back in the early 1970s. This recipe calls to be cooked on top of the stove in a large skillet.

Equipment

  • large skillet

Ingredients

  • 4 ¾- inch thick pork chops
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 14.5 ounce can Hunts diced tomatoes with Green Pepper Celery and Onion, undrained
  • ¼ cup tomato paste or puree
  • 6 medium red potatoes quartered
  • 6 medium carrots chopped into 1-inch chunks
  • 1 small green bell pepper seeds removed and cut into rings
  • 1 small yellow onion cut into 1/4-inch-thick slices

Instructions

  • Heat oil in large skillet over medium-high heat. Sprinkle pork chops evenly with salt and pepper; cook 3 to 4 minutes on each side or until browned on both sides. Remove from skillet.
  • Stir together undrained tomatoes and paste in skillet; add potatoes and carrots. Top with pork chops, bell pepper and onion. Bring to a boil. Add water or additional tomato paste if needed to cover ingredients. Reduce heat to low; cover skillet with lid. Cook 20 to 25 minutes or until potatoes are tender and pork chops are slightly pink in centers (160°F).

Notes

Can be baked at 350 degrees for 45 to 60 minutes, until potatoes are tender and pork chops are 160 degrees F.