There are many ways to prepare pork chops, and some are better than others. Pork chops can easily be dried out when cooked or sautéed, but since they are pork serving them a little rare isn’t an option. One brilliant solution is to pan sear them and then cook them in a lovely sauce to finish them off- without drying them out.

This pork chop supper recipe does that and goes one step further by combining everything in one pan for a hearty dinner that’s full of juicy flavor.

The first thing you’ll need to do is to brown the pork chops to get a nice color and texture on them. Once you’ve done this take them out and pop in your vegetables.

This recipe calls for carrots, red onion, and red potatoes. But, you could switch up the veggies to things you like more or have on hand. It’s important that all of them are the type that are sturdy when cooked for a long time (so lettuce and zucchini aren’t ideal). But, you could throw in some cabbage, rutabaga, or other veggies if you like.

Cook the veggies in the pork drippings until they also get browned. Then comes the magic ingredient: a can of condensed cream of mushroom soup.

This rich soup has a lot of salt and spices in it which means there’s not a whole else you need to add to amp up the flavor. That being said a few sprigs of fresh thyme really brings a lot of balance to the dish. After the veggies are cooked and you’ve added the soup and some water, then add the pork chops back into the pan and cover for the rest of cooking.

I like to do this recipe in a great big cast iron skillet and then serve it on the table that way for a rustic, home cooked meal that only dirties up one pan, yet delivers on both flavor and texture. The soup becomes a creamy sauce and the pork chops get cooked to perfection. It’s the ideal no-fuss, one-pan dinner.