Saucy Pork Chop Skillet is a wonderful winter week night meal. The sauce is so good make sure you have crusty bread to lap it up! The dish is simple to make and a show stopper for guests.
I like to mince a clove of garlic into the onions when they are finished browning. I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Cost Per Serving $3.26 as of July 2022
If you have ZERO ingredients then this recipe will cost about $19.56.
If you have a fully stocked pantry the cost of this meal is about $12.41.
- Cost per serving reduces to $2.07.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Recipe serves: 6
Serving size: 1 pork chop, about 1 cup rice & sauce
Equipment needed: 1 fry pan & saucepan for rice
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
There is about a $7.15 savings for a well stocked pantry.
Pantry & Spices
Total: $7.15 as of July 2022
canola oil $2.99
dried parsley flakes $1.00
dried basil $1.00
dried oregano $1.00
Total: $12.41 as of July 2022
6 slices boneless pork tenderloin $8.44
1 onion $0.40
1 can diced tomatoes 14.5 oz $0.79
1 - can beef broth 14.5 oz $0.50
If you don’t like rice this dish is great with potatoes or pasta.
|3 cups instant brown rice|
|2 teaspoons canola oil|
|6 boneless pork loin chops|
|1 small onion, sliced|
|1 cup canned diced tomatoes|
|1 cup beef broth|
|1 tablespoon dried parsley flakes|
|1/2 teaspoon salt|
|1/2 teaspoon pepper|
|1/8 teaspoon dried basil|
|1/8 teaspoon dried oregano|
|2 tablespoons flour|
|1/2 cup water|
- Complete the prep from the above prep tab.
- Prepare the instant rice. Measure the liquid by first adding the remaining beef broth from the can into a measuring cup and fill the remainder of the measuring cup with required water to make 3 cups of instant rice.
- Heat 2 teaspoons of oil in the frying pan and brown the pork chops on both sides. This should be about 2 minutes per side then remove to a plate. Add more oil if you need two separate batches.
- Add onions to the frying pan with the pork drippings. Scrape up the pork drippings while cooking the onions. Once the onions are tender stir in the tomato mixture.
- Bring to a boil and add the pork back to the pan for 4 – 6 minutes. Pork will be 145° F when cooked. I like to cook mine a little longer.
- Remove the pork to a plate. Add the flour slurry to the frying pan. Bring to a boil stirring for about 2 minutes until the gravy is thick.
- I like to add the sauce over my pork and rice. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 1
Vegetables such as peas, corn, broccoli, green beans, etc.