The hardest part of this whole thing for me is cooking a lot more than usual. I’m tired of EVERYTHING I cook. I know a lot of you are feeling the same. I’m also tired of not being able to get the basic ingredients I want. Yes, first world problems, I know, but still. I created this recipe with Cream of Bacon Soup but several stores were out so I had to pivot slightly to use Cream of Potato Soup instead. I will try it next time with Cream of Bacon and see which I like better.

This Easy Pork Chops and Potatoes recipe is so easy to make! It has 5 ingredients and lots of flavor. It is also easily scaled. There are only two of us here so I only used 1 potato and 2 boneless pork chops and it was delicious! I had all of the ingredients on hand, except the cream soup, which is usually a pantry staple for me. This recipe will be a regular in our menu planning rotation. Ron and I both really liked it.

Ingredients

• 2 medium Russet Potatoes
• 1 can Cream of Potato Soup
• 1 packet Lipton Onion Soup Mix
• 1/3 cup Milk
• 4 Boneless Bork Chops

Pork Chops and Potatoes Instructions

• Preheat oven to 350° F.
• Spray a baking pan with non-stick spray, set aside.
• Wash the potatoes, peel then slice them thin. Place the potato slices in the bottom of the baking pan and set aside.
• In a medium bowl, combine the milk, potato soup, and onion soup mix. Set aside.
• Preheat a grill pan or cast iron skillet over medium high heat for 3-5 minutes. If using a skillet, add 3 TBS cooking oil to the pan.

• Cook the pork chops 2-3 minutes per side. Remove from skillet and place on top of the potatoes.
• Pour the sauce over the pork chops and potatoes.
• Bake for 60 minutes. Serve with a vegetable.

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Easy Pork Chops and Potatoes

This easy and flavorful meal of Pork Chops and Potatoes is made with 5 pantry staples and will delight the entire family.

Course Entree

Cuisine American

Keyword loaded potatoes, pork chops

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 2 Medium Russet potatoes
• 1 can Cream of Potato Soup
• 1 Packet Lipton Onion Soup Mix
• 1/3 cup Milk
• 4 Boneless Pork Chops

Instructions

• Preheat oven to 350° F.
• Spray a baking pan with non-stick spray, set aside.
• Wash the potatoes, peel then slice them thin. Place the potato slices in the bottom of the baking pan and set aside.
• In a medium bowl, combine the milk, potato soup, and onion soup mix. Set aside.
• Preheat a grill pan or cast iron skillet over medium-high heat for 3-5 minutes. If using a skillet, add 3 TBS cooking oil to the pan.
• Cook the pork chops 2-3 minutes per side. Remove from skillet and place on top of the potatoes.
• Pour the sauce over the pork chops and potatoes.
• Bake for 60 minutes. Serve with a vegetable.

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I kept this recipe basic but you could easily chop up some red, yellow, and green bell peppers and toss them on the sheet pan to add more flavor and some veggies to this dish. You could also serve this with ramen or other noodles instead of rice, it’s that versatile.

This recipe is made with just a few pantry and freezer staples-boneless pork chops, barbecue sauce, canned pineapple rings, onion powder, and garlic powder. Chances are, you have everything you need on hand to make this recipe tonight! Just pull out your grill pan or cast iron skillet and get started.

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Hawaiian Pork Chops

This easy and versatile Hawaiian Pork Chops recipe makes a big punch with just a few pantry staples.

Course Entree

Cuisine American

Keyword hawaiian, pineapple, pork chops

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author cindy

Equipment

• cast iron grill pan or skillet

Ingredients

• 1.5 lbs boneless pork chops thin
• 20 oz pineapple rings reserve juice
• 28 oz barbecue sauce I use Sweet Baby Ray's
• 1/3 cup reserved pineapple juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 TBS olive oil-if using a frying pan not a grill pan

Instructions

• Preheat oven to 375° F.
• Cover a sheet pan with aluminum foil and lightly spray with nonstick spray. set aside.
• Preheat the grill pan, or cast iron frying pan over medium-high heat for 3-5 minutes. IF you are using a frying pan, pour in the olive oil, you will know the pan is hot when the oil becomes wavy.
• In a bowl mix together the barbecue sauce, pineapple juice, garlic powder, and onion powder, set aside.
• Grill the pork chops 1-2 minutes per side.
• Place pork chops on prepared sheet pan. Place pineapple rings around the pork chops on the sheet pan.
• pour the sauce over the pork chops and pineapple.
• Bake for 20-25 minutes, until internal temperature reaches 145°F.

I told you is was super simple but the sauce makes it so flavorful! The sauce also tasted great on the rice. You can easily add this recipe to your weeknight meal plan because it only takes about 30 minutes from start to finish and you can cook up the rice or noodles while the pork is in the oven.

Additional Pork Recipes

• Cuban Spice Pork Chops
• Crockpot Country Style Pork Ribs
• Pan Fried Korean Pork Chops
• Easy Baked Ranch Pork Chops
• Cheese and Bacon Stuffed Pork Chops
• Parmesan Crusted Pork Chops
• Crockpot Ranch Pork Chops My #1 recipe with over 1.8 million views
• Easy Asian Barbecue Pork Chops
• Glazed Pork Chops
• Crockpot Apple Barbecue Pork Loin My #2 recipe

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This Cuban Spiced Pork Chop Recipe makes a paste type marinade, not a liquid one. This recipe is for 2 servings of 6oz boneless pork chop. If you need to make more to feed your family, double or triple the recipe as needed.

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Cuban Spiced Pork Chops

Enjoy the island flavors in this easy grilled Cuban Spiced Pork Chops recipe. 

Course Entree

Cuisine Cuban

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 people

Author cindy

Ingredients

• 6 oz boneless pork chop get one for each person
• 1/2 tsp olive oil
• 2 limes, juiced
• 2 cloves garlic, pressed
• 1/2 tsp ground cumin
• 1/4 tsp onion powder
• 1/4 tsp black pepper

Instructions

• Use a fork to poke holes in both sides of the pork chops to help the marinade paste seep in.
• In a metal bowl mix together the olive oil, lime juice, garlic, cumin, onion powder, and black pepper.
• Spread the paste over both sides of the pork chops.
• Place the pork chops in a zippy bag in the freezer to marinate from 1-24 hours.
• Grill the pork chops 8-10 minutes turning once midway through the cooking time.

I am not a big lime juice fan but it works well in this recipe and keeps the flavors more authentic. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Marinated and Pan Fried Korean Pork Chop Recipe

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Pan Fried Korean Pork Chop Recipe

This marinated and pan friend Korean pork chop recipe is easy to make and tasty too.

Course Entree

Cuisine Asian

Prep Time 2 hours hours

Cook Time 12 minutes minutes

Total Time 2 hours hours 12 minutes minutes

Servings 4 servings

Author Cindy Schultz

Ingredients

Marinade

• 1/2 cup soy sauce
• 4 TBS honey
• 2 tsp sesame oil
• 2 TBS sweet chili sauce
• 1/2 tsp garlic powder
• 1 tsp ground ginger

Cooking

• 4 thin boneless pork chops
• 2 TBS sesame oil

Instructions

Marinade

• In a bowl whisk together the marinade ingredients.
• Reserve 1/3 cup marinade for use during cooking. Refrigerate until needed.
• Pour the remaining marinade in a quart size zippy bag.
• Place the pork chops in the bag, seal bag, massage to coat chops.
• Allow to marinate in refrigerator 2-24 hours.

Cooking

• Remove chops from fridge an hour before cooking so they can warm to room temperature.
• Heat a large skillet or frying pan over medium heat.
• Add sesame oil to pan. When oil gets wavy add pork chops to the pan.
• Pour some of the marinade from the bag onto the chops, then discard the bag.
• Cook pork chops about 6 minutes, until they are browned on one side.
• Flip the chops over and pour the reserved marinade onto them.
• Cook for an additional 6 minutes, or until internal temperature reaches 160°.
• Serve with rice or noodles.

It is a pretty easy recipe and I am getting better at pan frying!

I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

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Cheese and Bacon Stuffed Pork Chops

This dish is perfect for a family dinner, dinner party or backyard barbecue.

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 4 servings

Author Cindy Schultz

Ingredients

• 4 ounces of cheese shredded (I use Boar's Head Chipotle Gouda
• 8 slices of bacon cooked and crumbled
• 1/4 tsp black pepper
• 4 2" thick center cut, bone-in pork chops
• 2 tsp olive oil
• salt & pepper

Instructions

• Preheat your outdoor grill for medium heat.
• In a small bowl combine the cheese, bacon and pepper.
• Create a pocket in the pork chops by laying the chop on a cutting board and with a sharp knife help parallel to the board, cut into the chop going all the way to the bone but leaving the sides intact.
• Fill the pocket with the cheese mixture.
• Secure the pocket with a toothpick.
• Brush the meat with olive oil and season with salt and pepper.
• Lightly oil the grill.
• Grill the chops over medium heat for 5-8 minutes on each side, or until internal temperature reaches 145°. Be careful not to overcook.

I can’t wait to try these cheese and bacon stuffed pork chops!
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Ron and I both enjoyed these pork chops, even though he did overcook them a bit. Next time I might try cooking them in the oven. I love that you can change up the type of cheese to suit your individual tastes. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Crockpot

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Crockpot Ranch Pork Chops

This simple 3 ingredient crockpot recipe makes a delicious meal when served over egg noodles with a salad on the side.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 pork chops

Author Cindy

Ingredients

• 1 lb boneless pork chops
• 1 can Cream of Chicken Soup
• 1 pkg Ranch Dressing Mix
• water one half to a full soup can of water, depending on how thin you like the sauce

Instructions

• Spray the crockpot with non-stick spray.
• In a small bowl combine the can of soup, the Ranch dressing mix and 1/2-1 full soup can of water and mix well.
• Pour some of the soup mixture into the crockpot to cover the bottom.
• Place the pork chops in the crockpot.
• Cover the pork chops with the rest of the soup mixture.
• Cover.
• Cook on low for 4 hours.

Freezer Method

• In a small bowl combine the can of soup, the Ranch dressing mix and a soup can of water and mix well.
• Label a gallon size freezer bag with cooking directions.
• Pour the soup mixture into the freezer bag.
• Add the pork chops to the freezer bag, seal and squish to mix well.
• Freeze flat
• When you are ready to cook, defrost the contents of the bag, pour into a crockpot and cook on low for 4 hours.

Notes

We like this recipe served over egg noodles.

Easy Crockpot Ranch Pork Chops recipe uses only 3 ingredients!
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I hope you enjoy this Crockpot recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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