Glorified Pork Chops

Browned pork chops smothered in cream of celery soup and simmered just until cooked through. Four ingredients, one skillet, 20 minutes. This is the kind of retro weeknight dinner that grandmothers have been making since condensed soup hit grocery shelves.

Browning the chops first is what makes this more than just boiled meat in soup. That seared crust adds flavor and texture that the creamy sauce can’t provide on its own. Brown them in batches so they actually sear rather than steam. Crowding the pan traps moisture and you lose that golden crust.

The cream of celery soup thins out with a little water and becomes a ready-made gravy that coats the chops as they simmer. Spooned over rice, it soaks into every grain.

Pro Tips

• Brown in batches and don’t move the chops around. Let them sit undisturbed for 5 minutes per side to develop a proper crust.
• Spoon off the excess fat after browning before adding the soup. Otherwise the sauce gets greasy.
• Ten minutes of covered simmering is enough for ½-inch chops. Thicker cuts need a few more minutes. Check that they’re no longer pink in the center.
• Stir the sauce often during simmering so it doesn’t scorch on the bottom.

Variations

• Use cream of mushroom soup instead for a richer, earthier sauce.
• Add sliced onions to the pan with the soup for extra flavor and texture.
• Season the chops with garlic powder and paprika before browning for a more complex crust.