One Pot Pork Chop Supper

Brown the chops, add everything else, cover, and walk away. That’s the whole recipe. Pork chops simmer in a sauce made from tomato soup thinned with water, seasoned with Worcestershire and caraway seeds, with whole potatoes and carrots cooking right alongside.

Caraway seeds are the unexpected detail that sets this apart from every other pork-and-potato skillet meal. They add a warm, slightly anise-like flavor that pairs naturally with pork and cuts through the sweetness of the tomato soup. The Worcestershire sauce deepens everything with its fermented, savory punch. Together they turn a can of tomato soup into a sauce that actually tastes like you fussed.

Pro Tips

• Get a good sear on the pork chops before adding liquid. That browned crust adds flavor to the meat and to the sauce that builds in the pan.
• Pour off the fat after browning. The tomato soup provides plenty of body, and excess grease makes the sauce oily.
• Use small whole potatoes or quartered medium ones so they cook through in 45 minutes without falling apart.
• Check the liquid level halfway through. If it’s getting too thick, add a splash more water.

Variations

• Add sliced onion rings on top of the chops before covering for extra sweetness.
• Swap tomato soup for cream of mushroom soup and skip the caraway for a completely different flavor profile.
• Stir in frozen green beans or peas during the last 10 minutes for added color and vegetables.