Pork Chops with Creamy Gravy & Vegetables

One skillet, one meal, and almost no cleanup. Browned pork chops get nestled into a creamy sauce made from cream of celery soup, sour cream, and dried sage, with frozen green beans and potatoes cooked right in the same pan.

Brown the chops first and set them aside. That seared crust adds flavor to the gravy when the fond (those browned bits on the bottom of the skillet) gets stirred into the soup mixture. Then the vegetables go in, the chops go back on top, and everything simmers covered until the pork is tender and the vegetables are cooked through.

The sour cream keeps the gravy tangy and rich without being heavy. It balances the saltiness of the condensed soup and keeps the sauce from tasting flat.

Kitchen Tips

• Don’t move the chops while browning. Let them sit undisturbed for 2 to 3 minutes per side to build a proper crust.
• Stir the vegetable mixture occasionally to prevent the bottom from scorching under the chops.
• Frozen vegetables go straight in without thawing. They release moisture as they cook, which thins the gravy to the right consistency.

Variations

• Swap cream of celery soup for cream of mushroom for a more savory, earthy gravy.
• Add a handful of frozen corn kernels for extra color and sweetness.
• Use bone-in chops for more flavor in the gravy, but add a few extra minutes of simmering time.