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Skillet Sweet and Tangy Pork Chops

Skillet Sweet and Tangy Pork Chops

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Campbell's Kitchen

Sear and simmer pork chops to tender perfection in an easy, flavorful sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet


  1. Heat oil in skillet. Add chops and cook until browned.
  2. Add soup, sugar, vinegar and Worcestershire. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice.
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I have made this for thirty years - really! I have never added the sugar, vinegar or worcestershire and I also let it simmer for about 30 minutes or more. The sauce gets darker and richer as it cooks and you may have to keep adding a little extra water as you go. Delicious!


I had two problems with this recipe. I used 1/2 inch chops just like the recipe called for and followed the time of 10 minutes on low and the pork was a little dry and over-cooked in my opinion. The second problem I had was the sauce was too watery. I even took the pork chops out and continue to boil down the sauce but the end result was still too wet. The positive is the sauce is quite tasty and tangy but next time; I think after I brown the meat, I would put everything in the oven and bake it at a low temperature to keep the pork moist.

Bobbie Jean

I wanted something quick and easy and this was perfect. I did season the chops with a little seasoned salt before browning. They cooked for 15 minutes. It is amazing what tomato soup can do to a recipe