Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A modified recipe from Grandma. She liked making kabobs from her meat and cooking it covered on the stovetop, but it tends to come out juicier and more flavorful with my modifications. The original recipe calls for pork, but it can also be made with chicken. I usually make it with pork chops. Easy and delicious- I have to remind my husband to leave leftovers or he'll eat it all! You can easily cook for a crowd by using chicken breasts, just use two pans to brown the meat.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine flour, salt, and pepper on a plate.
  3. Roll meat in mixture until coated.
  4. Heat butter and oil in frying pan.
  5. Brown meat on both sides.
  6. Drain off excess grease, place meat in baking dish
  7. Mix onion soup mix, chicken broth, and water, then add to dish with meat.
  8. Bake 1 hour, meat should be tender.
  9. *You can thicken juices for gravy and serve with mashed potatoes , YUM!
Most Helpful

These were easy to make but a bit salty for us. I used prok chops and only put salt and pepper on them, I did not use the flour. Next time I would just use pepper. The gravy was good but salty. We did enjoy it.

bmcnichol February 01, 2013

Made with pork chops, halved the recipe and used French Onion mix (it's what was in the store), served with mashed potatoes with some broth/onion mix juices poured on top. It was delicious! And the house smelled great while it was cooking too. :-) Thanks for the recipe.

SJBG May 11, 2009

I love recipes from grandmothers. You can often find an easy classic & this is one. I used 4 thick cut boneless pork chops and reduced the oil to a Tbls in a non stick skillet. After browning I placed them in a casserole dish and sprinkled with 1 pkt of GOLDEN onion soup mix and 1 19oz can of low sodium chicken broth. After baking per the recipe the chops were fork tender & needed nothing else. This is comfort food all the way and mashed potatoes would be great with the thickened sauce in the pan. Made for Pick A Chef Spring '09!

Susie D March 26, 2009