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

So easy and so good. Most of the prep time is in the cooking. These are fall off the bone tender.

Ingredients Nutrition

  • 5 medium pork chops
  • 4 teaspoons beef bouillon
  • 3 cups hot water
  • 1 medium onion, chopped
  • 3 tablespoons oil
  • pepper


  1. Heat oil on medium high and brown both sides of pork chops.
  2. Dissolve beef boullion in the 3 cups of hot water and pour over pork.
  3. Pepper lightly and sprinkle onions over all.
  4. Cover and lower heat and let simmer for 1 hour. The longer the better.
  5. Remove chops and keep warm. If you want gravy mix 1 1/2 tbsp flour with 1/4 cup water until there are no lumps. Slowly stir flour mixture into pan and stir until thick. Can be poured over pork chops before serving.
Most Helpful

5 5

I've been cooking for over 20 years, but could never get a moist, not dry, pork chop. My mother is an excellent cook, but her advice did not work. I made this today and I've never had such a succulent chop! It was more-ish. It's also the first time EVER I've made gravy from scratch. Terrific! A keeper. Thanx. (BTW, I'm not a kid; I'm in my 40's!)

Really? These were the worst. Tough as the sole of a shoe to boil them in liquid for an hour or more. I do not recommend this recipe and it ruined my dinner for family. I was so embarrassed and had to throw most of the meat dish away. What a waste.

4 5

I''ve been trying to find a good recipe for tender pork chops, and this is close. Two of the boneless chops were tender and the other two were still dry and tough. I think the crock-pot is the only fool-proof way for me, but I may try this again with less water so that they're not submerged. Great gravy, especially with cranberry rice (#82298).