10 Easy Pork Chop Stew Recipes Made as One-Pot Dinners

Pork chops make a good base for stew when you want a filling meal with little cleanup. These one-pot recipes keep the steps simple and use ingredients you can find at most stores. You will find ten different versions here that work for weeknights or weekend cooking. Each one focuses on basic prep and cooking times that fit into a regular schedule. They give practical options if you need more ways to use pork chops in a single dish.

Helpful Tips Before You Start

These tips will help your pork chop stews cook evenly and taste better in one pot.

Pick Bone-In Chops When Possible

Bone-in pork chops add flavor to the broth as they simmer. They also stay moister than boneless cuts during longer cooking times.

Brown the Pork First

Sear the chops in the empty pot until they have color on both sides. This step builds flavor that carries through the whole stew.

Add Vegetables in Stages

Put in root vegetables and onions early so they soften properly. Add quicker items like zucchini or greens toward the end to keep some texture.

Keep the Simmer Gentle

Bring the pot to a boil then lower the heat right away. A steady low simmer keeps the pork tender instead of drying it out.

Thicken at the End if Needed

Mash a few potato pieces into the broth or stir in a small slurry of flour and water. This works better than adding thickeners too soon.

Rustic Rosemary Garlic Pork Chop Stew with Baby Potatoes

This one-pot stew brings together seared pork chops, baby potatoes, and a broth flavored with rosemary and garlic. It works well for weeknight dinners or cooler evenings when you want a filling meal without multiple pots to wash. The result is tender meat and soft potatoes in a savory, aromatic broth.

Rustic Rosemary Garlic Pork Chop Stew with Baby Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Meat thermometer

Ingredients

  

• 4 boneless pork chops (about 1.5 pounds total)
• 1 pound baby potatoes, halved
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 1 medium onion, diced
• 3 carrots, sliced
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until lightly browned. Remove the chops and set them aside.
• Add the diced onion to the same pot and cook for 3 minutes until softened. Stir in the minced garlic and rosemary sprigs and cook for 1 minute more.
• Add the sliced carrots and halved baby potatoes. Pour in the chicken broth and bring the mixture to a simmer.
• Return the pork chops to the pot. Cover and simmer for 25 minutes until the potatoes are tender and the pork reaches an internal temperature of 145 degrees.
• Remove the rosemary sprigs before serving. Taste and adjust salt and pepper if needed.

Notes

Sear the pork well at the start to build flavor in the broth. Halve the baby potatoes so they cook evenly with the carrots. If the stew thickens too much during simmering, add a splash of extra broth. Leftovers reheat gently on the stove without drying out the pork.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Meat thermometer

Smoky Chipotle Pork Chop Stew with Black Beans and Corn

This stew combines tender pieces of pork with the smoky heat of chipotle, hearty black beans, and sweet corn in a single pot. It works well on weeknights when you want a filling meal without extra dishes or long prep.

The result has a bold, slightly spicy flavor with a thick broth and mix of textures from the beans and corn. It feels comforting without being heavy.

Smoky Chipotle Pork Chop Stew with Black Beans and Corn

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 4 boneless pork chops, cut into 1-inch pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving
• Lime wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the minced chipotle peppers, cumin, and smoked paprika. Cook for 1 minute to release the flavors.
• Add the black beans, corn, diced tomatoes, and chicken broth. Stir to combine.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes until the pork is tender.
• Season with salt and black pepper. Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat smoothly on the stove. Use frozen corn straight from the bag without thawing first.

Course: Main Course
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Creamy Mushroom and Thyme Pork Chop Stew

This stew combines seared pork chops with mushrooms and thyme in a creamy broth. It works well on weeknights when you want a filling one-pot meal that feels comforting without much fuss. The result is tender pork in a sauce with earthy mushrooms and a light herbal touch.

The dish has a smooth texture from the cream and a balanced savory flavor from the thyme. It suits cooler evenings or simple family dinners.

Creamy Mushroom and Thyme Pork Chop Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Knife

Ingredients

  

• 4 boneless pork chops
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until browned. Remove the chops and set them aside.
• Add the onion, garlic, mushrooms, and carrots to the same pot. Cook for 5 minutes, stirring often, until the vegetables soften.
• Sprinkle the flour over the vegetables and stir for 1 minute to coat everything evenly.
• Pour in the chicken broth and add the thyme leaves. Bring the mixture to a simmer.
• Return the pork chops to the pot. Cover and simmer for 15 minutes until the pork is cooked through.
• Stir in the heavy cream and heat gently for 2 minutes without boiling. Adjust salt and pepper if needed before serving.

Notes

Simmer the cream on low heat at the end to keep the sauce smooth. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Use bone-in chops if you prefer more flavor during the simmer, but check the internal temperature to avoid dryness.

Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Wooden spoon, Knife

Tangy Apple Cider Pork Chop Stew with Cabbage and Carrots

This stew brings together tender pork chops and sweet-tart apple cider for a simple one-pot meal. The cabbage softens just enough while the carrots stay slightly firm, creating a balanced bowl that works well on busy weeknights or cool evenings.

The flavor leans tangy from the cider and vinegar, with herbs rounding out the broth. It feels hearty without being heavy and comes together in a single pot.

Tangy Apple Cider Pork Chop Stew with Cabbage and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 cloves garlic, minced
• 4 cups shredded cabbage
• 2 cups apple cider
• 1 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Season the pork chops with salt and pepper, then brown them on both sides for about 3 minutes per side. Remove the chops and set them aside.
• Add the diced onion, sliced carrots, and minced garlic to the same pot. Cook for 4 minutes, stirring often, until the onion softens.
• Stir in the shredded cabbage and cook for another 3 minutes until it begins to wilt.
• Pour in the apple cider, chicken broth, and apple cider vinegar. Add the dried thyme along with more salt and pepper if needed. Stir to combine.
• Return the pork chops to the pot. Bring the mixture to a simmer, then cover and cook for 20 minutes until the pork is cooked through and the carrots are tender.

Notes

Taste the broth near the end and add an extra splash of apple cider vinegar if you want more tang. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth to loosen the cabbage.

Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board

Italian Tomato and White Bean Pork Chop Stew with Kale

This stew brings together seared pork chops, creamy white beans, and tender kale in a tomato broth flavored with Italian herbs. It works well on busy weeknights when you want a filling dinner that comes together in one pot. The result is a hearty bowl with soft beans, slightly chewy greens, and pork that stays moist from gentle simmering.

Italian Tomato and White Bean Pork Chop Stew with Kale

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Dutch oven
• knife
• cutting board

Ingredients

  

• 4 bone-in pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 cups chicken broth
• 1 teaspoon dried Italian seasoning
• 4 cups chopped kale (stems removed)
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until browned. Remove the chops and set them aside.
• Add the onion to the same pot and cook for 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
• Pour in the crushed tomatoes, cannellini beans, chicken broth, and Italian seasoning. Stir to combine and bring the mixture to a simmer.
• Return the pork chops to the pot. Reduce the heat to low, cover, and simmer for 20 minutes until the pork is cooked through.
• Stir in the chopped kale and cook uncovered for 5 minutes until the greens wilt. Taste and adjust salt and pepper as needed.
• Serve the stew in bowls with a sprinkle of grated Parmesan cheese on top.

Notes

Simmer the pork chops gently after searing so they stay tender instead of drying out. Add the kale right at the end to keep some texture and bright color. Leftovers reheat well on the stove with a splash of broth to loosen the sauce if it thickens overnight.

Course: Soup
Cuisine: Italian
Equipment: Dutch oven, knife, cutting board

Ginger Soy Pork Chop Stew with Bok Choy and Shiitakes

This one-pot stew brings together tender pork chops, earthy shiitakes, and crisp bok choy in a savory ginger soy broth. It comes together in a single pot, making it a good choice for weeknight dinners when you want something warm and filling without extra cleanup.

The flavors lean umami-rich with a bright ginger note, while the bok choy adds a fresh contrast to the soft mushrooms and meat. Serve it over rice or enjoy it as is for a complete meal.

Ginger Soy Pork Chop Stew with Bok Choy and Shiitakes

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon vegetable oil
• 4 boneless pork chops, cut into 1-inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 8 ounces shiitake mushrooms, sliced
• 4 cups low-sodium chicken broth
• 1/4 cup soy sauce
• 4 baby bok choy, quartered
• 2 green onions, sliced

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the pork chop pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion, garlic, and ginger to the pot. Stir and cook for 2 minutes until the onion starts to soften.
• Add the shiitake mushrooms and cook for another 3 minutes, stirring occasionally.
• Pour in the chicken broth and soy sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
• Stir in the bok choy and simmer uncovered for 5 more minutes until the bok choy is tender but still bright green.
• Remove from heat and sprinkle with sliced green onions before serving.

Notes

For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 2 minutes of simmering. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of broth to loosen the texture. If you prefer less salt, use reduced-sodium soy sauce and taste before adding more at the end.

Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife

Southern Black-Eyed Pea Pork Chop Stew with Collard Greens

This one-pot stew brings together tender pork chops, creamy black-eyed peas, and hearty collard greens in a smoky broth. It works well for weeknight dinners when you want a filling Southern-style meal without extra dishes.

The result is a savory dish with earthy greens, soft peas, and chops that stay moist from gentle simmering. Bone-in chops add extra flavor to the broth as everything cooks together.

Southern Black-Eyed Pea Pork Chop Stew with Collard Greens

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Knife

Ingredients

  

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 (15 oz) cans black-eyed peas, drained and rinsed
• 1 bunch collard greens, stems removed and leaves chopped
• Salt and black pepper to taste

Instructions

 

• Season the pork chops with salt and black pepper on both sides. Heat the olive oil in a large Dutch oven over medium-high heat and sear the chops for 3 minutes per side until browned. Remove them to a plate.
• Lower the heat to medium and add the diced onion to the same pot. Cook for 4 minutes until softened, then stir in the minced garlic for 1 minute.
• Sprinkle in the smoked paprika and dried thyme, stirring for 30 seconds to toast the spices.
• Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits. Add the drained black-eyed peas and bring the mixture to a simmer.
• Stir in the chopped collard greens, then return the seared pork chops to the pot, nestling them into the liquid. Cover and simmer gently for 25 minutes until the greens are tender and the chops reach an internal temperature of 145°F.
• Taste the broth and adjust salt and black pepper as needed before serving.

Notes

Simmer with the lid slightly ajar if you want a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the greens. Bone-in chops give the best flavor here, but you can swap in boneless if that is what you have on hand.

Course: Main Course
Cuisine: American
Equipment: Large Dutch oven, Wooden spoon, Knife

Moroccan-Spiced Pork Chop Stew with Chickpeas and Apricots

This one-pot stew brings together warm Moroccan spices with tender pork chops, creamy chickpeas, and sweet dried apricots for a balanced meal. It works well on busy weeknights when you want something hearty without multiple pots or long prep. The flavors blend savory, slightly sweet, and earthy notes while the pork stays moist from gentle simmering.

The texture comes out thick and stew-like, with soft chickpeas and chewy apricot pieces throughout. It feels comforting yet lighter than many cream-based stews.

Moroccan-Spiced Pork Chop Stew with Chickpeas and Apricots

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Meat thermometer

Ingredients

  

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup dried apricots, halved
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro, for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork chops with salt and black pepper, then sear them for 3 minutes per side until browned. Remove the chops to a plate.
• Add the diced onion and sliced carrots to the same pot. Cook for 5 minutes, stirring often, until the onion softens. Stir in the minced garlic and cook for 1 minute more.
• Sprinkle in the cumin, coriander, cinnamon, ginger, paprika, and cayenne. Stir for 30 seconds until the spices smell fragrant.
• Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the drained chickpeas and halved apricots. Bring the mixture to a simmer.
• Return the pork chops to the pot, nestling them into the liquid. Cover and reduce the heat to low. Simmer for 25 minutes until the pork reaches an internal temperature of 145 degrees F and the carrots are tender.
• Remove the pot from the heat. Sprinkle with chopped cilantro before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. The apricots release natural sweetness, so taste before adding more salt at the end. Leftovers reheat well on the stove with a little added liquid to restore the texture. For a milder version, reduce the cayenne to a pinch.

Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch oven, Wooden spoon, Meat thermometer

Smoky Bacon Lentil Pork Chop Stew with Root Vegetables

This one-pot stew brings together smoky bacon and tender pork chops in a hearty broth. Lentils and root vegetables make it filling and nutritious for cooler evenings.

The texture is thick and comforting with soft vegetables and meat that stays moist after simmering. It works well for busy weeknights or when you want a complete meal with little cleanup.

Smoky Bacon Lentil Pork Chop Stew with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 4 bone-in pork chops
• 6 slices bacon, chopped
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, cubed
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
• Season the pork chops with salt and pepper. Brown them in the bacon fat for 3 minutes per side, then remove and set aside.
• Add the diced onion and minced garlic to the pot. Cook for 2 minutes until the onion softens.
• Stir in the sliced carrots, parsnips, and cubed potatoes along with the smoked paprika and thyme. Cook for 3 minutes to coat the vegetables.
• Add the rinsed lentils and chicken broth. Return the pork chops to the pot and bring the mixture to a simmer.
• Cover and cook on low heat for 35 minutes until the lentils are tender and the pork chops reach an internal temperature of 145°F.
• Stir the cooked bacon back into the stew. Taste and adjust salt and pepper if needed. Sprinkle with chopped parsley before serving.

Notes

Use bone-in pork chops for extra flavor in the broth. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers keep well in the refrigerator for three days and taste even better the next day as the lentils absorb more of the smoky broth.

Course: Soup
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife

Lemon Herb Pork Chop Stew with Artichokes and Olives

This stew combines seared pork chops with bright lemon and earthy herbs in a light broth. It works well for weeknight meals when you want a filling dish that still feels fresh. The artichokes add a soft texture while the olives bring a salty contrast that balances the citrus.

The one-pot method builds flavor without extra pans. Pork chops stay juicy when simmered gently with the vegetables and broth. The finished stew has tender meat, briny bites, and a clean herb finish.

Lemon Herb Pork Chop Stew with Artichokes and Olives

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 4 bone-in pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 cups chicken broth
• 2 medium potatoes, diced
• 1 (14-ounce) can artichoke hearts, drained and halved
• 1/2 cup pitted kalamata olives
• Zest and juice of 1 large lemon
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until browned. Remove the chops and set aside.
• Add the onion to the same pot and cook for 4 minutes until it softens. Stir in the garlic and cook for 1 minute more.
• Pour in the chicken broth and add the potatoes, lemon zest, thyme, and rosemary. Bring the mixture to a simmer.
• Return the pork chops to the pot. Cover and simmer on low for 25 minutes until the pork reaches 145°F and the potatoes are tender.
• Stir in the artichoke hearts, olives, and lemon juice. Simmer uncovered for 5 minutes to warm everything through.
• Taste and adjust salt and pepper if needed. Serve the chops and stew straight from the pot.

Notes

Simmer the lemon juice only at the end so the flavor stays bright instead of turning bitter. The olives add enough salt that you may not need extra seasoning at the finish. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife