Smothered Pork Chops are a family favorite in the Julian household. I (Michelle) got the recipe from my mom Ci Hawkins. As kids when we would walk in the front door there was no question what was for dinner, we could smell it. My mother would make smothered porkchops, mashed potatoes and green beans. Today I am going to show you the process that is so easy you’ll want to make some of your own as soon as possible.
1 package bone in pork chops
olive oil or pam
salt and pepper
1 or 2 cans cream of mushroom or cream of chicken soup
(1 can for 5-4 chops & 2 cans for 6-8 chops)
First we start with a our package of Bone-In Pork Chops and our pan on HI with a good amount of Olive oil to coat the pan.
Next we brown the pork chops, and with the raw side up we put on pepper and salt.
FLIP to brown the other side, do the same to all pork chops. Some times I need to add more Olive oil to keep the chops from sticking.Place all the pork chops in a large pan, they are able to stack.
Chop one onion in large chunks and add to the pan. Sprinkle with more Olive Oil. Add 1/4 cup water and watch the wonderful flavors come off the bottom of the pan. Cook the onion for about 5 mins and then poor over the pork chops
Next we poor the cooked onions over the top of the chops
Now we are going to use a can of cream of chicken soup but my mother would use cream of mushroom with a few shots of Worcestershire sauce.
Last we will cover it in foil and set the oven. 275 Degrees for 3 hours
If I have time I like to make this before we head out the door or the night before. Then I set my oven to start cooking at 2:00pm so dinner is almost ready at 5:00. Now all I have to do is make some sides, green bean, corn, carrots, potatoes or salad. We always use the gravy left in the chops pan for our potatoes. I hope your family likes it as much as ours.
Gluten Free Eggplant
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