Smothered Pork Chops is a classic comfort food dish that combines tender pork chops with a flavorful mushroom sauce. Whether you’re cooking for a special occasion or just craving some hearty home-cooked goodness, this recipe won’t disappoint. In this article, we’ll guide you through every step of making these mouthwatering Smothered Pork Chops.
Here’s a list of what you’ll need to make Smothered Pork Chops:
|Boneless thick cut loin pork chops
|2 1/2 tablespoons
|Large onion, sliced
|Cloves garlic, minced
|Potatoes, sliced thin
|4 cups (mandoline recommended)
|Cream of mushroom soup
|1 can (10.75 oz)
Follow these step-by-step instructions to create the perfect Smothered Pork Chops:
Seasoning the Pork Chops
- Begin by seasoning your boneless pork chops with salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and adobo. Make sure the chops are evenly coated with the seasoning. Set them aside.
Preparing the Baking Dish
- Butter a 2-quart baking dish to prevent sticking.
Cooking the Pork Chops
- Heat a large skillet over medium-high heat and melt 2 tablespoons of butter.
- Add minced garlic to the skillet and then the seasoned pork chops. Cook until they are browned on both sides, then remove them from the skillet and set them aside.
Creating the Mushroom Sauce
- Add the remaining 2 tablespoons of butter to the skillet and sauté the chopped onion until it becomes soft.
- Gradually stir in the condensed cream of mushroom soup and milk. Set this creamy mushroom sauce aside.
Layering and Baking
- Slice the potatoes very thinly using a mandoline or a sharp knife and arrange them in an even layer in the prepared baking dish.
- Place the cooked pork chops on top of the potatoes and pour the creamy mushroom sauce over them, ensuring everything is evenly distributed in the baking dish.
- Cover the dish and bake it at 350°F for 30 minutes. Then, remove the cover and bake for an additional 40 minutes until everything is golden and bubbling.
- If desired, sprinkle the dish lightly with parsley for a finishing touch.