Wednesday, May 12, 2010

Smothered Pork Chops


As a child my mother used to make this dish often. It was simple, it worked great with cheap cuts of meat and she was able to make in the crock pot. My momma loved her crock pot. I didn't however love this meal. I always dreaded it. The Fireman has similar memories of this meal but his are good memories. So I needed to revamp it so that I could stomach it. After playing around with it, I came up with a good hearty dish that I not only can stomach but love. And this is a Pantry Meal to boot! I love Pantry Meals! They are often saved for the night before shopping. I had originally planned on serving over mashed potatoes but after spending all afternoon at a college baseball game, I was not only sunburned but tired and grumpy. My family wanted dinner and NOW!

Smothered Pork Chops

5 bone in pork chops (I like them a little thicker. These are standard)
salt, pepper and garlic salt for seasoning
olive oil for browning meat
1 onion sliced
1 red bell pepper sliced
1 clove of garlic minced
2 cans of Cream of Mushroom Soup (and NOT the healthy request... The Fireman bought me these two cans and I failed to notice. I had to really salt and pepper it)
1 cup of dry white wine (something you would actually drink)

Coat the bottom of a frying pan with enough oil so the pork doesn't stick. Season the meat with salt, pepper and garlic power. It is very important to season them. I dont want bland meat!

Brown the meat and transfer to a 9x13 baking dish. You are not looking to cook the meat but only brown it.


Cook the onions and bell pepper in the now empty pan. Once they are done, add the garlic. I didnt add it with the onions because I do not want it to burn. Burnt garlic is not appealing.



Add the wine to the pan. I dont measure.


Its about 1/3 of the bottle. Isn't that smell amazing? Onions, garlic and wine is just amazing! I want to just bathe in it....OK back to cooking!

Let the wine cook for a minute before adding the two cans of Cream of Mushroom Soup.

Make sure you season and taste the gravy. Again, the wrong soup ended up in my grocery cart so it needed a considerable amount of salt and pepper. Pour the gravy over the pork chops and cover with foil.

Bake for 30 minutes in a preheated 350 degree oven.
See how the color of the gravy changed?

Serve over egg noodles or mashed potatoes.



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6 comments:

tahtimbo said...

Yum! That looks very good and I like the fact that you serve it with noodles. When I make a dish like this, I'm usually lazy and serve it by itself. By adding the noodles, you make a more complete meal.

Kathleen said...

I love the red peppers in this dish. It looks really delish!

Moogie said...

I just happened upon your blog. Love everything you've posted and photographed.

cedar chests said...

Now, I know what to eat this evening! Thanks for this one! Perfect this is!

Meg @ A Dash of Nutmeg said...

Yummy! My grandmom used to make a chicken dish similar to this. Cream of mushroom soup (or as my cell phone tried to correct it, cream of mushporn) makes a great gravy base!!

Catherine Behrens said...

I like the recipies because they sound really old fashioned and filling not like some of these skimpy dishes that are stylish nowadays I am 83 and just by chance got on your site

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