Feature Recipes

Smothered Pork Chops

You know how I know I like to cook? I had a near disaster Easter dinner yesterday, and I still cooked a full meal tonight for dinner.  For Easter, I made steak, you know the steak I’ve blogged about that is so delicious and easy… Well, something went awry yesterday when I made it because the first steak I put in the pan created smoke like I have never seen before.  And it only got worse as I put 10 more steaks on.  So Easter dinner scene at my house, 11 people in the house watching me cook, smoke burning my eyes, smoke alarm going off, my father-in-law holding a giant fan at the stove and the monstrously loud vent fan above my head.  I lost my cool for a minute, but I got everything back under control and eventually got everything cooked and on the table.  Everyone said they loved it, but part of me thinks they were just being nice…  But, I did get a great tip for next time I decide to make sirloin for 11… My brother-in-law, who is a great cook, said you can brown the steaks earlier in the day (like before everyone is there to get smoked out of the house) and then finish them in the oven when you’re ready to eat.  All that to say, that even after the Great Smokey Easter Trauma, I still wanted to cook tonight.  So, on tonight’s menu were smothered Pork Chops.

Here’s what I like about this recipe.  It’s tasty, and it feels sort of retro to me.  It’s definitely comfort food.  It’s a recipe that takes a little longer than my normal week night meal, but a lot of the cooking time is just waiting for things to cook, which can be a bonus because it leaves time for cleaning up before you sit down to eat.  This has great potential for a dinner you could serve to guests because it should appeal to many palates.

Smothered Pork Chops

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Ingredients

  • 6 Pork Chops
  • 2 Eggs Beaten
  • 2 cups Italian Bread Crumbs
  • 1 tsp Onion Powder
  • 1 tbsp Olive Oil
  • 1 can Cream of Mushroom Soup
  • 1/2 cup Milk
  • 1 tbsp Worcestershire Sauce
  • 1/3 cup Chicken Broth

Instructions

  1. Preheat oven to 350 degrees.

  2. Beat the eggs in a bowl.

  3. Combine the bread crumbs and onion powder in a bowl.

  4. Heat olive oil in a pan to medium high.

  5. Dredge the chops in the egg and then the bread crumb mixture

  6. Brown the pork chops on each side in the skillet.

  7. Place the chops in a baking dish and cover with foil.  Bake for 30 minutes.

  8. While the chops are baking, mix together the remaining ingredients. 

  9. Pour the wet ingredients over the chops after 30 minutes and then bake, uncovered for another 30 minutes until cooked through and tender.

These were a hit and were totally low key and no stress after the steak debacle on Easter.  I served them with mashed potatoes and green beans, but these would be great with rice, too.  I’m totally on a mashed potato kick, so I’ve been serving pretty much everything with mashies lately!  After I tried Home Chef, I finally cracked the code of mashed potatoes.  I use Russet potatoes and I add either milk or cream and either sour cream or cream cheese until the consistency is just right and now I can’t get enough of mashed potatoes.

Anyone else have any funny Easter cooking stories?  Please tell me I’m not the only one who had a minor disaster??

what do you think?

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