Aspiring to create something a tad bit different but just as delicious, this skillet pork chops recipe with its own simple pan gravy came to life. My mom mastered the fried pork chop in a way I have never managed. Plus, during the winter I like to have my oven going to keep the house cozy! Jump to Recipe Growing up, pork chops made it onto our menu on a fairly regular basis. It’s hands off for those 40 minutes and I can prep the remaining sides for the meal during that time. Cover with lid and cook for approximately 10 minutes.Īs you can see the stovetop method will save you 30 minutes in cook time.Cover with foil and bake approximately 40 minutes.Place in baking dish and pour cream of mushroom on top.Speaking of cooking methods, I usually bake these pork chops, but they can be cooked on the stovetop as well. These smothered pork chops have plenty of flavor without that step and I don’t like to dirty extra pans. If I’m perfectly honest I don’t always take this extra step when making this during the week and they still turn out well! You can also add extra mushrooms if that makes you happy.įor even more flavor (and some color), you may quickly brown the pork chops before baking. I do like to season the pork chops with salt, pepper and garlic for some extra flavor so technically that’s more than 2 ingredients.
#BAKED PORK CHOPS AND GRAVY HOW TO#
Two ingredient dinners are lifesavers during the week! Pin my Mexican Pork Stew recipe for later – it only has pork and salsa for a tasty dinner in less than 30 minutes! How To Make The Best Southern Smothered Pork Chop And Gravy Recipe Center cut pork chops seasoned with 8 herbs and spices. There are really only two ingredients for this meal: pork chops and a can of cream of mushroom soup. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. You can use either boneless pork chops or bone-in. 6 Photos These Southern pork chops in brown gravy are comfort food at its easiest. The other thing I love about this dish is that it can be easily scaled to make a larger batch if needed or if leftovers are desired. The house smells delicious as it’s cooking – everyone will come running when it’s time to eat!
#BAKED PORK CHOPS AND GRAVY FULL#
This comfort food classic was a favorite dinner of my dad’s when I was growing up. Rice Can of diced tomatoes Chicken broth, water, or a combination of both Cornstarch Salt and pepper Olive oil For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. Serve with mashed potatoes or rice and a green vegetable for a complete meal! I also have the instructions on how to cook them on the stove below if you prefer. These baked boneless pork chops with cream of mushroom soup are smothered in sauce and deliciously tender. Only 2 ingredients required for this super easy, delicious dinner! Serve the pork chops and gravy with instant mashed potatoes or make homemade mashed potatoes.Cream of mushroom pork chops BAKED – tender juicy pork chops smothered in creamy mushroom gravy.Stir the gravy mixture so that it is all well mixed and then place the pork chops back in with the gravy.Remove from the oven and remove the pork chops from the hot dish, scraping off the soup and gravy from the pork chops back into the baking dish.Take out of the oven and remove the foil. Cornstarch - 3 tablespoons of cornstarch.Cover the baking dish with foil and place in the preheated oven.Scrape sides and bottom of the pan for browned areas created when browning the pork chops pour this water into the baking dish with the rest of the ingredients. Sprinkle pork chops with salt, pepper and garlic powder.On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Drain grease from the pan that the pork chops were browned in and then pour 1/2 can of water into the pan.Stir together the hot sauce, mustard and the remaining teaspoon. Then spread the two cans of Cream of Mushroom soup over the top. Directions For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. Now, combine 1/2 cup of flour (leftover from. (You may want to drain any excess oil on paper toweling.) Before making your gravy, discard all of the grease from the skillet, saving only the crumbs that stick. Sprinkle the Lipton onion soup mix over the pork chops. When the pork chops are done, remove the skillet from the oven and place it back on the cooktop.If you cannot get them all on one layer it is ok to stack a couple on top of the others. Place the brown pork chops in a large baking dish.Heat oil and then just brown the pork chops in the skillet (do not cook all the way through).
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