Smothered Pork Chops

This is a simple recipe that is soooo good! 

Smothering, or braising, tenderizes the pork chops and enhances the sauce flavor.  I use thick-cut pork chops and they turn out fork tender every time.  

The mushroom soup turns into a flavorful simmering sauce, just stir it in and let it bake.   Then in one hour you can dine on a comforting meal.  Serve with mashed potatoes and a fresh garden salad.  It doesn’t get any simpler, absolutely delicious!

Smothered Pork Chops


4 center cut rib pork chops
1 T. olive oil
8 0z. can sliced mushrooms, drained
1 small onion, diced
1 can mushroom soup
Salt & pepper to taste


Add olive oil to iron or oven-proof skillet.
Dredge chops in flour, salt and pepper.
Brown chops on both sides in hot oil.
Add onions and mushrooms.
Pour mushroom soup over top, stir it in.
Cover skillet.
Bake in 350 degrees oven for 45 min. to 1 hour, till fork tender.

Place on serving plate, pour gravy over top and serve. 


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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
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