Monday, March 29, 2010

Smothered Pork Chops

Pork Chops were on sale for $1.49 a lb. this week, so I bought 2 of the large Family Value Packs. Although I prefer the boneless chops, I was happy to get a good deal on these with the bone in. My husband loves what we call "Smothered Pork Chops" because he loves the gravy for dipping bread into or serving over mashed potatoes.

You'll need the following:
1.5 lbs pork chops (about 5 chops)
2 T olive oil (not pictured)
1 small onion chopped
2 cloves garlic (I ran out of fresh so used 2 teaspoons of the jar kind)
2 cans cream of mushroom soup (feel free to mix and match with cream of chicken, cream of celery, etc.)
1 can chicken broth (or beef)
salt and pepper to taste

Add olive oil to your pan on medium heat and allow to warm up. Chop your onion and add to the pan. Cook until tender (not translucent) then add minced garlic. Salt and pepper the onions and garlic lightly. After about 1 minute, add the pork chops in a single layer and DO NOT TOUCH for 7 minutes so that the chop is lightly browned. Season to taste with salt and pepper and flip over (keeping a single layer). Cook for another 5 minutes and remove from pan.
Reduce heat to medium low, and add chicken broth (feel free to substitute beef or vegetble broth). Stir to incorporate brown bits on bottom of pan. Add both cans of cream of mushroom soup and continue stirring until no lumps remain. Add chops back to pan. Reduce to low and cover. Simmer for another 10 minutes and serve.

I like serving this with mashed potatoes or rice for the gravy. Tonight I served it with a cucumber salad, but sometimes I will serve green beans or steamed broccoli.

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