Super Tender Smothered Pork Chops

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I've been making this simple dish for years. Plenty of gravy for mashed potatoes or rice. Sometimes I bake this covered in the oven at 350F - they come out just as moist and tender. Use bone-in or boneless chops. These are even better in the crock pot, if you have that much time.

Ingredients Nutrition

  • 4 pork chops or 4 pork steaks, 1/4 to 1/2 inch thick
  • 2 (10 1/2 ounce) cans cream of mushroom soup, condensed
  • 1 (7/8 ounce) package brown gravy mix, dry
  • 1 (7/8 ounce) package pork gravy mix, dry
  • 12 teaspoon salt
  • 12 teaspoon black pepper
  • 1 large sweet onion, sliced 1/4-inch thick and separated into rounds
  • 2 garlic cloves, chopped fine

Directions

  1. 1. In a medium bowl, thoroughly blend condensed soup (Do NOT add any water), dry gravy mixes, salt and pepper. Fill one soup can 3/4 full of water and whisk into mixture. Mixture will be very thick. Set aside.
  2. 2. Sear chops on each side in 1-2 tablespoons of hot oil. Remove from pan and set aside.
  3. 3. Add one more tablespoon oil, if necessary, to pan.
  4. 4. Saute onion over medium-low heat until translucent, but crisp/tender - about 5-8 minutes. Stir frequently. Do not allow onions to brown.
  5. 5. Add garlic and saute for 1 more minute. Do not brown.
  6. 6. Remove pan from heat.
  7. 7. Fold onion/garlic mixture into soup mixture.
  8. 8. Return chops to frying pan.
  9. 9. Pour soup/onion mixture evenly over chops.
  10. 10. Cover and bring to a simmer over medium-high heat.
  11. 11. Lower temperature and simmer gently for 45 minutes to one hour.
  12. 12. Thinner chops will take about 45 minutes to become really tender.
Most Helpful

These definitely did make for tender chops! I changed a couple things: 1 can of soup and just brown gravy mix (didn't have pork) and added 1 small can of sliced shrooms. The chops i used were boneless and at least an inch thick. Served with mashed potatoes and roasted carrots. Thanks for a nice easy recipe!

newmama January 28, 2009

Wow...I made these and they were delicious! I didn't have 2 cans cream of mushroom soup so I used one with both packets gravy and added extra water. I sliced potatoes and put into a 13X9 pan and placed seared chops on top and poured gravy over that...it was Spectacular!

Chef Reed's Wife November 01, 2009

I have made this recipe twice in the last two weeks! While cooking it the first time, however, I tasted the gravy and thought that it was too strong and salty so I added two more cans of cream of mushroom soup and another 3/4 of a can of water. It came out perfect after that, with strong flavors that were not overpowering. We eat our pork chops over rice. This recipe is definitely a keeper for my family!

j.redeker February 12, 2009