Super Tender Smothered Pork Chops

READY IN: 1hr 20mins
Recipe by BIG_CHIEF

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.

Top Review by newmama

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!

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.

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