Easy Smothered Pork Chops
"I serve this at home when I dont want to have to stand over the stove a long time. I just pop it in the oven and forget about it. The gravy is awesome over mashed potatoes or rice. These chops fall off the bone so you won't need a knife."
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
6-8 chops
- Serves:
- 4-6
ingredients
- 6 -8 medium pork chops
- 1 medium onion, sliced into rings
- 1 green bell pepper, cut into strips
- 2 garlic cloves, minced
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 cup milk
- 1⁄4 cup cornstarch
- pepper
- seasoning salt
directions
- Preheat oven to 325 degrees.
- Sprinkle pepper and seasoned salt over both side of chops.
- Brown over med. heat in non-stick skillet.
- Lay brown chops in single layer in a greased casserole.
- Spread pepper slices and onion rings on top of chops.
- Mix both soups, milk, garlic and cornstarch. Pour over chops. Cover with foil and bake for 2 1/2 hours. Let stand for 15 minutes before serving.
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Reviews
-
This was pretty good. I made this in a crockpot and just let it cook all day. It made for a super tender pork chop and gravy that was good on mashed potatoes. The only changes I made were - I used half an onion and 1/4 of a green pepper.
RECIPE SUBMITTED BY
Jackie H.
Powhatan, 42
I am a single mother,who lives on a small farm. I like to read, cook and garden. I have spent most of this summer canning. I have 37 tomate plants in the garden. So I am looking for new ways to put them up. I collect cook books and currently have over two hundred. I am not afraid to try new things and will try anything once. I often whip up something that in theory sounds good in my head. Take a recipe and put a new twist on it. One of my favorite books is a 1947 copy of Farmers Canning and preserving cook book. Found it at a yard sale for a quarter. Have gotten my money out of it a thousand times over.
