Smothered Pork Chops
photo by lorakirk
- Ready In:
- Preheat oven to 375°F and Grease a 9" X 16" dish.
- Melt 2 tablespoons butter in large skillet over high heat.
- Season chops with salt and pepper. Sear chops 2 minutes on each side.
- Transfer to prepared baking dish and top with quartered mushrooms.
- Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes.
- Add flour and paprika to skillet and increase heat to medium/high.
- Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
- Stir in tomato sauce and season with salt and pepper.
- Pour sauce over mushrooms and chops.
- Bake uncovered until chops are tender 20-25 minutes.
- Serve sauce over rice or mashed potatoes.
Questions & Replies
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I've been wanting to try this recipe for a while and finally made it last night. Suffice to say, it was the most AMAZING, DEEP flavor I've ever tasted (including restaurant dishes) and the chops were SO juicy. It is now my favorite way to cook pork chops. But really, how can you go wrong with bacon, sweet onion, and cream? Obviously not too friendly for the waistline, but I'm sure lower-fat substitutes would still be yummy with the way this recipe comes together. In fact, I forgot until just now that I used "I Can't Believe It's Not Butter" sticks instead of butter b/c that's all I had, so there ya go! But do yourself a favor and splurge a little bit...use cream. It adds a depth of flavor that is SO unique. I knew it would be good, but it was FAR beyond my high expectations. To those who may think they want to leave out the tomato sauce/paste, I would encourage you to try it first. It's only two tablespoons so it doesn't add a 'tomato-y' taste...it adds a deepness and another level of flavor to the dish. I was tempted to leave it out, but thought I owed it to the recipe to try it with all the ingredients the first time. So glad I did! I actually used tomato paste, as that's what I had on hand, and it was wonderful. I think another thing that made this dish great was the incredibly sweet Vidalia onion that I used. I didn't have 2 small onions so I used 1 giant sweet Vidalia. I agree with the reviewer that wants to try it with chicken...I am going to do that next time, only changing the broth to chicken instead of beef. What an amazing sauce/recipe! Thank you for making me look like a gourmet chef! Definitely gonna be a repeat performer in our house! Oh, and yes JT'sMom...we were all looking for our socks after eating this! Sinfully delicious is RIGHT! Much thanks!
This was really good! I used tomato paste instead of sauce and omitted the bacon and onion due to personal preference. Instead I sauteed the mushrooms with 2 cloves of garlic in the pan after I removed the seared pork chops. I also added a bit of white wine to the broth/cream (I only had 1/2 and 1/2 and that worked fine) mixture. I really liked the chops baked in a sauce! I served over rice pilaf.
This sauce is a great base you could use with so many things. I took some liberties as well. I subbed Sofrito Sauce for the tomato sauce, added a little balsamic vinegar and red pepper flakes (we like some kick) and non-fat milk for the cream. I'm not very experienced with pork chops and am excited to get a keeper recipe! Next time I'm going to try with thicker chops so they have more time to slow cook and absorb this miracle of a sauce.