Monday, July 2, 2012
Smothered Pork Chops
4 center-cut thick pork chops (bone-in optional)
2 tbsp. vegetable oil
1 cup all purpose flour
1-1/2 tsp. salt
1/2 tsp. black pepper
1 medium sweet onion, cut in half and thin into strips
1 can Cream of Mushroom soup
2 cups beef broth
1 packet brown gravy mix
Heat oil in skillet. In a large Zip-loc bag, add flour, salt, and pepper], seal and shake to combine. Add pork chops to bag, one at a time, to coat and place each in the hot oil. Sear for a minute or two on each side. This isn't cooking through, just getting color on the chops.
Chop onion and place in the bottom of a crockpot. Place browned pork chops onto bed of onions. Pour can of Cream of Mushroom soup on top of chops. I smeared the soup around with a spoon. In a small mixing bowl, combine gravy mix and broth, then pour the 2 cups of broth mixture on top of the soup covered pork chops. Close the lid and cook on high for three hours. **If you buy thin cut pork chops, you may reduce the cooking time in half.
The onions and pork chops should be very tender. We served our smothered pork chops over white rice and had pea salad and skillet corn on the side.
This recipe was adapted from Paula Deen's Old Fashioned Smothered Pork Chops.