Smothered Pork Chops
Try this Smothered Pork Chops recipe, or contribute your own.
Try this Smothered Pork Chops recipe, or contribute your own.
- Carbohydrate 0.91269999853968 g
- Cholesterol 274.62 mg
- Fat 36.2211499995492 g
- Fiber 0.00899999974718142 g
- Protein 82.4283999999958 g
- Saturated Fat 11.9510649999377 g
- Serving Size 1 1 recipe (549g)
- Sodium 14171.8756473245 mg
- Sugar 0.903699998792498 g
- Trans Fat 5.17763624998781 g
- Calories 683 calories
Step-by-step
- Season pork chops with salt and pepper on both sides.
- Sprinkle with a light dusting of cornstarch and pat.
- Heat olive oil in a non-stick skillet and brown pork chops on both sides.
- Remove pork chops to a plate.
- Add mushrooms to the skillet, season with salt and pepper, and cook until browned.
- Deglaze the pan with chicken broth or wine.
- Stir in pasta sauce.
- Add pork chops back to the sauce.
- Cover and simmer for 25 minutes until tender.
- Serve with a side salad of romaine, tomatoes, cucumbers, and olives, seasoned with salt, pepper, olive oil, and red wine vinegar.
My Simple, Weeknight Smothered Pork Chops
As a busy working mom, I need recipes that are quick, easy, and delicious. This smothered pork chop recipe fits the bill perfectly. It's a dish I can throw together on a weeknight after a long day at the office, and it always pleases the whole family. The best part? It's incredibly forgiving. You can adjust the ingredients to suit what you have on hand, and it still turns out wonderfully. The rich, savory sauce clings beautifully to the tender pork, and the side salad adds a refreshing counterpoint to the hearty main course. I often double the recipe so we have leftovers for lunch the next day – a huge time-saver! The kids love it, and honestly, so do I. It's the kind of comfort food that feels both luxurious and effortless.
The beauty of this recipe lies in its simplicity. There's no complicated technique or obscure ingredients required – just good quality pork chops, some readily available vegetables, and a few pantry staples. I usually grab pre-sliced mushrooms to save time, and I always keep a jar of my favorite pasta sauce on hand. This allows for spontaneous weeknight meals without any stressful last-minute grocery runs. I prefer using a good quality pasta sauce, but feel free to experiment with different brands or even make your own. The flavor will subtly adjust, but the overall dish remains consistently delicious.
One of the things I love about this recipe is its versatility. Sometimes, when I'm feeling adventurous, I'll add a splash of balsamic vinegar to the sauce for a slightly tangier flavor profile. Other times, I might swap out the baby bella mushrooms for cremini or shiitake, depending on what's available at the grocery store. The key is not to be afraid to experiment and adjust the recipe to your taste. Don't be afraid to make it your own!
Beyond its ease and deliciousness, this recipe is also incredibly budget-friendly. Pork chops are relatively inexpensive, and the other ingredients are all common and affordable. This makes it a perfect option for busy families on a budget, and a great way to feed a family without breaking the bank. It’s a practical, delicious meal that has become a staple in our home. The simplicity and satisfying flavors make it a winner time and again.
The side salad is just as simple as the main course. A basic romaine, tomato, cucumber, and olive salad is perfect. The red wine vinaigrette adds a lovely tang that cuts through the richness of the pork. But again, feel free to add or substitute other vegetables based on your preferences or what's in season. It’s all about creating a balanced and satisfying meal.
This recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a dish that I'm happy to share with my family and friends, and one that I'll continue to make for years to come. It’s comfort food at its finest: easy to prepare, satisfying to eat, and always a crowd-pleaser. Give it a try, and I'm sure it will become a regular in your kitchen too.
