Description: Tender and juicy pork chops smothered in a creamy, savory gravy, baked with hearty potatoes for a comforting and satisfying one-pan meal. This recipe is a family favorite, perfect for a cozy weeknight dinner.
Ingredients:
- 6 pork chops (bone-in or boneless, about 1-inch thick) – Choosing bone-in pork chops adds a bit more flavor due to the marrow, while boneless are quicker to cook and easier to eat. Opt for chops that are similar in size to ensure even cooking.
- 4 medium potatoes, peeled and cut into chunks – Russet potatoes are a classic choice for this recipe because they become incredibly soft and fluffy when baked. However, Yukon Gold potatoes can also be used for a slightly creamier texture. Ensure the potato chunks are relatively uniform in size to promote even cooking.
- 1 green bell pepper, diced (optional for added flavor) – The bell pepper adds a subtle sweetness and a vibrant pop of color to the dish. Feel free to substitute with a different color bell pepper, such as red or yellow, depending on your preference.
- 1 small onion, chopped – Yellow or white onions work best, providing a foundational savory flavor for the gravy. Make sure the onion is finely chopped so it cooks evenly and melds into the gravy nicely.
- 3 tablespoons olive oil or butter – Olive oil provides a healthier option with a subtle fruity flavor, while butter adds richness and depth. You can also use a combination of both for the best of both worlds.
- 1 teaspoon garlic powder – Garlic powder offers a convenient way to add garlic flavor without the risk of burning, which can happen with fresh garlic when searing.
- 1 teaspoon onion powder – Onion powder complements the chopped onion, intensifying the savory flavor profile of the dish.
- 1 teaspoon paprika – Paprika adds a touch of warmth and color to the pork chops. Smoked paprika can be used for a deeper, smokier flavor.
- Salt and pepper, to taste – Adjust the amount of salt and pepper according to your personal preferences. Remember that the chicken broth and cream of mushroom soup will also contribute to the overall saltiness of the dish.
- 1 teaspoon dried parsley (for garnish) – Dried parsley adds a fresh, herbaceous note to the finished dish. Fresh parsley, chopped finely, can also be used for a brighter flavor and a more vibrant appearance.
- 2 cups chicken broth – Chicken broth forms the base of the gravy, adding moisture and a savory depth of flavor. Low-sodium chicken broth is recommended to control the overall saltiness of the dish.
- 1 can cream of mushroom or cream of chicken soup (10.5 oz) – Cream of mushroom soup adds a rich, earthy flavor to the gravy, while cream of chicken soup provides a more mild and savory profile. You can choose whichever flavor you prefer, or even experiment with other cream-based soups like cream of celery.
- 2 tablespoons flour (optional, for thickening) – Flour helps to thicken the gravy and create a smooth, velvety texture. All-purpose flour is the standard choice, but gluten-free flour can be used as a substitute.
- 1 tablespoon Worcestershire sauce (optional, for depth) – Worcestershire sauce adds a complex umami flavor that enhances the savory notes of the dish. A little goes a long way, so be sure to use it sparingly.
Preparation:
Step 1: Preheat oven to 375°F (190°C). This ensures the oven is at the optimal temperature for baking the pork chops and potatoes evenly.
Step 2: Season the pork chops with garlic powder, onion powder, paprika, salt, and pepper. Rub the spices evenly over both sides of the pork chops, ensuring they are well-coated. This will create a flavorful crust when the pork chops are seared.
Step 3: Sear the pork chops in a skillet with oil over medium-high heat until golden brown (2–3 minutes per side). Searing the pork chops creates a beautiful caramelized crust that adds flavor and texture to the dish. Be careful not to overcrowd the skillet, as this will lower the temperature of the oil and prevent the pork chops from browning properly. Sear in batches if necessary.
Step 4: Set the seared pork chops aside. This will prevent them from overcooking in the skillet.
Step 5: In the same skillet, sauté onions and bell pepper until tender. Using the same skillet allows you to deglaze the pan with the onions and peppers, picking up all the flavorful browned bits left behind from searing the pork chops. Cook the onions and bell pepper until they are soft and slightly translucent.
Step 6: Add flour and cook for 1 minute. Cooking the flour before adding the liquid helps to prevent it from clumping and ensures a smooth gravy.
Step 7: Stir in the chicken broth, soup, and Worcestershire sauce. Whisk constantly to prevent lumps from forming. Simmer for a couple of minutes to make the gravy. Simmering the gravy allows the flavors to meld together and thicken slightly.
Step 8: In a large baking dish, arrange the potatoes in the bottom. Choose a baking dish that is large enough to accommodate all the potatoes and pork chops without overcrowding.
Step 9: Pour a bit of gravy over the potatoes. This will help to keep the potatoes moist and flavorful during baking.
Step 10: Place seared pork chops on top of the potatoes, then pour the remaining gravy all over everything. Ensure the pork chops are evenly distributed over the potatoes, and that they are fully submerged in the gravy.
Step 11: Cover with foil and bake for 45 minutes. Covering the baking dish with foil helps to trap moisture and prevents the pork chops and potatoes from drying out.
Step 12: Uncover and bake for an additional 15–20 minutes, or until the pork and potatoes are fork-tender and the top is slightly browned. Uncovering the baking dish allows the top of the dish to brown and the gravy to thicken further.
Step 13: Garnish with dried parsley before serving. The parsley adds a fresh, herbaceous note to the finished dish and a pop of color.
Why you will love this recipe:
This Smothered Pork Chops with Potatoes in Gravy recipe is a guaranteed crowd-pleaser. It’s the perfect embodiment of comfort food – hearty, flavorful, and deeply satisfying. The tender pork chops, infused with savory spices, nestle atop a bed of fluffy potatoes, all swimming in a creamy, rich gravy. What’s not to love? It’s a complete meal in one dish, making cleanup a breeze. Plus, it’s incredibly versatile; you can easily customize the vegetables and seasonings to suit your taste. The aroma that fills your kitchen while this dish bakes is simply irresistible, and the first bite will transport you to a place of pure culinary bliss. Whether you’re feeding a family or hosting a cozy gathering, this recipe is sure to impress.
COOKING Rating: Easy to Medium
Serving Suggestions:
- Serve hot, directly from the baking dish.
- Pair with a side of steamed green beans or asparagus for a balanced meal.
- A simple green salad with a light vinaigrette complements the richness of the dish.
- Crusty bread for soaking up the delicious gravy is a must!
Tips:
- For extra flavor, marinate the pork chops in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before searing.
- If you don’t have cream of mushroom or cream of chicken soup, you can substitute with a homemade cream sauce.
- To prevent the potatoes from sticking to the bottom of the baking dish, spray it with non-stick cooking spray before adding the potatoes.
- If the gravy becomes too thick during baking, add a little more chicken broth to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Nutritional Information (Approximate, per serving):
- Calories: 550-700 (depending on ingredients and serving size)
- Protein: 40-50g
- Sodium: 700-900mg
Conclusion:
This Smothered Pork Chops with Potatoes in Gravy recipe is a timeless classic for a reason. Its simplicity, comforting flavors, and one-pan convenience make it a weeknight winner. With easily customizable ingredients and straightforward instructions, this recipe is perfect for both novice and experienced cooks alike. So, gather your ingredients, preheat your oven, and prepare to indulge in a truly satisfying and unforgettable meal. Enjoy!
Questions and Answers:
- Can I use sweet potatoes instead of regular potatoes?
- Absolutely! Sweet potatoes add a delightful sweetness and vibrant color to the dish. They pair beautifully with the savory flavors of the pork chops and gravy. Just keep in mind that sweet potatoes may cook slightly faster than regular potatoes, so check their tenderness a few minutes earlier than the recipe suggests.
- What can I do if I don’t have cream of mushroom or cream of chicken soup?
- No problem! You can easily make a simple homemade cream sauce. Melt 4 tablespoons of butter in a saucepan, whisk in 4 tablespoons of flour, and cook for 1 minute. Slowly whisk in 2 cups of milk (or half-and-half for a richer sauce) and cook until thickened. Season with salt, pepper, and a pinch of nutmeg. You can also add sautéed mushrooms or shredded cooked chicken to the sauce for added flavor.
- Can I prepare this dish ahead of time?
- Yes, you can definitely prepare this dish ahead of time! Assemble the entire dish in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap, cover with foil, and bake as directed, adding an extra 10-15 minutes to the cooking time if necessary to ensure the potatoes are fully cooked through.
- My gravy is too thin. How can I thicken it?
- There are several ways to thicken the gravy. You can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then whisk it into the gravy while it’s simmering. Alternatively, you can remove about 1/2 cup of the gravy from the baking dish, whisk in 1 tablespoon of flour until smooth, and then pour the mixture back into the baking dish. Stir well and continue baking until the gravy has thickened to your desired consistency.
- Can I cook this in a slow cooker instead of the oven?
- Yes, you can adapt this recipe for a slow cooker! Sear the pork chops as directed, then transfer them to a slow cooker. Add the potatoes, onions, bell pepper, chicken broth, soup, and Worcestershire sauce. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork chops are tender and the potatoes are easily pierced with a fork. You may need to thicken the gravy slightly at the end by stirring in a cornstarch slurry, as mentioned above.
“””
