Best Smothered Pork Chops Potatoes Recipes

Smothered Pork Chops with Scalloped Potatoes image

Provided by Patty Clare @Lolypop811

Categories Pork

Number Of Ingredients 10

6 - boneless pork chops
4 - large potatos
1 - can cream of mushroom soup
1 - packet mushroom gravy
2 cup(s) sliced mushrooms
1 cup(s) cheddar cheese, shredded
2 tablespoon(s) butter
2 teaspoon(s) tony chacher's original creole seasoning
1 cup(s) water
1 cup(s) milk

Steps:

In a skillet, saute mushrooms in butter until lightly browned and set aside. In a medium saucepan, mix mushroom gravy, cream of mushroom soup, milk, and water and cook over medium heat until well incorporated, about 5 minutes, remove from heat. Scallop potatoes (i leave skin on) and place in the bottom of a 9 x 13 baking dish. Sprinkle 1 tsp. Tony Chacher's on potatoes. Layer cheese on top of potatos, then mushrooms, then pork chops. Sprinkle 1 tsp Tony Chacher's on pork chops. Pour Mushroom gravy mixture over top of pork chops. Cover with foil. Bake at 350 for about 1 hour, or until pork chops are browned and potatos are soft.

Old Fashioned Smothered Pork Chops and Potatoes image

Provided by @MakeItYours

Number Of Ingredients 13

4 Smithfield pork chops (preferably bone in) see savings
1 tablespoon vegetable oil see savings
2 tablespoons butter see savings
Salt and pepper see savings
Flour for dredging see savings
4 potatoes, sliced with skins on see savings
1 large yellow onion, thinly sliced see savings
2 cloves garlic, minced see savings
1 (10.75 oz.) cream of mushroom soup see savings
1 packet onion gravy mix see savings
2 cups beef broth see savings
1 teaspoon dried leaf thyme see savings
4 tablespoons tablespoons parsley, chopped see savings

Steps:

Heat oil and butter in a large skillet over medium high heat. Season pork chops with salt and pepper and dredge in flour. Fry pork chops in oil until browned.

Smothered Pork Chops & Potatoes image

Provided by Judy Garcia @snflwr8351

Categories Pork

Number Of Ingredients 13

4-6 bone in pork chops
4-6 new red potatoes, quartered or thick-sliced
1 large onion, thick-sliced into rings
garlic powder
seasoning salt
2-3 eggs, beaten
1/4 cup(s) flour
2 cup(s) bread crumbs (can use plain, seasoned or panko))
olive oil
1 can(s) cream of mushroom soup
1/2 cup(s) milk
1/3 cup(s) white wine (or vegetable broth)
2 tablespoon(s) worcestershire sauce (optional)

Steps:

Preheat oven to 350F degrees.
Spray a 13 x 9 baking dish with cooking spray. Place prepared potatoes and onions on bottom of pan.
Rinse pork chops, pat dry, and season both sides with garlic powder and seasoning salt. Set aside.
Set up your breading station: beat eggs in a shallow bowl, put flour on plate and bread crumbs on another plate. Dredge pork chops in flour, dip in egg, and then coat with bread crumbs.
Heat a small amount of olive oil in a medium skillet over medium-high heat. Fry pork chops on each side just long enough for breading to brown. Add oil to pan as needed.
Place pork chops in one layer over potatoes in pan. Cover with foil and bake for about 1 hour.
While pork chops are baking, mix together the soup, milk, wine and Worcestershire to create a smooth sauce; after pork chops have baked 1 hour, remove from oven and cover evenly with sauce. Reseal foil and continue to bake an additional 30 minutes.