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Smothered Pork Chops with Onion Gravy
Course: Entrée
Cuisine: American
Servings: 5
Author: Cooking Mamas
Ingredients
- 5 center cut pork chops
- 1/2 c. all-purpose flour
- 1/3 c. vegetable oil
- 1 sm. onion julienne
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1 (10.75 oz.) can golden mushroom soup
- 1/2 c. milk
Instructions
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Place the flour in a large resealable plastic bag. Add two pork chops at a time, close the bag, and shake to coat evenly.
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Heat the vegetable oil in a large skillet over medium-high heat. Fry the coated pork chops until golden brown on both sides. Transfer the chops to a plate and tent loosely with foil to keep warm. Add the sliced onions to the skillet, season with garlic powder and black pepper, reduce the heat to medium, and sauté until the onions are soft and translucent.
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In a small bowl, whisk together the golden mushroom soup and milk until smooth. Pour the soup mixture into the skillet, scraping the bottom to deglaze and lift any browned bits left from the pork. Bring the sauce to a gentle boil; if you prefer a thinner gravy, add a bit more milk until you reach the desired consistency.
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When the sauce is bubbling, return the pork chops to the skillet, nestling them into the gravy. Cover the pan, reduce the heat to low, and simmer for about 20 minutes, or until the pork is cooked through and tender. Serve the smothered pork chops over mashed potatoes or egg noodles, spooning the onion gravy over each portion.