Real Recipes From Real Home Cooks ®

jaime's smothered pork chops

(18 ratings)
Blue Ribbon Recipe by
jamie Beecham
Nashville, NC

I saw this recipe on Paula's cooking show and changed it around to my taste. Added the wine and heavy cream to mine and the spices are different.

Blue Ribbon Recipe

Voted Members' Choice! We love pork chops around here and this recipe is no exception. The pork is seasoned perfectly. The pork chops simmer in a flavorful gravy. Once cooked, the pork chops are extremely tender. Serve with mashed potatoes (and make sure to load up on the creamy gravy) for a fantastic family meal.

— The Test Kitchen @kitchencrew
(18 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For jaime's smothered pork chops

  • extra virgin olive oil
  • 6
    pork chops
  • 1 tsp
  • 1 Tbsp
    dried basil leaves
  • salt and pepper, to taste
  • 1 c
    sliced bell pepper
  • 1 c
    sliced sweet onion
  • 3 clove
    garlic, minced
  • 1/4 c
    dry white wine
  • 2 c
    chicken broth
  • 1/2 c
    heavy cream
  • 3 Tbsp
    all-purpose flour

How To Make jaime's smothered pork chops

  • Seasoning both sides of the pork chops.
    Cover the bottom of a large skillet with the olive oil. Season the pork chops with the paprika, basil, salt, and pepper on both sides.
  • Browning both sides of the pork chops.
    Place the pork chops in the hot pan and lightly brown on each side. Remove the pork chops from the pan and set them aside.
  • Bell pepper, onions, and garlic added to the pan.
    Add the bell pepper and onions to the hot pan. Cook a little then add the garlic. Stir together until tender. Remove from the pan.
  • Adding wine to the pan.
    Add the wine to the pan to clean off the bottom.
  • Adding chicken broth to the pan.
    Add the chicken broth.
  • Pork chops, onions, and green peppers back in the pan.
    Add the pork chops back to the pan. Cover the chops with the bell peppers and onions.
  • Lid placed on top of the pan.
    Cover the pan with a lid and cook until the chops are done.
  • Flour and heavy cream whisked together.
    Whisk together the heavy cream and flour.
  • Pouring cream mixture into the pan.
    Add the cream mixture and stir in completely.
  • Reducing the gravy.
    Let the mixture come to a rolling boil and cook until thick.
  • Gravy poured over the pork chops.
    Serve over a bed of rice or mashed potatoes.