Jaime's Smothered Pork Chops

★★★★★ 18 Reviews
jamie4cakes avatar
By jamie Beecham
from 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
serves 6
prep time 1 Hr
cook time 1 Hr
method Stove Top


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

How To Make

  • 1
    In a large skillet cover the bottom of the pan with olive oil. Season the pork chops with paprika, basil, pepper, and salt on both sides.
  • 2
    Place the pork chops in the hot pan and brown on each side lightly. Remove them from the pan and set them aside.
  • 3
    Put the bell pepper and onions in the hot pan. Cook a little then add the garlic. Stir together until tender. Remove from the pan.
  • 4
    Add the wine to the pan to clean off the bottom.
  • 5
    Now add the chicken broth.
  • 6
    Add pork chops back to the pan. Put the bell pepper and onions on top of the chops.
  • 7
    Cover the pan with a lid and cook till chops are done.
  • 8
    Whisk together the heavy cream and flour.
  • 9
    Add the cream mixture and stir in completely.
  • 10
    Let come to a rolling boil and cook till thick.
  • 11
    Serve over a bed of rice or mashed potatoes.