Smothered Pork Chops in Mushroom Gravy

Shawn A Reed


I use to make this once a week when my boys were growing up, I had to modify the amount for 2 since that's all I have to cook for now :( but it's still as tasty as it was when they were all home! :) ENJOY!!

Sorry I don't have a pic of this recipe, so I borrowed one of a before shot. I will post one as soon as I make it again. :)

★★★★★ 2 votes
2 to 4
10 Min
1 Hr 15 Min


pork chops, boneless (you can use any chop i just prefer boneless)
2 large
1/2 c
flour, seasoned (i use kentucky kernal now that i found it on this website from another cook )
seasoning salt
olive oil, extra virgin
2 can(s)
cream of chicken or mushroom soup
1 can(s)


1Preheat oven to 350, and preheat pan with EVOO ( I use a cast iron skillet) if you dont have one you will need to grease a baking pan.
2Beat eggs, add buttermilk and mix
3Season chops with seasoning salt and pepper
4Dip chops into egg mixture then into flour, pan fry until golden brown
5While the chops are frying mix up the 2 cans of soup and milk
6After the chops browned drain any extra oil from pan if using a cast iron skillet, if not remove chops from pan and place into a greased baking pan, pour mushroom mixture over top of chops and cover
7Bake covered for 45 minutes then remove cover and cont. to bake for another 15 minutes

About this Recipe

Course/Dish: Pork, Steaks and Chops