Real Recipes From Real Home Cooks ®

smothered pork chops & potatoes

Recipe by
Judy Garcia
Gunnison, UT

I found this recipe many years ago on the internet, but haven't made it until now. I did tweak the original recipe to add the potatoes and onions. The pork chops were fork tender. Definitely a keeper.

yield 4 -6
prep time 20 Min
cook time 1 Hr 40 Min
method Bake

Ingredients For smothered pork chops & potatoes

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

How To Make smothered pork chops & potatoes

  • 1
    Preheat oven to 350F degrees.
  • 2
    Spray a 13 x 9 baking dish with cooking spray. Place prepared potatoes and onions on bottom of pan.
  • 3
    Rinse pork chops, pat dry, and season both sides with garlic powder and seasoning salt. Set aside.
  • 4
    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.
  • 5
    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.
  • 6
    Place pork chops in one layer over potatoes in pan. Cover with foil and bake for about 1 hour.
  • 7
    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.