Pork Chops – Bakerlady

Smothered is such an excellent word. Say it slowly with me. Smothered. Mmmmmm. Makes me feel all warm and fuzzy inside. I love meals that have so much good stuff covering your plate, you can’t even really tell what kind of meat is underneath.

Careful not to overcook your pork (that is what’s hiding under all those shrooms and onions). You do NOT want it to be grey in the middle. Grey = overcooked, tough and dry. Pork is perfect with just the slightest of pink inside. The USDA recommends cooking pork until it is registers 145 degrees Fahrenheit on an instant-read thermometer in the thickest part of the meat. Keep in mind that larger cuts of pork (like roasts and tenderloins) can be removed from the oven at roughly 135 degrees, covered, and allowed to rest, during which time the temperature will rise by at least 10 degrees. Be sure to check the final temperature before serving to make certain that it reaches 145 degrees.

This dish is overflowing with sweet caramelized onions and tender sautéed mushrooms. All that goodness along with perfect pork chops swimming in a delicious gravy that is simply delightful atop mashed potatoes. Use my gourmet red smashers, they are ah-mazing.

Smothered Pork Chops

4 pork chops
salt and pepper to taste
2 T olive oil
2 cloves garlic minced
1 onion, sliced thinly
1 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup white wine
1/2 cup milk
2 sprigs of thyme
1 bay leaf

Directions

Season pork chops with salt & pepper to taste.
In a large skillet, heat oil over medium high heat. Brown the chops on both sides. Remove to plate and tent with foil.
Add onion and mushrooms to the same pan and saute for two minutes, until onions are slightly translucent. Add garlic and stir for 30 seconds then deglaze pan with the wine, scraping up any brown bits.
Add milk and cream of mushroom soup to the pan and stir to combine with mushrooms and onions. Place pork chops back in the pan. Add the thyme and bay leaf. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

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Why buy expensive marinades when making your own is so easy? And, you can control the ingredients – add a little heat, spices or whatever you fancy! Take this simple, basic marinade and let your imagination run wild! The key to tender flavorful pork chops is not to over cook them. If they are gray all the way thru, they will be tough and flavorless. The trick is to cook the chops only until they read 140° on an instant read thermometer. Take them off the heat and allow them to rest about 5 minutes. The internal temperature will rise to 145 – 150° and they will be perfectly juicy with a pale rosy center. Delicious! Paired with some potatoes of your choosing and a veggie, this makes a complete meal in no time that your family will devour.

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