Baked Smothered Pork Chops
Baked Smothered Pork Chops

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a Easy dish, baked smothered pork chops. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

A southern style smothered pork chop with lots of gravy, that's what! Growing up in a soul food household, I've had my share of amazing pork I remember that she used to use thick cut pork chops, and smother them with onions, and cream of mushroom soup. She's then let them bake in.

Baked Smothered Pork Chops is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Baked Smothered Pork Chops is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook baked smothered pork chops using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Baked Smothered Pork Chops:
  1. Get 6 Pork Chops
  2. Prepare 1 (10 oz) can cream of mushroom soup
  3. Get Worchestershire sauce
  4. Get salt & pepper

Smothered Pork Chops - Juicy and delicious pan-seared pork chops cooked in a rich and delicious gravy. A super easy dinner recipe, perfect for weeknights! Skip to Baked Smothered Pork Chops content. Home > Recipes > baked smothered pork chops.

Instructions to make Baked Smothered Pork Chops:
  1. Preheat oven to 400 degrees
  2. Place the pork chops in baking dish of your choice.
  3. Add Salt and pepper
  4. Sprinkle with Worcestershire sauce to your tasting.
  5. Add cream of mushroom soup over the top of each pork chop
  6. Cover with aluminum foil and bake for 1 hour

Coat chops with mix as directed on. place over chops. Many classic smothered pork chop recipes include a mushroom gravy. Place pork chops in a cooking dish. Cover with mushroom soup and sliced onion rings. Smother the pork chops with the onion gravy.

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