Smothered Pork Chops in Oven

When it comes to comfort food only a few dishes hit the mark quite like these oven-baked smothered pork chops. This recipe turns out subtly seasoned chops nestled in a rich, creamy sauce that’s just begging to be mopped up with a slice of bread or a forkful of mashed potatoes. And the best part? It all comes together in one pan. That means less cleanup and more time to savor every delicious bite.

Smothered Pork Chops in Oven Ingredients

• All-purpose flour: The flour provides a light coating for the pork chops, helping them brown evenly and develop a crispy exterior.
• Salt: Salt enhances the overall flavor of the dish and helps to season the pork chops as they cook.
• Pepper: A bit of pepper adds a subtle heat and depth of flavor to the seasoned flour mixture.
• Pork loin chops: The pork chops are the star of the dish, offering a tender and flavorful base for the rich sauce.
• Canola oil: The oil is used to brown the pork chops, creating a flavorful crust and sealing in the juices.
• Condensed cream of mushroom soup: This soup serves as the base of the sauce and adds creaminess and a savory mushroom flavor to the dish.
• Sour cream: Sour cream brings a tangy richness to the sauce, balancing the flavors and adding creaminess.
• Chicken broth: The broth thins the sauce slightly while adding a savory depth that complements the pork.
• Ground ginger: A small amount of ginger adds a spark of warmth and a hint of spice, enhancing the overall flavor profile.
• Dried rosemary: Rosemary infuses the sauce with a fragrant and earthy flavor that pairs well with pork.
• French-fried onions: The onions provide a crunchy topping and add a burst of savory flavor that contrasts with the creamy sauce.

Directions

Step 1: Prepare the pork chops

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Preheat the oven to 350°F. Combine the all-purpose flour, salt and pepper in a shallow bowl. Dredge each pork chop in the flour mixture, ensuring both sides are fully coated.

Step 2: Brown the chops

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Heat the canola oil in a large skillet over medium heat. Once the oil is hot, brown the pork chops on both sides, about two to three minutes per side until they develop a golden crust. Arrange the browned pork chops in a single layer in an ungreased 13×9-inch baking dish.

Step 3: Make the sauce

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In a large bowl, combine the condensed cream of mushroom soup, 1/2 cup of the sour cream, chicken broth, ground ginger and dried rosemary. Stir until the mixture is smooth and the ingredients are well incorporated. Pour the sauce evenly over the pork chops in the baking dish. Sprinkle half of the French-fried onions over the top. Cover the dish tightly with aluminum foil.

Step 4: Bake and finish

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Bake the covered pork chops in the preheated oven for 45 to 50 minutes or until the pork is tender and cooked through. Remove the dish from the oven, uncover and stir the remaining 1/2 cup of sour cream into the sauce. Sprinkle the remaining French-fried onions on top. Return the dish to the oven and bake uncovered for an additional 10 minutes.  The onions should be browned and crispy. Serve hot.

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Smothered Pork Chops in Oven Variations

• Use fresh herbs: Replace the dried rosemary with 1 tablespoon of fresh rosemary or thyme for a more vibrant and aromatic sauce.
• Swap the soup base: Try using condensed cream of celery or cream of chicken soup instead of cream of mushroom for a different flavor profile.
• Add vegetables: Include sliced mushrooms, onions, or bell peppers in the baking dish alongside the pork chops for added texture and flavor.
• Smother veal chops: Substitute veal chops for the pork chops in this recipe. Veal chops have a more delicate flavor and will cook slightly faster so reduce the baking time by 10 to 15 minutes to avoid overcooking.

How to Store Smothered Pork Chops

Let the pork chops cool completely and then transfer them to an airtight container. You can refrigerate the chops for up to three days.

How do you reheat smothered pork chops in the oven?

When ready to enjoy again, simply reheat the dish in the oven at 350° until warmed through or use the microwave for a quicker option.

Can you freeze smothered pork chops?

Yes, you can freeze smothered pork chops after they’ve been cooked. To do this, allow the chops to cool completely and then transfer them along with the sauce into a sealed freezer-safe container. The pork chops will stay fresh in the freezer for up to two to three months.

Can I prepare smothered pork chops ahead of time?

Yes, you can prepare the pork chops ahead of time by browning them and assembling the dish up to the baking step. Cover and refrigerate the dish for up to 24 hours and then bake as directed when you’re ready to serve. This makes it a great option for a make-ahead meal.

Smothered Pork Chops Tips’

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What other cuts of pork can I use for this recipe?

Boneless pork loin chops can be used in place of bone-in chops. They cook a bit faster so be sure to check for doneness a few minutes earlier to avoid overcooking. You can also use pork steaks for this recipe. Pork steaks are cut from the shoulder and have more marbling, which can result in an even richer flavor. They may require a slightly longer cooking time but they’ll remain tender and flavorful.

What side dishes pair well with smothered pork chops in oven?

Smothered pork chops pair wonderfully with mashed potatoes, rice pilaf or egg noodles, which all soak up the rich sauce. For a balanced meal, consider adding a green vegetable like steamed broccoli, green beans or a green salad on the side.

Can I make smothered pork chops in the slow cooker?

Yes, you can make smothered pork chops in the slow cooker. To do this, brown the pork chops in a skillet as directed and then transfer them to the slow cooker. Prepare the sauce as instructed and pour it over the chops. Cook on low for six to seven hours or on high for 3 to 4 hours, until the pork is tender.  You can stir in the remaining sour cream and top with the French-fried onions about 30 minutes before serving. Let them cook uncovered to maintain their crunch.