Smothered Baked Pork Chops

Ready in an hour, this simple Smothered Baked Pork Chops recipe can turn an inexpensive package of chops into a satisfying meal. Use bone-in or boneless - they'll be tender and flavorful every time. And with a cast-iron skillet, this is a one-pan meal!

Prep Time10

Cook Time30

Brining Time (optional)30

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Cream of Mushroom Pork Chops, Smothered Pork Chops

Servings: 4 Servings

Calories: 805kcal

Author: Don Herman

Ingredients

Brining

3 Cups Water
3 tbsp Salt
2 cloves Allspice

Chops

2 1/2 lbs Pork Chops bone-in or boneless
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Black Pepper
1 tsp Kosher Salt
2 tbsp Olive Oil or rapeseed oil

Mushroom Sauce

1 can Cream of Mushroom Amy's Organic
1/2 cup Half and Half
1/2 tsp Dried Thyme or 1 sprig fresh
2 cloves Garlic Chopped
1/2 tsp Black Pepper
8 oz Mushrooms or 1 small jar

Instructions

Brining

Whisk salt into water and cover chops. Add the allspice and refrigerate, covered for 30 minutes.

Mushroom Sauce

Combine the soup, half and half, garlic, dried thyme and pepper until blended. Add jarred mushrooms if that's what you're using.
If using fresh mushrooms and fresh thyme - saute mushrooms in oil in the cast iron skillet, tossing in the thyme sprig a few minutes before they're completely soft. Remove the sprig and add the mushrooms to your sauce.

Chops

Preheat the oven to 400° F
In a small bowl, combine the garlic powder, paprika, salt and pepper.
Remove the chops from the brine and pat dry with paper towels. Rub the spices over all sides of the chops.
Heat the oil in a cast iron skillet until just beginning to smoke. Add the chops and cook on each side for 1 to 2 minutes per side. The meat should pull away from the skillet when seared.
Pour on the mushroom sauce and place the skillet in the oven. Bake for 18 minutes for bone-in, or 15 minutes for boneless. The sauce should be hot and bubbly. Remove from oven and let rest in sauce for 5 minutes.