Growing up, one of my favourite weeknight meals was my mom's smothered pork chops. She'd pour cream of mushroom soup over a pan of bone-in chops, and bake them until fall-off-the-bone tender. A big scoop of sticky brown rice would soak up all the yummy sauce. Simple and comforting.
I make this version now, with that memory in mind. My pork chops are first browned, then smothered in a quick homemade onion and mushroom gravy. The bake till fall-off-the-bone stays the same.
On an unrelated topic - are you following me on Facebook? I've noticed a dramatic drop in reach of my posts - and I'm not alone. If you have a blog or business page, you've probably noticed, too. The algorithm has changed and I've gone from 8,000+ people seeing my posts to sometimes just 35 people. I myself wasn't even seeing my page posts in my feed.
Facebook was never a big traffic driver for me, but I really love it because it is such a personal way to connect! And I know that for me, when I follow a page, it's because I really WANT to see their posts! So if you've liked my page and would actually like to see my updates (yay! Thank you, you're the bestest!), please go to the page and click "Follow" (which is separate from "Like") and click "Get Notifications" in the drop-down under the "Like" button. Also, according to their algorithm, you have to engage with the posts (comment, share, like) for them to continue showing up in your newsfeed... yeah.
Just thought I'd mention it, because I can't help but feel sad that 10,500 people may possibly want to stay in touch, but only about 50 actually are able to. :)
- Cook Time
- Prep Time
- 6 servingsServings
- 6 3/4"-thick bone-in pork chops
- salt and pepper
- 4 tbsp olive oil
- 1/4 cup butter
- 2 medium onions, halved lengthwise then thinly sliced crosswise
- 5 cups sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1 1/2 tsp coarse salt, or to taste
- minced fresh parsley, optional
Preheat oven to 325ºF. Heat 2 tbsp olive oil in a large skillet over medium heat. Season pork chops with salt and pepper on both sides. Brown the chops on both sides, working in two batches to avoid crowding the pan (if you do, they will steam rather than brown). Transfer browned chops to a 9x13" baking dish.
Melt butter in the same skillet over medium-high heat. Add mushrooms and cook, stirring occasionally until browned and most of the moisture has been released, about 7 minutes. Stir in onions and cook until soft, about 6 minutes more. Add garlic and cook one minute more. Stir in flour; cook, stirring constantly, 1 minute. Add milk a bit at a time, stirring constantly to avoid lumps.
Pour mushroom sauce over pork chops and bake 1 1/2 hours, until pork is tender. Sprinkle with minced fresh parsley, if desired.