Smothered Pork Chops

Smothered Pork Chops

Smothered Pork Chops.

Dry, tough, chewy pork chops?  I know it’s a common problem.  I always here people asking the same question how to make a pork chop that’s not dry and so chewy you can never swallow it.

 

Different Ways to Cook a Pork Chop.

Pork chops, bone in or out, can be baked, grilled, or fried.

Either way, you choose, seasoning is very important.  You can use rubs, salt & pepper, sauces, marinade, any combo that you prefer.

They need to be cooked thoroughly so you don’t get sick, but if they are over cooked they are ruined.  They have to be 145 degrees in the thickest part. It’s best to use a kitchen thermometer so you don’t have to cut the meat because another important part is to let the meat rest so all the juices go where there supposed to and not leak out all over your pan.

 

How to Make the Best Baked Pork Chops.

If you haven’t had luck with any of the above ways. I have got the perfect fail proof way to make the best pork chop ever. I may be a little biased because it was my grandmother’s recipe but I’ve never had a better pork chop. They are so moist, tender and filling. Stick to your ribs filling.

 

A half of a prepared pork chop is a decent portion for an adult. Although we usually eat a whole one because they are too good to stop at a half.

 

 

Ingredients:

4-6 boneless center cut pork chops

2 cans (10.5 oz) cream of mushroom soup

10 oz milk (use one of the soup cans to measure)

french fried onions

one box of shake and bake or 2 cups of seasoned bread crumbs

2 eggs

 

 

How to make smothered pork chops:

 

Prep:

  • Thaw pork chops.
  • Preheat oven to 400 degrees.
  • Mix the eggs in a large bowl or shallow pan.
  • Mix the soup and milk together.
  • Get the bread crumbs or shake and bake ready, in a shallow pan or large bowl.

 

Directions:

  • Dry off pork chops
  • Place one at a time in egg wash.
  • Let the excess egg fall off.
  • Coat completely in bread crumbs.
  • Place in a deep baking pan about an inch apart.
  • Cook at 400 for 15 minutes.
  • Pull out and generously top with soup followed by onions.
  • Cook at 400 for an additional 20 minutes or until a thermometer reads 145 degrees.
  • Let cool for five minutes.
  • Top again with the soup in the bottom of the baking pan.

 

 

ENJOY!

 

 

 

 



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