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Smothered Pork Chops Recipe

Smothered Pork Chops

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 51-60 of 89

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  • on May 04, 2010

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    I am eating this now and man I have to say what a flavorful gravy! Followed recipe to the letter except I added more seasoned flour in after removing the chops to make a thicker gravy. This is fantastic! A great new way to eat boring old pork chops. You've done it again Aaron, keep the great recipes coming!

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  • on April 11, 2010

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    AARON YOU ARE THE BOMB. I CANT REMEMBER HOW MANY TIMES I HAVE MADE THESE. LOVE YOUR SHOW. LINDALOU FROM DUNEDIN FLORIDA.

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  • on April 11, 2010

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    With all the 5 star reviews, I thought this would be a good recipe, but I was disappointed. Pork chops were chewy and not tender at all and sauce was watery.

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  • on March 16, 2010

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    The flavor of the chops and the sauce was great but the sauce did not thicken.

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  • on January 31, 2010

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    I made this last night, and it was delicious. However, I want to know how you can carmelize onions in 2-3 minutes!! I only allowed that much time, and while the onions were wonderful, I've never gotten carmelization on an onion in less than 10-15 minutes. I reduced the amount of stock -- used 1 cup beef and 1 cup chicken, and had plenty of gravy although my husband called it "sauce" because it was not thick enough to count as "gravy". The chops were really really tender (I did brine them first and were cooked perfectly although I plan to reduce the stovetop cooking temperature to medium rather than medium-high, and cook them a little longer as they tried to burn on the edges at medium-high. Otherwise, this is definitely on my schedule to do again.

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  • on January 23, 2010

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    I have never liked prok chops, but my husband does so I made them for him and tryed it. It was so good I had seconds. I think now I love prok chops. You have to try this recipe.

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  • on January 08, 2010

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    My main problem was that after about 25 minutes in the oven the sauce was still liquid, it had not thickened at all! That didn't stop us from eating them! They were still delicious but I was just disappointed that it didn't make more of a gravy. Also I used two tablespoons of jarred minced garlic and I thought that was way too much. Next time, I will probably cut the stock and garlic amounts in half.

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  • on December 22, 2009

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    these where the greatest the chops came out so tender and the sauce was
    good i did have to thicken it alittle, but is great on mashed potatoes. i even
    use some of the left over gravy on open face turkey sandwhiches went
    perfect even with that. i also made the brussels sprouts to go with them a
    wining super supper. just have to make the apple crisp that sound great also.
    i like easy meals that have agreat taste keep up the good work, it makes me
    look like a good cook !

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  • on December 18, 2009

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    AARON YOU EXCEEDED ALL YOUR OTHER PORK CHOP RECIPES WITH THIS ONE. THIS IS MY FAVORITE. AFTER I MADE THIS MY NEPHEW SAID DONT ANYONE SAY ANYTHIG ABOUT MY AUNT PAT WATCHING THE FOOD NETWORK ALL THE TIME, THIS IS GREAT!!!!!!!!!

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  • on December 07, 2009

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    Saw the episode when he made these chops awhile back and decided then and there that I wanted to make them. Finally made them tonight and they were the best smothered pork chops I have ever had. I couldn't believe that I was able to make them taste so good! The seasoning does the trick. Especially the paprika. Thanks for a great recipe Aaron! This will be my go to recipe from now on.

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