Ingredients:
6 pork chops (bone-in or boneless, about 1-inch thick)
4 medium potatoes, peeled and cut into chunks
1 green bell pepper, diced (optional for added flavor)
1 small onion, chopped
3 tablespoons olive oil or butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
1 teaspoon dried parsley (for garnish)
2 cups chicken broth
1 can cream of mushroom or cream of chicken soup (10.5 oz)
2 tablespoons flour (optional, for thickening)
1 tablespoon Worcestershire sauce (optional, for depth)
Instructions:
1. Season the Pork Chops:
Pat pork chops dry. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
2. Sear the Pork Chops:
In a large skillet or Dutch oven, heat 2 tablespoons olive oil (or butter) over medium-high heat.
Sear pork chops for 2–3 minutes per side, until golden brown (they don’t need to be fully cooked). Remove and set aside.
3. Sauté Vegetables:
In the same pan, add remaining 1 tablespoon oil or butter.
Add chopped onions and bell peppers. Sauté for 3–4 minutes until softened.
4. Make the Gravy:
Stir in flour and cook for 1 minute (optional, for thicker gravy).
Add chicken broth, cream of mushroom or chicken soup, and Worcestershire sauce (if using). Stir until smooth and simmer for 2–3 minutes.
5. Assemble the Dish:
Add potato chunks to the gravy and stir to coat.
Nestle the seared pork chops on top of the potatoes.
6. Simmer:
Reduce heat to low, cover, and let simmer for 35–45 minutes, or until potatoes are fork-tender and pork chops are cooked through.
Stir occasionally to prevent sticking, and add a splash of broth or water if gravy gets too thick.
7. Finish & Serve:
Taste and adjust seasoning if needed.
Garnish with dried parsley before serving.
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