If this title doesn’t scream ‘COMFORT FOOD’ at you then I don’t know what will. I grew up enjoying this dish regularly during the cold winter months and have kept the tradition alive with my own little family. There’s just something innately comforting about a dish that warms you from the inside out. It’s fork-tender and hearty with a delicious home cooked taste. One of the best parts of this dish is how incredible it makes your kitchen smell while it’s baking! So get your pork chops and your taste buds ready, I’m about to walk you through making this traditional comfort food dish!
Step one, pick your pork. Make sure it’s not a thin cut pork chop or your baking times will need to be adjusted. I would recommend an original cut pork chop. To go bone-in or boneless? Either way works just fine so no need to panic on this question. Personally, I like the boneless option mostly for laziness’ sake but totally up to you! Now, onto the cream of something soup…so many choices!?! Don’t worry, this recipe is versatile so you can honestly choose your favorite. The original recipe calls for cream of chicken soup which sounds odd since it’s based on pork but I promise it’s incredible! Have no fear if you’re out of that, you can easily substitute with cream of mushroom or celery or even make your own homemade substitution if you’re wanting to improve the health factor here. Honestly, I have yet to try that last option but I do know from other people that it supposedly works. For me, this recipe is about ease and taste, not healthiness, so I make it the old fashioned way 😉
What, oh what, will pair with this rockstar entree as a side dish? These come out of the oven fall-apart-tender and covered in a delicious (note: I did not say healthy…but I will reiterate, delicious) gravy. So I would recommend serving this dish with either some creamy mashed potatoes or fluffy rice so you can serve the extra gravy on top of the side dish as well. Most any type of vegetable will work well with this. We grew up eating it mostly with steamed corn because my parents grew sweet corn during the summer and we always had extra that mom would freeze for another day. There’s just something about having fresh sweet corn during winter that makes it taste even better! Nowadays I let my daughter have dealer’s choice on most of our veggies so we have enjoyed this dish with peas, green beans, edamame, broccoli/cauliflower/carrots, etc. She’s a huge fan of vegetables in case you can’t tell 😉 Since this is clearly not a diet-friendly dish, you might as well add in some buttery dinner rolls or bread to soak up the last bits of flavor from your plate 😉
However you tweak this and whatever you decide to serve it with, I hope you make this dish and find is as comforting and delicious as we do! Enjoy!!!
Baked Pork Chops with Gravy
Simple comfort food recipe that yields fork-tender and deliciously satisfying results!
Ingredients
-6 pork chops, trimmed
-1 tablespoon vegetable oil
-1 teaspoon salt
-1/2 teaspoon pepper
-1/2 cup flour
-1 cup water
1 teaspoon chicken soup base
-1 can cream of chicken soup
Directions
1) Preheat oven to 350 degrees.
2) Put tablespoon of vegetable oil in an oven safe skillet and heat over medium high until very hot.
3) Meanwhile, mix the flour, salt, and pepper in a shallow container and dredge each pork chop to coat in the mixture.
4) Carefully cook the flour coated pork chops in skillet until they are slightly browned on each side, approximately 8 minutes total.
5) Remove the pork chops from your skillet and set off to the side. Add water into skillet along with chicken soup base and cream soup to combine and cook together for approximately 5 minutes.
6) Add pork chops back into the skillet and coat with the gravy mixture then cover the skillet with a lid or aluminum foil and place in oven.
7) Bake for 1 1/2 hours then remove and uncover. Serve with extra gravy over rice or potatoes!
Simplified By Stacie 