These pork chops are amazing for Sunday dinner or a special occasion. They’re probably more appropriately called “Smothered Pork Chops”, but whenever my family referred to pork chops, we always knew this is what we meant. I think these may have been Grandma’s delicious oven pork chops. The absolute star of this dish is the gravy, sweet and savory. It’s like no other gravy I’ve ever had. I can’t get enough, spooned over mashed potatoes.
The longer you can let the pork go in the oven, the more tender it will be. I’ve used regular pork chops, bone in or boneless, and even pork sirloin chops. They all turn out quite delicious. I’ve also tried these pork chops without the flour on the outside, or just flouring and not browning. If you’re going to flour them, make sure to brown them–otherwise, the flavor is a little off. Without the flour is also delicious, but the most delicious is flouring and then browning. Just make sure to fish out the cloves before serving if you can–it’s always a little hard since they kind of blend in with the mushrooms from the cream of mushroom soup.
If you’re making this gluten free, you’ll either want to leave off the flour entirely or coat with gluten free flour before browning. And make sure to use the gluten free cream of mushroom soup because cream soups usually have wheat in them.
Smothered in a sweet and savory gravy, and amazing for special occasions.
- 6-8 Pork Chops with fat trimmed away
- Salt and Pepper to taste
- Flour (or gluten free flour)
- 2 Tbsp. Dried Minced Onion
- 1 large can Cream of Mushroom Soup (or 2 -3 small cans) (or gluten free cream of mushroom soup)
- 1/3 can Water
- 2-3 shakes Worcestershire Sauce
- 4 whole Cloves
- 2 Tbsp. Brown Sugar
- 1 tsp. Apple Cider Vinegar
Salt and pepper the chops, then place in a gallon bag with flour and shake until coated. Heat a small amount of oil in a thick-bottomed pan and brown the chops on each side. Place chops in a large greased glass pan. Sprinkle paprika and onion flakes over chops. Then mix together remaining ingredients in a large bowl and pour over chops. Cover and bake for 1 ½ hours at 325°. Remove cloves before serving (if you can find them).