Category Archives: Pork

Smothered Pork Chops

Pork chops have always been a food I’ve struggled with preparing.  They always come out too dry,  not-quite-done, or too bland.  I’m always willing to try a new recipe that promises a fantastic taste and a juicy pork chop 🙂  I found this recipe through Lacie Lee; she found it from Mama’s Southern  (Which, by the way, will be a source of future recipes!)

4 to 6 thick cut pork chops, 3/4 to 1 inch thick (rinsed and patted dry with a paper towel), you can use either bone-in or boneless
2/3 cup of flour
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
2 large sweet onions, sliced
1 or 2 (14 1/2-ounce) can beef broth
1/2 cup of shortening or vegetable oil

I used boneless pork chops because they were what we happened to have (thank you, Winn-Dixie).  I dropped the chops in the flour mixture and made sure they had a good coating; then, I placed them all in the pan together until they were a lovely golden-brown color.

Then, I misread the recipe:  I accidentally dumped the rest of the flour mixture into the pan, instead of only enough to allow for a slight breading effect; it looked quite, awful…

But…we’ve come this far, so I kept going.  Murphy didn’t seem to mind the smell at all, and while it was quite ugly, it smelled fantastic 🙂

I followed the rest of the recipe exactly, and then strained the gravy before serving over the pork chops and mashed potatoes.

Even though I’d botched up one of the steps, it still came out as one of the best pork recipes I’ve ever made.

Mike’s Opinion:
Taste: 5/5
Presentation: 4/5

Jen’s Opinion:
Taste: 5/5
Presentation: 4/5 (My fault…)
Ease of preparation: 4/5
Ease of cleanup: 3/5 (Again, my fault with all that flour in the gravy)
Availability of ingredients: 5/5

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Posted by on September 3, 2012 in Pork


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Ranch House Crock Pot Pork Chops

Today, we are painting three rooms in our house with the help of my father and step-mother.  I figured people would be hungry by the time dinner rolled around, and I needed something filling and easy to meet this need.  I found this recipe on Stephannie Miles’s board, and it was originally found on Real Mom’s Kitchen.

I didn’t have time for the mashed potatoes, and too bad because I bet they are delicious, so I focused mainly on the pork.  My first problem was the pork chops were a little too small for the amount of time they would spend in the crock pot.  Make sure yours are the proper size for crock pot cooking.


6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

The recipe says on high for 4 hours, or low for 6.  I chose low for 6 hours, and added a can of mushrooms to the pot.  Then we let it cook and got to painting.

5 1/2 hours later, the house was finished, and I was prepping the table for dinner.  The moment the tongs hit the pork, I knew they were overcooked and dry.  It felt like picking up small pieces of brick, and we can say I was less than pleased.  I’m guessing the 4 hours on high might have been a better option, but I thought the added mushrooms might help with spreading out the cooking (silly me).


Mike’s opinion:
Taste: 3/5
Presentation: 4/5
Notes: I think the time in the pressure cooker for the recipe was off.  It was so dry, and meat in a crock pot should never taste dry.

Jen’s opinion:
Taste: 3/5
Presentation: 4/5 (looked delicious)
Ease of preparation: 5/5
Ease of cleanup: 3/5
Availability of ingredients: 5/5

Overall, the flavor was very bland, the meat was dry, and the gravy was thin.  I was very disappointed in this recipe and I’m not sure if I’m willing to give it another go.  If you try something new with it and it is successful, please let me know.  I hate to give up on something that promised to be so tasty.

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Posted by on July 8, 2012 in Pork


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