This recipe is another of the surprises I concocted for NannaLee and the girls when we were over for our weekly visit. For those who may have missed the post about the Beef Alfredo Casserole from the week before, Nanna and I have started playing a “game” when the girls and I come to visit. Our “game’ is that Nanna chooses and thaws her choice of meat for our lunch and then I am left to find something to go with it in her fabulously stocked pantry. It has become one of the highlights of our week to go see her and I know it blesses her. When Papa passed away and she moved into her “retirement” house, it was the first time to live all by herself. The isolation of self quarantining after her recent missions trip to Peru really took a toll on her VERY social soul! In addition to this it is such a blessing for the girls to learn form her and to be treasured by her. Grand and Great Grand Parents are SUCH a gift for children and families.

The meat of her choice this week was pork chops. Her pork chops were VERY thick, close to two inches. So, since she had two of them and there were four of us and they were so thick I sliced each one in half. I decided to try a version of smothered pork chops, then added a box of quinoa and wild rice mix as a side and we rounded out the meal with a bagged Caesar Salad. This week Brinley helped with the quinoa and mixed up the salad for lunch. She really loves cooking and I was so impressed about three weeks ago when she basically made dinner herself at home and made an easy version of Parmesan Chicken. Everyone including myself gave these pork chops an A+ rating. I was concerned that it might be a little bland, but it was very flavorful in my opinion. So without further ado, here is the recipe.

Smothered Pork Chops:

4 Pork Chops

1 can Cream of Mushroom Soup

1 can of mushrooms or mushroom pieces

Salt and Pepper (optional)

2 tbsp Olive Oil

Smothered Pork Chops Directions:

1. Put the oil in a skillet and heat over medium heat
2. Salt and pepper both sides of the pork chops (optional to taste preference)
3. Place the pork chops in the skillet and cook for 1-2 minutes on each side, just long enough to sear the meat
4. Turn off the burner and remove the skillet from heat
5. Preheat the oven to 250 degrees
6. Spoon the can of mushroom soup onto the top of the chops (dividing it equally between all four chops)
7. Pour the juice/water from the mushrooms over the whole skillet
8. Pile mushrooms on top of the soup on top of each pork chop
9. Salt and Pepper the whole skillet (optional to taste preference)
10. Place the whole skillet into the preheated oven for 10-20 minutes based on the thickness of the pork chops
11. Turn the oven up to 375 degrees and cook an additional 5-7 minutes until everything is bubbling around the edges
12. I slice one of my chops through the middle to ensure doneness
13. Serve immediately

I hope this recipe is useful and delicious for your family. I was pleasantly shocked at how yummy it was since it was SO simple and had so few ingredients! If you try it please like this post or leave a comment sharing how it goes for you! What are some of your favorite simple recipes?