Need a quick meal to get some food in your tummy before the impending sugar rush of the Trick or Treat haul? Yeah, me too. There is a giant bag of mini chocolate goodness that looks like it wont be given out this year due to the crappy weather just calling my name. So before I go all fat kid on that, I figured I should get something remotely healthy in my system.

This weeknight quicky meal comes together with just a few pots and pans and doesn’t disappoint  The addition to cabbage slaw to the smashed potatoes makes for a nice change of pace, and the sauteed onions and mushrooms on top please both members of this household. I call that winning. Now, I have to go hand out some candy (or just turn out the lights and eat it all myself)… Don’t judge.

Have a safe and happy Halloween!



Smothered Pork Chops with Smashed Potatoes

from Rachel Ray Magazine October 2012


  • 1 1/2 lbs red potatoes, cut into 1/4″ cubes
  • 2 1/4 cups cole slaw mix
  • 1 cup sour cream
  • 1 cup chicken broth
  • Salt and Pepper
  • 4 bone-in pork chops (about 6oz each)
  • 1/4 cup flour
  • 2 tbs olive oil
  • 1 small onion, sliced
  • 3 portobello mushroom caps, sliced, or just 1 small container of baby bellas, sliced


Place the potatoes in a large pot of salted water. Bring to a boil and cook until they are fork tender, about 12 minutes. In the last five minutes of cooking, stir in the coleslaw mix. Drain and return to pot. Mix in 1/2 cup of the sour cream and 1/4 cup chicken broth. Smash with a potato masher. Season with salt and pepper to taste (go wild and add a little butter if needed).

Meanwhile, heat 1 tbs olive oil over medium-high heat. Coat the pork with flour and season with salt ad pepper. Place in skillet and cook until browned, about 5 minutes, flipping once. Transfer to a plate and cover to keep warm.

In the same skillet, heat the remaining olive oil over medium-high heat. Add the onions and mushrooms and cook until lightly browned, about 5 minutes, stirring often. Add the remaining broth and increase the heat to high. Cook for 5 minutes. Reduce heat to low, stir in the sour cream and season with salt and pepper to taste. Spoon over the pork chops and serve with potatoes.




  1. We do the slaw in the taters thing a lot – such a terrific”all-together” vegetable. I can kind of pretend it’s a bastardized bubble and squeak.

    Beautifully caramelized chops you got there too 🙂

  2. You had me at smothered! And yes, I always need a quick, weeknight meal! I’m getting really sick of the cereal dinners I’ve been having lately!

  3. Mike Wascher says:

    Smashed Potatoes! When he was little, that’s what my younger brother thought mashed potatoes were called. And of course, that’s what we called them evermore. 😉

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