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Home » Course » Dinner

Smothered Pork Chops with Smashed Potatoes

By: Kita · Published Oct 31, 2012 · Updated: Oct 28, 2012 · This post may contain affiliate links

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

Ingredients:

  • 1 ½ lbs red potatoes, cut into ¼" cubes
  • 2 ¼ cups cole slaw mix
  • 1 cup sour cream
  • 1 cup chicken broth
  • Salt and Pepper
  • 4 bone-in pork chops (about 6oz each)
  • ¼ cup flour
  • 2 tbs olive oil
  • 1 small onion, sliced
  • 3 portobello mushroom caps, sliced, or just 1 small container of baby bellas, sliced

Preparation:

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 ½ cup of the sour cream and ¼ 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.

 

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    Recipe Rating




  1. Blog is the New Black says

    October 31, 2012 at 6:06 am

    We adore pork chops in this house! And those smashed potatoes look incredible, too!!!

    Reply
  2. Ali | Gimme Some Oven says

    October 31, 2012 at 9:17 am

    WOW - this looks amazing!!! Love all of those mushrooms!

    Reply
  3. Toby @ Plate Fodder says

    October 31, 2012 at 9:28 am

    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 🙂

    Reply
  4. RavieNomNoms says

    October 31, 2012 at 10:19 am

    This looks fantastic! I dig smashed potatoes. They are delicious!

    Reply
  5. Jackie @ Domestic Fits says

    October 31, 2012 at 12:52 pm

    OK, so now it's, like, 9:30 in the morning and I totally want pork chops. Seriously, that looks so good.

    Reply
  6. Belinda @zomppa says

    October 31, 2012 at 3:00 pm

    Go ahead and smother me with these!! Beautiful! Now on to candy....

    Reply
  7. Chung-Ah | Damn Delicious says

    November 01, 2012 at 2:59 am

    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!

    Reply
  8. Bianca @ Confessions of a Chocoholic says

    November 04, 2012 at 8:05 pm

    I had pork chops for lunch today - wish I saw this recipe earlier! I love easy but hearty meals like this!

    Reply
  9. Mike Wascher says

    November 08, 2012 at 6:24 pm

    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. 😉

    Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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