It all started with some pork chops that were lurking in my freezer. I wanted to cook them, but I knew that I wanted to do something different with them.
I set them out to thaw, and as I was considering what to do with them, I remembered my mother’s smothered steak. Smothered pork chops seemed like a good idea. I had mini bell peppers in my fridge that I needed to use. I almost always have onions and garlic. I decided to go to work.
The first thing I did was to season the thawed pork chops with ranch dressing mix. The powdered stuff. I make my own from a recipe I found years ago somewhere on the internet, but this recipe will work just as well with the stuff from the pouch.
I allowed the pork chops to rest after I applied the ranch dressing mix on both sides while I sliced and chopped all of the other ingredients. I chopped the garlic cloves, and julienned 1/2 of a large onion. Since I had only mini bell peppers, I used three of them, sliced into julienne strips. The amount of peppers was equal to the amount from 1 1/2 regular sized bell peppers. We prefer red, orange, or yellow peppers, so that’s what I used. I also sliced a pint container of grape tomatoes in half, but kept them separate from the other vegetables.
Add a can of cream of mushroom soup to the pan on top of the tomatoes, pork chops, and other vegetables. Cover the pan and allow to simmer over low heat for 15 minutes. During this time, the tomatoes will cook and release their liquid and the peppers and onions will also sweat. The soup mix will mix with all this liquid and produce a wonderful vegetable filled gravy that will cover your chop, and whatever starchy side you choose to serve.
This is delicious when served with a side of cauliflower mashed potatoes, but you can serve it over rice or pasta. Whip up some smothered ranch pork chops for your family and let me know what you think. As always, Thanks for visiting Patty Cake’s Pantry.
- 4-5 pork chops
- 2 tablespoons powdered ranch dressing mix
- 2 Tablespoons olive oil
- ½ large onion sliced
- 3 small bell peppers sliced not green
- 3 cloves garlic
- 1 pint halved grape tomatoes
- 1 can cream of soup
- ¼ to ½ can of water (as needed)
- Season pork chops with ranch dressing mix and set aside
- Chop garlic
- Julienne the onion and pepper
- Cut grape tomatoes in half.
- Heat 1 tablespoon olive oil in a large deep skillet with a lid.
- Place pork chops into skillet and sear for 2 minutes per side.
- Remove pork chops from pan and set aside.
- Add garlic, onion, and pepper to the pan.
- Saute until crisp tender, 3 minutes
- Spread onion and pepper mixture out in the pan.
- Arrange pork chops on top of the vegetables.
- Place grape tomatoes on top of the pork chops
- Pour a can of cream of mushroom soup on top of the pork chops
- Reduce heat to low and allow to simmer for 15-20 minutes.
- Mix well and serve each pork chop covered with the gravy in the pan.