smothered ranch pork chop with potatoes

Smothered Ranch Chops

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.

sprinkle ranch dressing mix liberally onto the pork chopsThe 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.

A pile of onions, peppers, and garlicI 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.Pork chops added to the pan

I heated my skillet then added 2 tablespoons of olive oil.  The pork chops were then added to the pan and allowed to sear for 1-2 minutes per side.  The pork chops are lightly carmelized.

You want to get a little carmelization on the meat for flavor.   The meat is only searing in the hot skillet.  It will have more time to cook later. Remove pork chops from pan and allow to set on plate

Remove the pork chops from the skillet and set them aside.  They don’t need to be cooked completely, they will return to the pan again to finish cooking with the vegetables. Add garlic, pepper, and onion to the pan.

Place the garlic, onions, and peppers into the skillet where you seared the pork chops.   Stir them around in the pan for a while.  stir fry the vegetables until they are crisp tender

Continue sautéing the vegetables until they are crisp tender.  This should take 2-3 minutes at most. Arrange the pork chops on top of the vegetables

Once the vegetables are ready, spread them out in the pan and arrange the pork chops on top of them. Place grape tomatoes that have been cut in half on top of the pork chops

Pour the halved grape tomatoes on top of the pork chops in the pan. Add a can of cream of mushroom soup to the skillet.

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.

pork chop smothered in gravy

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.

Smothered Ranch Chops
Author: 
Recipe type: Dinner
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
A quick and easy dinner recipe that goes great with rice, pasta, or potatoes.
Ingredients
  • 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)
Instructions
  1. Season pork chops with ranch dressing mix and set aside
  2. Chop garlic
  3. Julienne the onion and pepper
  4. Cut grape tomatoes in half.
  5. Heat 1 tablespoon olive oil in a large deep skillet with a lid.
  6. Place pork chops into skillet and sear for 2 minutes per side.
  7. Remove pork chops from pan and set aside.
  8. Add garlic, onion, and pepper to the pan.
  9. Saute until crisp tender, 3 minutes
  10. Spread onion and pepper mixture out in the pan.
  11. Arrange pork chops on top of the vegetables.
  12. Place grape tomatoes on top of the pork chops
  13. Pour a can of cream of mushroom soup on top of the pork chops
  14. Reduce heat to low and allow to simmer for 15-20 minutes.
  15. Mix well and serve each pork chop covered with the gravy in the pan.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: