Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 people
These smothered pork chops are seriously delicious! Always a hit and guarantee to impress everyone around the dinner table. Cooked rice topped with pan-seared pork chops and bake in cream of chicken soup. Sprinkle everything with cheddar and mozzarella cheese, then bacon, and baked to perfection! These scrumptious smothered pork chops are super easy to whip up using a few simple ingredients and ready in a cinch.
Ingredients
1 tablespoon vegetable oil
4 boneless pork chops (about 2 lbs.)
2 c. cooked rice
1 (10.75 ounces) can Cream of Chicken soup
½ c. shredded cheddar cheese
¾ c. shredded mozzarella
8 slices of bacon, cooked and chopped
1¼ c. milk
½ teaspoon seasoned salt
HOW TO MAKE SMOTHERED PORK CHOPS
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: In the bottom of the prepared pan, spread the cooked rice.
Step 3: In a skillet, heat the oil over medium-high heat. In the meantime, sprinkle the pork chops with seasoned salt. Once the oil is hot, add the pork chops to the skillet and sear for about 2 to 3 minutes on each side until the pork chops are beginning to brown. When done, transfer the pork chops over the cooked rice.
Step 4: Whisk the cream of chicken soup and milk until well blended. Pour this over the pork chops.
Step 5: Place in the preheated oven and bake for about 25 minutes, uncovered. When done, take the pork chops out of the oven and sprinkle on top the shredded cheeses followed by cooked bacon. Place in the oven again and resume baking for another 5 to 10 minutes.
Notes:
For a gluten-free dish, use gluten-free Cream of Chicken Soup.
For this recipe, you can use whatever cream of soup, you prefer, such as cream of chicken, mushroom, celery, or broccoli.
Ingredients
- 1 tablespoon vegetable oil
- 4 boneless pork chops (about 2 lbs.)
- 2 c. cooked rice
- 1 (10.75 ounces) can Cream of Chicken soup
- ½ c. shredded cheddar cheese
- ¾ c. shredded mozzarella
- 8 slices of bacon, cooked and chopped
- 1¼ c. milk
- ½ teaspoon seasoned salt
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: In the bottom of the prepared pan, spread the cooked rice.
Step 3: In a skillet, heat the oil over medium-high heat. In the meantime, sprinkle the pork chops with seasoned salt. Once the oil is hot, add the pork chops to the skillet and sear for about 2 to 3 minutes on each side until the pork chops are beginning to brown. When done, transfer the pork chops over the cooked rice.
Step 4: Whisk the cream of chicken soup and milk until well blended. Pour this over the pork chops.
Step 5: Place in the preheated oven and bake for about 25 minutes, uncovered. When done, take the pork chops out of the oven and sprinkle on top the shredded cheeses followed by cooked bacon. Place in the oven again and resume baking for another 5 to 10 minutes.
Notes
For a gluten-free dish, use gluten-free Cream of Chicken Soup. For this recipe, you can use whatever cream of soup, you prefer, such as cream of chicken, mushroom, celery, or broccoli.
