Best 8 Skinny Smothered Pork Chops Recipes

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Craving a delicious and wholesome meal without compromising your health goals? Look no further than our comprehensive guide to cooking mouthwatering "skinny smothered pork chops." This delectable dish combines tender pork chops smothered in a rich and flavorful sauce, all while keeping calories and fat in check. With a plethora of variations and cooking methods, we'll equip you with the knowledge and inspiration to create a guilt-free and satisfying meal that will tantalize your taste buds and leave you feeling satisfied and energized.

Let's cook with our recipes!

SKINNY SMOTHERED PORK CHOPS



Skinny Smothered Pork Chops image

Smother your pork chops in flavor, not fat. This Healthified version of a weeknight favorite has 38% less fat than the original recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

6 boneless pork loin chops (4 oz each)
1 teaspoon canola oil
1/2 cup chopped onion (1 medium)
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1/4 cup water
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon dried sage or thyme leaves
1/8 teaspoon pepper
1/2 cup fat-free sour cream

Steps:

  • Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
  • In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
  • Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
  • Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 1 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 bone-in center-cut pork chops (about 1 inch thick)
Kosher salt
1/2 teaspoon Cajun seasoning
3/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, sliced 1/4 inch thick
1 tablespoon fresh thyme, chopped
1 1/2 cups low-sodium chicken broth
2/3 cup buttermilk
Store-bought biscuits, for serving (optional)

Steps:

  • Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 medium onion, chopped
1 cup sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 (14.5-ounce) can chicken broth
2 tablespoons spicy mustard
2 tablespoons freshly chopped parsley leaves
Iceberg Wedge Salad, recipe follows, for serving
1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 hard-boiled egg, finely chopped

Steps:

  • Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
  • In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
  • Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
  • In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

SUPER TENDER SMOTHERED PORK CHOPS



Super Tender Smothered Pork Chops image

I've been making this simple dish for years. Plenty of gravy for mashed potatoes or rice. Sometimes I bake this covered in the oven at 350F - they come out just as moist and tender. Use bone-in or boneless chops. These are even better in the crock pot, if you have that much time.

Provided by BIG_CHIEF

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops or 4 pork steaks, 1/4 to 1/2 inch thick
2 (10 1/2 ounce) cans cream of mushroom soup, condensed
1 (7/8 ounce) package brown gravy mix, dry
1 (7/8 ounce) package pork gravy mix, dry
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large sweet onion, sliced 1/4-inch thick and separated into rounds
2 garlic cloves, chopped fine

Steps:

  • 1. In a medium bowl, thoroughly blend condensed soup (Do NOT add any water), dry gravy mixes, salt and pepper. Fill one soup can 3/4 full of water and whisk into mixture. Mixture will be very thick. Set aside.
  • 2. Sear chops on each side in 1-2 tablespoons of hot oil. Remove from pan and set aside.
  • 3. Add one more tablespoon oil, if necessary, to pan.
  • 4. Saute onion over medium-low heat until translucent, but crisp/tender - about 5-8 minutes. Stir frequently. Do not allow onions to brown.
  • 5. Add garlic and saute for 1 more minute. Do not brown.
  • 6. Remove pan from heat.
  • 7. Fold onion/garlic mixture into soup mixture.
  • 8. Return chops to frying pan.
  • 9. Pour soup/onion mixture evenly over chops.
  • 10. Cover and bring to a simmer over medium-high heat.
  • 11. Lower temperature and simmer gently for 45 minutes to one hour.
  • 12. Thinner chops will take about 45 minutes to become really tender.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY



Southern Smothered Pork Chops in Brown Gravy image

Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!

Provided by TXRachel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons butter
1 onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4 center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
cooking spray

Steps:

  • Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
  • Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
  • Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Provided by Jana Hart

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 6

Number Of Ingredients 7

1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

Steps:

  • Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
  • Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

PAT Have mercy-I could eat pork chops 7 days a week. I eat 'em grilled, fried, or baked, but my absolute favorite is a smothered pork chop. When I pull up and smell the fantastic aroma coming from the stovetop, it stops me in my tracks. That's Tanya, working her magic. GINA Okay . . . if my sister wasn't my sister, I would think she is trying to get my man! She knows that he loves pork chops, and I am the only one other than his mama who is supposed to know that! Tanya uses all the right ingredients: adding chicken broth for more moisture, and a dash of hot sauce and cayenne to spice it up (hey, sister, that's my thang). This is the only time I will bend on letting someone cook for Pat!

Yield serves 4

Number Of Ingredients 13

4 pork chops, 1 inch thick, bone-in
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/4 cup peanut oil
6 green onions, thinly sliced
2 cups chicken broth
3/4 cup buttermilk
Dash of hot sauce, preferably Tabasco
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Pat the chops dry with a paper towel, and season with salt and pepper.
  • Combine the flour, onion powder, garlic powder, cayenne, smoked paprika, salt, and pepper on a rimmed plate. Dredge the chops through the mixture on both sides.
  • Heat a large cast-iron skillet over medium heat, and coat with the oil. When the oil is hot, slip in the chops and fry on each side, about 5 minutes per side, until golden brown. Remove the chops to a plate and set aside.
  • Toss the green onions into the pan, and sauté until fragrant, about a minute. Add 3 tablespoons of the seasoned flour (left over from dredging the pork chops) to the skillet, and stir with a wooden spoon until it makes a paste. Slowly whisk in the chicken broth, making sure there are no lumps. Turn up the heat, and allow the chicken broth to reduce and thicken, occasionally stirring. Once the sauce coats the back of your wooden spoon, pour in the buttermilk, and add a dash of hot sauce. Stir to combine.
  • Return the pork chops to the skillet, and simmer for 15 more minutes, until the chops are cooked through. Sprinkle with chopped parsley before serving.

GRANNY'S SMOTHERED SOUTHERN STYLE PORK CHOPS



Granny's Smothered Southern Style Pork Chops image

It has been passed down from generation to generation. I cook it for guests and they love it every time. I hope you will love this recipe. These pork chops will melt in your mouth--you can eat this with or without dentures! Enjoy.

Provided by tisha70

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

8 medium pork chops, washed and dried
2 cups all-purpose flour
3 tablespoons shortening (Crisco is best)
4 cups warm water
1 tablespoon seasoning salt
1 tablespoon ground pepper

Steps:

  • Season the 8 pork chops with the seasoned salt and ground pepper; flour the pork chops on both sides.
  • In large iron skillet, heat up shorting until very hot. Reduce heat to medium. Place prepared pork chops into skillet and fry until a dark golden brown on both sides.
  • Drain all grease from skillet except one tablespoon. Add 4 cups of warm water; cover with lid and simmer until a thick gravy forms. Let it sit for 10 minutes.

Nutrition Facts : Calories 496.6, Fat 23.1, SaturatedFat 7.2, Cholesterol 137.3, Sodium 113.8, Carbohydrate 24.4, Fiber 1.1, Sugar 0.1, Protein 44.5

Tips and Tricks:

  • To save time, you can use a pre-made seasoning blend for the pork chops.
  • If you don't have a meat mallet, you can use a rolling pin to flatten the pork chops.
  • To make a quick and easy gravy, use the drippings from the pork chops and whisk in some flour and milk.
  • If you want a thicker gravy, add more flour or cornstarch.
  • Serve the pork chops with mashed potatoes, rice, or your favorite side dish.

Conclusion:

This smothered pork chops recipe is a delicious and easy weeknight meal. The pork chops are tender and juicy, and the gravy is rich and flavorful. Serve it with your favorite side dishes for a complete and satisfying meal. This recipe is also a great way to use up leftover pork chops.

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