Smothered Pork Chops

Prep Time
Cook Time
1h 10m
Ready In

"Nothing fancy here, just an easy meal to throw together on a weeknight. The rice acts as a built-in side dish, so all you need to do is add a vegetable and you're good to go. Prep time is frying time, cooking time is baking time."

Original recipe yields 4 servings


  • Serving Size: 1 (283.2 g)
  • Calories 484
  • Total Fat - 18.5 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 53.3 mg
  • Sodium - 236.6 mg
  • Total Carbohydrate - 72.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 36.4 g
  • Protein - 9.3 g
  • Calcium - 73 mg
  • Iron - 2.5 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 325F; heat oil in a large skillet over medium heat.

Step 2

Brown pork chops on both sides, about 5 minutes per side.

Step 3

Mix 1 can of the soup with the rice; spread into the bottom of a shallow baking dish.

Step 4

Place pork chops on top of rice; top each with one slice onion and one slice lemon, then sprinkle with salt and pepper.

Step 5

Spoon second can of soup over chops.

Step 6

Bake, covered, at 325F for one hour.

Tips & Variations

No special items needed.



It may not be fancy, but it surely is filling and full of flavor. We only had one can of reduced fat mushroom soup, yet it provided plenty of creamy sauce for the rice. The boneless chops (cut from a loin roast) sat nicely, adorned with their onion/lemon, atop the rice and were excellent, fork tender with just the right texture. Next time, I'll saute the lemon and onion while the pork browns and omit the salt. A colorful mix of frozen stir fry vegetables (carrots, red pepper, and sugar snap peas) was a great side dish. Thanks, Felix!

review by:
(26 Jun 2012)