There is something about this time of year that makes me crave comfort food. Maybe it’s the taking-down of all the cheery Christmas decorations, maybe it’s the cold. I don’t know but it feels good to sit down to a warm, comforting meal. Especially one that you can put in the oven or crockpot, get the table set, feed the baby, tidy up the dishes, (whatever you need to do), and then sit down to your meal nice and hot. Sometimes I dread dinner time because it is so hectic and crazy trying to time all the dishes to finish at the same time and get it all on the table before it gets cold. All while your family is demanding your attention! Anyone out there relate? :) Well anyway, this recipe is great because it frees you up in the end to attend to all the little details before dinner, so you can all sit down to a peaceful meal. At least that’s the way it works in my house! We love these potato and mushroom smothered pork chops. Hope you do too!
Smothered Pork Chops
submitted by Brittany ~ The Sisters Café
8 small red potatoes, quartered
2 Tb butter
3-4 Tb milk
1 tsp kosher salt
8 oz. mushrooms, quartered
1 Tb Worcestershire sauce
1/2 onion, chopped
3 green onions, sliced
2 Tb olive oil
4 pork chops
2-3 cloves garlic, crushed
2 Tb olive oil
Boil red potatoes until soft. Drain water and mash with butter, milk, and salt. While the potatoes are boiling, sauté the mushrooms, Worcestershire sauce, onions, and green onions in the olive oil over medium heat until onions are transparent, about 10 minutes. Fold sautéed mixture into mashed potatoes and set aside. Preheat oven to 350 F.
In a large frying pan, brown the pork chops over medium high heat in the oil and garlic. (I rub the garlic into the pork chops first, then brown in the oil.) Place pork chops in 9×13 inch pan and spoon mashed potato mixture on top of chops. Cover lightly with foil and place in oven for approximately 45 minutes (or until pork chops are cooked, depending on the thickness of the meat.) Uncover and allow potatoes to brown for 5-10 minutes, then remove from oven and serve.
recipe source: adapted from $5 dinners