Southern Smothered Pork Chop Recipe

It reminds me of home; this smothered pork chop recipe was a childhood favorite that my grandmother and mother made often.  My sister and I loved the smell as this flavorful dish filled the air with its delicious aroma.

smothered pork chop

Above photo made with Golden Mushroom Soup

Bottom photo made with Cream of Mushroom Soup


  • 5-6 pork chops (I personally use bone in, and not thick cut)  *Thick cut pork chops take a long time to cook and can be tough
  • 1 can cream of mushroom soup (Gramma prefers Golden Mushroom Soup)
  • 1 1/2 cups of water
  • 1/2 cup flour and salt and pepper to taste
  • 4 Tb. oil (enough to lightly coat the bottom of the skillet)


Rinse pork chops and pat dry.

Heat oil over med/high heat in a large frying pan (or electric skillet)

Dip both sides of the pork chops into the flour/salt & pepper mixture. 

Brown pork chops on both sides in the frying pan until golden brown and set aside. 

Reduce heat to low/medium.  There should be bits of pork chop 'drippings' left in your skillet and just barely any oil left.  Add a cup and a half of water to the drippings and scrape them off the bottom of the pan while you warm the water.  Stir in the can of cream of mushroom soup. 

Preheat oven to 325 degrees.

Now if you have an oven proof skillet, put the pork chops back into the skillet and put the lid on it and place it in the oven for 1 hour and 15 minutes. 

If you don't have an oven proof skillet, put pork chops in the bottom of a 9X13 pan.  Dump soup/water mixture over the top of the pork chops.  Cover tightly with foil and place in the oven.  Cook 1 hour 15 minutes.  My grandmother says up to an hour and a half.  She's the expert.

Suggested sides:  Mashed potatoes and the best green beans ever.

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