SMOTHERED PORK CHOP DINNER RECIPES

Steps:

• Preheat oven to 400 degrees F. Line a plate with paper towels, then place nearby. Spray a 9x13 baking dish with cooking spray, then set aside.
• In a skillet over medium heat, heat vegetable oil. Season pork chops with salt and pepper (optional), then place in skillet. Sear outside of pork chops until browned, about 2-3 minutes per side. Once seared, transfer pork chops to prepared paper-towel-lined plate.
• In a medium bowl, whisk together cream of mushroom soup, milk, and French onion soup mix. Set bowl aside.
• Add the baby gold potatoes to prepared baking dish, evenly covering the bottom. Net, cover the potatoes with white onion, then place the seared pork chops on top. Finish by pouring the mushroom soup mixture evenly over all of the ingredients.
• Cover dish with aluminum foil and bake for 30 minutes.
• Remove dish from oven and remove foil. Sprinkle mozzarella cheese evenly on top. Return dish to oven and bake, uncovered, for an additional 15 minutes or until internal temperature of pork reaches 145 degrees F.
• Allow dish to cool 5-10 minutes before serving.

Steps:

• Season pork chops all over with salt and pepper. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour. In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet. Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.  Garnish with parsley and serve immediately.