Easiest Way to Make Tasty Stroganoff Smothered Pork Chops

Stroganoff Smothered Pork Chops. Topped with a mustard and mushroom sauce, these tender, moist park chops are Sunday-special. Place chops on serving plate; cover. Blend flour and wine; stir into mushroom sauce.

Creamy Pulled Pork Pasta with Caramelized Onions, Mushrooms. Smothered pork chops are a Southern comfort classic featuring pan-fried pork chops covered in a simple but super savory onion gravy. This smothered pork chops recipe is great over white rice, which soaks up the delicious sauce and makes this down-home dish a feast. You can cook Stroganoff Smothered Pork Chops using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stroganoff Smothered Pork Chops

It's of Pork Chops.
You need 4 of Pork Chops (Bone-in or Boneless).
It's of Salt.
You need of pepper.
Prepare of Paprika.
It's 4 tbsp of Flour.
You need 2 tbsp of Extra Virgin Olive Oil.
It's of Stroganoff Sauce.
You need 33/100 cup of Bourbon.
It's 3/4 cup of Sliced Mushrooms.
It's 3/4 cup of Chopped Onion.
Prepare 3/4 cup of Chopped Bell Pepper (any colors).
It's 1 1/2 cup of Pork Stock.
You need 1 can of Cream of Mushroom Soup.
It's 3/4 cup of Sour Cream.
You need of Server Over Choice Of:.
Prepare 1 of Prepared Egg Noodles.
It's 1 of Prepared Rice (White or Brown).

Instant Pot Smothered Pork Chops are a quick and easy dinner option that your family will love. Super moist bone-in pork chops are seared and then pressure cooked to perfection. A quick and easy creamy mushroom gravy comes together at the end to add even more flavor and moisture to the pork. Remove the chops from the skillet and set aside.

Stroganoff Smothered Pork Chops instructions

Heat the Extra Virgin Olive Oil in a frying pan over medium / medium high heat. Salt, Pepper and Paprika both sides of the Pork Chops to taste. Dust both sides of the seasoned Pork Chops with Flour, knock off any excess. Put the Pork Chops in the frying pan and cook about 4 minutes on each side to create a nice sear. Remove the chops from the frying pan, set to the side..
(Note: I don't always have Pork Stock on hand, but usually have both Beef and Chicken Stock. In such cases I have mixed 3/4 cup of both together and this still comes out great.).
Turn the heat down to medium. Add the Bourbon to deglaze the pan. Add in the Mushrooms, Onions and Bell Peppers. Saute until the veggies are almost tender, about 6 minutes. Then add 1/2 cup of the Pork Stock and let it cook and reduce down for a few minutes..
(Note: From here, the rest can be done 2 ways. If you'd like, and your frying pan is large enough, you can do everything in the frying pan. I prefer to switch to a dutch oven.).
Pour the rest of the Pork Stock into the dutch oven and about half of the cooked veggies. Place the Pork Chops on top. Add the rest of the veggies on top. Bring the Pork Stock to a boil, turn the heat to low, then cover and simmer. The longer you let this go the more "fall-off-the-bone" the Pork chops will be. I go about 40 minutes..
When the Pork Chops are cooked to your liking, remove them from the dutch oven. Add in the can of Cream of Mushroom soup and mix until it's smooth. Then stir in the Sour Cream. Return the Pork Chops into the Sauce/Gravy, spoon some on top of the Pork Chops. Put the cover back on and bring the sauce to a low boil. Let it simmer 5 minutes..
Serve the Pork Chops and Sauce/Grave over your choice of Egg Noodles or Rice..

Slow Cooker Pork Stroganoff is a favorite recipe that our whole family loves. It's easy prep and a no fail recipe. Cook up some tender and juicy Smothered Pork Chops tonight, and your guests will truly enjoy every bite of this onion and gravy-topped masterpiece. These Smothered Pork Chops are super easy to make, and the smell of them cooking will bring your family running to the table! And a dish like these Smothered Pork Chops is just that kind of meal.