SMOTHERED PORK CHOPS & GARLIC BUTTER MASHED POTATOES RECIPE
PORK CHOPS
4 Pork center cut loin chops
Onion powder, season how you like
Kinders Buttery garlic powder, season how you like
Cajun seasoning, season how you like
Salt & pepper to taste
Avocado or olive oil
GRAVY
1 can reduced sodium cream of mushroom soup
1 can reduced sodium cream of chicken soup
Cajun seasoning, season how you like
Salt & pepper to taste
1/4 cup chicken broth
1/2 onion, sliced
1 green bell pepper, sliced
GARLIC BUTTER MASHED POTATOES
3-4 russet potatoes, quartered & peeled
1 stick of garlic butter
1/2 cup heavy cream
1.5 tsp Buttery garlic powder
Salt & pepper to taste
2 tbsp cream cheese, room temp
1 tbsp sour cream
1. Wash and clean your pork chops. Pat dry, drizzle oil on chops then season them to your liking. Pre-heat oven on 375 degrees. Add oil to skillet, sear each pork chop on medium heat for 4-5 minutes on each side. Set pork chops to the side in a pan. of cream of mushroom soup and 2 cans of cream of chicken soup to the pot. Add chicken broth into the pot while slowly stirring. Add seasonings to your liking.
2. Add onions and peppers to same pan that pork chops were cooked in, sauté them until the onions are browned then add your gravy mixture to the pan. Stir until everything is mixed well.
3. Remove gravy from the heat and pour it over the pork chops in the pan. Making sure to coat each chop well. Cover with foil and place in oven for 40-45 minutes.
4. While pork chops are cooking, clean and peel 3-4 russet potatoes. Quarter the potatoes. Add water to a pot and generously salt the water then add the potatoes to the water and boil until fork tender.
5. While the potatoes are boiling, melt one stick of garlic butter in a pot, as well as heavy cream. Season the heavy cream mixture. Whisk the mixture until it’s melted together. Drain the potatoes and then add them back to the pot to mash them up. Potatoes will be chunky, not smooth. Pour the heavy cream mixture into the pot slowly and fold the mixture into the potatoes and stir. Do this in sections. Do not over stir or add too much at once. Add the cream cheese and sour cream to the pot and fold them in as well.
6. Plate the mashed potatoes with the smothered pork chops, pour gravy over the mashed potatoes, serve and enjoy!
If you’re looking to elevate your dinner game with this smothered pork chops and garlic butter mashed potatoes recipe, here are some personal tips that worked well for me. When seasoning the pork chops, I like to make sure they’re well coated with the Kinders Buttery garlic powder along with Cajun seasoning and a touch of onion powder. This gives the chops a nice depth of flavor before searing. Searing the chops on medium heat until they get that golden crust really locks in the juices. Don’t rush this step; it adds a lot to the overall taste. For the gravy, using both reduced sodium cream of mushroom and cream of chicken soups keeps it creamy but not too salty. Adding fresh sliced onions and green bell peppers to the pan after searing gives it a subtle sweetness and a bit of crunch, balancing the spiciness. One key to perfect mashed potatoes is not overmashing them—you want some texture. Slowly folding in the garlic butter, heavy cream, cream cheese, and sour cream in sections really ensures a rich, creamy consistency without turning the potatoes gummy. The garlic butter combined with the buttery garlic powder really amplifies the flavor beautifully. Another suggestion: while the pork chops bake covered in the gravy at 375 degrees for 40-45 minutes, prepare a fresh green vegetable or a light salad to accompany the meal for a well-rounded plate. Lastly, pouring the savory gravy over both the pork chops and mashed potatoes before serving completes the dish and adds moisture with bursts of flavor. This recipe feels like a classic comfort meal but with a delightful garlic and Cajun twist that keeps things exciting every time.
