Jean’s Chops Smothered in Tomato Gravy

Servings: 6 pork chops | Yield: 6 servings | Preparation Time: 10 minutes | Start to finish: 3 hours, 10 minutes

This pork chop recipe makes the juiciest and most tender Pork Chops Smothered in a Tangy Tomato Gravy. A recipe passed down from my Mother-in-law and is one of our family’s favorites.

6 Each Boneless Pork Chops
3 Cans 26 Oz. Tomato Condensed Soup
3 Cloves Garlic, peeled and sliced
1 1/2 Teaspoons Black Pepper
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Teaspoons Extra Virgin Olive Oil
1/2 Cup Water or Chicken Broth
1 1/2 Cups Water or Chicken Broth

1.  Add all three cans of tomato soup and broth to a large sauce pot. Cook on medium heat.

2. In a large frying pan on medium heat – heat oil 1 minute. Add garlic and cook until edges are golden brown stirring to flavor the oil. Season each chop with garlic powder, salt, and pepper. Sear/cook pork chops about 3 minutes. While in pan season other side of chops with garlic powder, salt, and pepper. Flip  and sear/cook another 3 minutes. As pork chops finish transfer them to the sauce pot.

3. In frying pan add water to stir up bits and garlic pieces then add water to the sauce pot. Bring to a boil then turn to low to simmer.

4. Cover vented stirring occasionally to avoid burning bottom and simmer for 3 hours or until the internal pork chop temperature reaches 160 degrees.

Serving suggestion: Serve with mashed potatoes topped with the tomato gravy.

NOTE: Have a Slow Cooker? Get the Slow Cooker recipe here.