Pork Chops and Gravy ~ Easy comfort food!

This pork chops and gravy recipe is comfort food at it’s best!!!  With tender potatoes and carrots added, this recipe is a one pan meal!

I love how the gravy comes together as the meat and veggies bake up together.  All you need to do is set the table.  And when you take this meal out of the oven you’ll have all you need for a wonderful meal! Sides included!!!

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Ingredients in for the Pork Chops and Gravy…

I like to start with thinly sliced pork chops.  There are usually 4-5 pork shops per pack.  Two packs typically total about 2 ½ pounds.  I estimate 1-2 pork chops per serving, so this recipe will make about 6-8 servings.

You’ll need about six medium-size potatoes.  Any type of potato will work for this meal.  I like to use little red potatoes. 

I also buy a bag of little peeled carrots to add to the roaster.  So easy to just cut open the bag and dump them in!

A yellow onion, two cans of cream of mushroom soup, and a little salt & pepper go into this dish.  I also use a dash of Kitchen Bouquet Browning & Seasoning Sauce to add a little color and flavor to the gravy mix.  A bottle of this magic ingredient lasts forever, as you only need a small amount each time you use it!!  I always have some in my pantry for whenever I make gravy or to add to soups!!

You’ll also need a little cooking oil (I tend to use olive oil) for when you brown the pork chops.

Making the Pork Chops and Gravy…

You’ll need a large skillet and a large roasting pan to make this meal.

Preheat the oven to 375 degrees.  Also spray or oil the inside of the roasting pan to make for easy clean up later!!

Scrub the potatoes to thoroughly clean them.  I like to leave the skin on the potatoes, especially if I’m using little reds.  But if you prefer to peel the potatoes, go for it!  Slice them into ½” slices and place a layer of potatoes on the bottom of the roaster.

Add the bag of carrots on top of the potatoes.  You can slice these in half lengthwise if you’d like them to get a bit more tender when they bake.  I like the carrots a little firm so I leave them as they are.

Add about a tablespoon of oil to a large skillet.  Heat the oil over medium-high heat.  Carefully add a single layer of pork chops to the hot oil.  The pork chops will brown nicely in a couple minutes.  Flip them over so both sides are browned and lovely!! 

Add the browned pork chops to the top of the potatoes and carrots. Salt and pepper to taste.

Lastly, slice up the onion and place the slices over the pork chops.  

Making the Gravy…

To make the gravy add about a cup of water to the same skillet you just browned the pork chops in.  Heat the water over medium heat, using a spatula to loosen any browned drippings from the pan.  The dripping help make the gravy flavorful!

Add the two cans of cream of mushroom soup to the water in the skillet.  Stir it all together over medium heat until the soup mixture starts to boil. 

I like to get it fairly creamy, so most of the soup lumps disappear.  Stir in about a teaspoon of the Kitchen Bouquet to the soup mixture. 

It doesn’t quite look like gravy yet, but trust me it will after it’s baked!!  Pour the soup mixture over the pork chops.

Place the cover on the roasting pan.  Put it in the oven on a middle rack, and let it all bake together for about 45 minutes at 375 degrees.

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Serve this meal with a side of fresh butter bread or dinner rolls. 

Soooo yummy with all the gravy goodness over everything!  Yum!!!

Enjoy!