These baked smothered pork chops with vegetables are one of the best comfort food recipes. Tender and juicy pork chops are seared until browned, then cooked with a mix of flavorful sauteed veggies and baked in the oven to perfection. If you are looking for a new pork chops recipe, this one is easy to make and it is a perfect dish for any night of the week.
This recipe has been in my family for generations. It keeps a special place in my heart as it was the dish my dear grandmother always made for us when we went to visit her. She would always ask us what we would like her to prepare for us and we would always ask her to make this pork chops recipe. I am so happy that now, even as my grandmom has passed away, her delicious recipe continues to remind me of her and I now make it for my own family and I am delighted to share it with you!
These smothered pork chops always end up juicy and perfectly cooked. Searing them first and then baking them in the oven with the vegetables and a light tomato sauce, ensures that they are always juicy and delicious and never dry. You can also use chicken and any other vegetables you have on hand, either way, this easy dinner idea is full of flavors, delicious and comforting!
Why you will love making this baked smothered pork chops with vegetables recipe
The ultimate comfort food – When you are craving some good comfort food, these smothered pork chops are never dry and will satisfy that craving.
Healthy – This recipe is gluten-free, sugar-free, and dairy-free. It is rich in protein and healthy vegetables.
Budget-friendly – The pork chops and the veggies needed for this recipe are readily available and affordable.
Versatile – The recipe is versatile and once you make it once, feel free to experiment with other cuts of pork or with chicken tights perhaps. Also, you can use any vegetables you have on hand in your fridge.
Ingredients
- Pork chops – try to find medium-cut boneless pork chops in the meat section of your grocery store, not too thick and not too thin.
- Vegetables- for this recipe, I use mushrooms, pickles, carrots, and onion.
- Spices – Salt, pepper, and garlic powder is all you need.
- Tomato sauce – you can use your favorite homemade or store-bought tomato sauce. Rao’s is a tomato sauce we love to use and I always have some in my pantry.
- Mustard – mustard is the main star of the sauce. You could use Dijon or yellow mustard. I have tried making this recipe with both, and either one works great.
Substitutions and variations
Meat – if you prefer, you can use bone-in center-cut pork chops. Or if pork is not your favorite, you can use those chicken thighs instead.
Vegetables – If you absolutely do not like some of the vegetables I use for this recipe, feel free to substitute them with any other veggies you like. You can use bell peppers, garlic, and diced tomatoes to name a few.
Mustard – You can use any kind of mustard you like. Feel free to use honey mustard or spicy brown mustard.
How to make this delicious and comforting smothered pork chops with vegetables
Heat olive oil in a large skillet. Season the pork chops with salt, black pepper, and garlic powder. Saute the pork chops in the skillet on both sides until golden brown. In the meantime, chop the onion, carrots, and mushroom. Once the pork chops are nice and seared to golden brown on both sides, transfer them to a baking pan and arrange them in a single layer.
Add the onion and carrots to the same skillet you used for the pork chops. Season with salt, black pepper, and garlic powder. Stir well and scrape off all the nice brown bits left from the pork chops. Saute the onion and carrots for 5 minutes, until the onion is translucent. Add the chopped mushrooms and cook until they start to wilt down another 5-10 minutes. While the vegetables are sauteeing, chop the pickles. Add them to the skillet with the other veggies and cook them for 5 minutes. Taste to make sure it is good on the seasoning and add more if needed. Add the tomato sauce and half a cup of water. Cook while stirring often until the sauce thickens.
In the meantime, squirt some mustard on top of the pork chops. You can add a lot or a little. Your preference. With a spoon, spread the mustard evenly on the pork chops.
Pour the sauce on top of the pork chops. Cover and cook for 30-45 minutes until the pork chops are nice and fork-tender.
Serving suggestions
Serve these baked smothered pork chops with rice or mashed potatoes.
Other delicious recipes to try:
Kufteta – Traditional Bulgarian meatball recipe
Easy Oven-baked Sausage and Potatoes
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Baked Smothered Pork Chops with Vegetables
Ingredients
- 8 pork chops boneless
- 1 medium onion diced
- 2 medium carrots diced
- 6 small pickles or 4 large ones
- 1 8-ounce package of mushrooms, diced
- 3 tablespoon olive oil
- Dijon mustard
- 1 cup tomato/marinara sauce
- 1/2 cups water
- Salt and pepper to taste
- 2 teaspoon garlic powder
Instructions
- Chop the onion, carrots, and pickles and set aside.
- Heat 2 tablespoons of olive oil in a large skillet.
- Season one side of the pork chops. Add them to the skillet seasoned side down. I am able to fit all of them at once, but they could also be sauteed in batches. Cook until browned. Season the other uncooked side and flip the pork chops.
- Once both sides are nice and brown, remove the pork chops from the skillet and arrange them in a single layer in a deep baking dish. Let them rest for a bit.
- In the meantime, add 1 tablespoon of olive oil to the same skillet and start sauteing the onion. After 1-2 minutes, add the carrots and the garlic powder. Cook for another 2-3 minutes and then add the mushrooms. After the vegetables have softened and are starting to get nice and browned, add the pickles and stir everything to combine.
- Add 1 cup of marinara sauce and stir well. Then add 1/2 cups of water. Season again with salt and pepper to taste. Bring to a boil, lower the heat, and let the sauce and veggies simmer until the mixture thickens a bit.
- In the meantime, squirt some mustard on top of the pork chops. You can add a lot or a little. Your preference. With a spoon, spread the mustard evenly on the pork chops.
- When the sauce has thickened a bit, pour the sauce on top of the pork chops.
- Cover and cook for 30-45 minutes until the pork chops are nice and fork-tender.
- Serve with rice or mashed potatoes.
- Enjoy!
