Stroganoff Smothered Pork Chops. Select bone-in chops for this recipe for the best flavor and texture. Sautéing the vegetables before adding them to your slow cooker will give your sauce extra color and richer flavor. Pork stroganoff is just as good, if not better.

Into skillet add sour cream and heat through (do not boil). Shake up dinner with this flavorful pork version of the classic beef stroganoff. MORE+ LESS Add bright color and flavor to this dish by stirring chopped green, red or yellow bell peppers into the Slow-Cooker Smothered Pork Chops. You can have Stroganoff Smothered Pork Chops using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Stroganoff Smothered Pork Chops

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

Creamy Pulled Pork Pasta with Caramelized Onions, Mushrooms. How to Make Smothered Pork Chops. To smother meat means to cook it low-and-slow in rich gravy until the meat becomes ridiculously tender. And let me tell you, these smothered pork chops are incredibly tender.

Stroganoff Smothered Pork Chops step by step

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..

Each bite is coated in gravy and melts in your mouth, leaving you craving one bite. 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. This smothered pork chop recipe calls for searing of your pork chops in a skillet, then allowing them to finish cooking in the oven. While they cook, you will caramelize your onions, saute your mushrooms, and prepare the gravy that your chops will be smothered in.