April 30

Smothered Porkchops

When you think of smothered porkchops, you probably think of gravy, applesauce, or some combination of the two. If you’re thinking the third option, please don’t. That’s kinda really gross.

No. These smothered porkchops are unlike anything you’ve ever eaten. That’s probably a lie, but I’d like to believe for just a few brief moments that it is. These smothered porkchops are smothered in smothering green bean casserole. The chops are moist, flavorful, and work incredibly well with the creaminess of the condensed soup, the waxy feel of the green beans, and the extra yummy crisp and oniony flavor of the fried onions that got slightly burned in the oven.

Smothered Porkchops


3-4 porkchops, bone in
1 Tablespoon olive oil
2 cans green beans, drained
1 can condensed cream of mushroom soup
1/4 cup fat free milk
French’s fried onions
pepper, to taste
salt, to taste


1) Heat oven to 350 degrees.

2) In a medium or large skillet, heat olive oil over medium-high until hot. Add porkchops and season lightly with salt and pepper. Let brown on one side for 5-6 minutes, then turn, and let brown on other side, seasoning it again after the flip.

3) While the porkchops cook, in a large mixing bowl, combined drained green beans, condensed mushroom soup, milk, a tiny pinch of salt, and lots of pepper. Mix well.

4) In a casserole dish, line up porkchops so they are not overlapping. Cover in green bean mixture completely. Any portion of the porkchops not covered will dry out. Sprinkle some of the French’s fried onions on top. Place casserole dish into oven, uncovered, and let cook until casserole is bubbly and fried onions are a deep brown, but not burnt.

5) Remove from oven and top with additional fried onions, if desired.