Creamy Herbed Pork Chops and Smashed Potatoes
Pork chops done this way are oh-so good. I’ve had this recipe for many years and break it out when I have a little extra time—and am breaking out my mom-met fanciness. I believe it came from a Better Home and Gardens Cookbook I no longer have. I searched and found similar recipes, but not quite what I do. I’ve made this pork chop recipe my own.
My recipe doubles the sauce. My family loooooves the cheesy sauce. We put the sauce over the pork chops and the smashed potatoes. Also, I change the recipe to use the seasonings I have on hand rather than the original recipe—when I use what I have, I discover “new” recipes I like it just as much.
The sauce takes so awesome, I use it for chicken as well. Normally, I make mashed potatoes as a side (see the link below for mashed potato recipes). I like smashed potatoes better—I like the baked flavor as well as its simplicity.
- 2 Tbl. Margarine or butter for sauteing
- 6 Pork Chops (3/4-in. thick)
- 2/3 Cup shredded carrots
- 1 Tbl. dried parsley
- 1 tsp. dried Italian seasoning
- 1 tsp. instant beef bouillon granules or 1 cube
- 1/2 tsp. ground pepper
- 4 tsp. flour
- 1 1/3 Cups milk
- 1/2 Cup shredded cheddar cheese
- 4 Tbl. water
- smashed potatoes
- Trim fat from meat.
- Cook pork chops in margarine or butter over medium heat for 5 minutes.
- Turn chops and add carrots. Cook for 5-7 minutes or until no more pink remains. Remove chops reserving drippings and carrots for sauce.
- Add parsley, basil, bouillon granules, pepper and flour to drippings and carrots.
- Add milk and stir until thickened or bubbling.
- Mix in cheese until it is incorporated into the sauce.
- Stir in water.
- Return chops to skillet. Serve when ready.
You can adapt this recipe for the oven by baking the pork chops in the oven. Take the juices from the pork chops to start your sauce. This helps if you have a lot of pork chops. I have precooked my smashed potatoes both in the microwave and my pressure cooker. The microwave is a convenient choice if you don't have a pressure cooker. Undercooked potatoes are hard to smash.
If you’re looking for mashed potato recipes, take a look at this mega list at My Cooking King. Recipes, ideas, and helps for making those spuds awesome—including a sweet potato recipe and some variations on smashed potato.
Let me know if you try it.
Replace the regular flour for a gluten-free blend or use cornstarch.
Lower carb option
If you want to (or have to) cut the carbs, make mashed caulitatoes (cauliflower) instead of smashed potatoes. If it’s done right, you’ll enjoy it just the same.