Smothered pork chops

By Faeza
08 November 2016



¦ 6 pork loin or rib chops

¦ 60ml (4 tablespoons)

sunflower oil

¦ salt and pepper to taste

¦ 5ml (1 teaspoon) paprika

¦ 2 onions, sliced in rings

¦ 2 cloves garlic, crushed

¦ 250g button mushrooms, sliced

¦ 2 cans (400g) cream of

mushroom soup


Preheat the oven to 180°C. Pat the

pork chops dry with kitchen paper.

Using a sharp knife, remove the

outer skin of the pork chops. Season

lightly with salt, pepper and paprika.

Heat oil and fry pork chops until

just golden brown on both sides.

Remove from the frying pan and

place in an ovenproof dish.

Using the same frying pan, fry

onions, garlic and mushrooms until

the onions are just starting to soften.

Add mushroom soup and stir over

gentle heat. Spoon sauce with the

onions and mushrooms over chops.

Cover with foil and bake for 20

minutes. Open foil during the last 10

minutes in the oven to check if the

sauce has the right consistency.

If it is too watery, bake open for

a while until the sauce is thicker.

Serve over pap or rice and


Move Tip: Ask the butcher to cut

the chops quite thick, not less than

20mm thick.