What’s for dinner? Mushroom and Tomato Smothered Pork Chops

This week’s edition of the series that I like to think is single-handedly bringing America back to the dinner table features a rendition of a dish my mom made for us all the time when we were growing up. In our house, they were called Polish pork chops. It says something when a dish successfully feeds a family of five and never gets complaints.

In fact, I tried to make my Mom’s version on the blog way back when. Follow this link if you want to see crappy pictures. Also, my Mom just informed me recently that I messed up the blog version because I used crushed tomatoes instead of canned diced tomatoes. Oops! Despite the first version being a little soupy, it was still good. Not my Mom’s version good, but good none the less.

Don’t worry. Since that time I have perfected this dish. My Mom told me I can’t call it Polish pork chops anymore because I “added too much extra crap” in to the recipe. That “extra crap” is what makes it my version though. One day, maybe/hopefully, Andy will be asking me to make this version when he is home visiting from college.

This dish comes together in seriously 28 minutes. I timed it and then retimed it. If you add in some chopping, can-opening, and draining you are pushing a little over thirty minutes for a balanced and nutritious meal!

If you want to cut more time off this recipe, buy prechopped/diced onion and mushrooms. It may be a little more expensive but if that extra time is worth a little more snuggle time with your LO or couch time with your Netflix streaming, then I say go for it!

The heart of this recipe is the following:

Center-cut, trimmed pork chops

Can diced tomatoes

Sliced Mushrooms

Diced Red Onion

Four ingredients! That is it, give or take some olive oil and some seasonings.

For those of you worried about a side dish, I have a secret for you! I normally pop some of that microwaveable rice in the microwave and serve that with this. The sauce the tomatoes and mushrooms make is perfect on top. You can also add another steamed or canned veggie if you want.

In my opinion, this is totally a family friendly meal. I mean, I ate it growing up and now I make it for my family. Sooooo can you!

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Mushroom and Tomato Smothered Pork Chops

A small ingredient list with lots of flavors! Simple mushroom and tomato smothered pork chops make a great one pot meal!

Prep Time 5 minutes

Cook Time 28 minutes

Total Time 33 minutes

Servings 3 -5 Pork Chops/Servings

Ingredients

• 2 Tablespoons Olive Oil
• 3-5 Center-cut and Trimmed Pork Chops
• Salt and Pepper
• 1 Teaspoon Smoked Paprika
• ¼ Cup Diced Red Onion
• 8 Ounces Sliced Cremini Mushrooms
• 1, 15 Ounce Can Diced Tomatoes drained

Instructions

1. Add olive oil to a large nonstick skillet and heat over medium/high for a few seconds. Season both sides of the pork chops with salt, pepper, and paprika. Add the pork chops to the hot skillet and cook for 7 minutes on each side. Remove the seared pork chops from the pan, add to a plate off to the side, and turn down the heat to medium.
2. Add the mushrooms and onions to the pan. Cover the pan with a lid and cook for ten minutes. Remove the lid and stir the veggies occasionally.
3. Mix in the drained tomatoes. Add a little more salt and pepper to taste. Nest the pork chops back into the pan and cover with the lid. Cook for 4 more minutes. The internal temperature of the chops should be around 140 degrees when they are fully cooked.
4. Serve the pork chops with some of the tomatoes and mushrooms on top.