Smothered Pork Chops - Kraft Recipes Top
Comida Kraft
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Smothered Pork Chops

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Total Time

6 servings

Cook up some tender and juicy Smothered Pork Chops tonight, and your guests will truly enjoy every bite of this onion and gravy-topped masterpiece.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Coat chops with coating mix as directed on package; place in 13x9-inch pan sprayed with cooking spray.
  • Toss onions with oil; place over chops.
  • Bake 30 min. Pour gravy over chops; cover. Bake 10 to 15 min. or until chops are done (145ºF).
  • Remove chops from oven; let stand 3 min. before serving.

Special Equipment Needed

Serving Suggestion

Serve with a bagged mixed green salad tossed with your favorite KRAFT Dressing.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 250
Total fat 9g
Saturated fat 2g
Cholesterol 55mg
Sodium 720mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 4g
Protein 23g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was a satisfying meal for sure. This was a satisfying meal for sure. I used a store brand "shake n bake" in order to save a buck and it still turned out delicious. You definitely don't need TWO large onions. One onion was plenty. Next time I will take the suggestion of others and add the gravy when serving to maintain crispness of the chops. Served with instant mashed potatoes and a side salad, this recipe is a wonderful homecooked meal for a working mom!
Date published: 2011-06-08
Rated 4 out of 5 by from This recipe was exceptional. This recipe was exceptional. It was impressive and so easy to make. The pork-chops were surprisingly tender. I had the porkchops, rice, vegetables, and salad made in a record 1hour on a busy Sunday afternoon after church services. I was very satisfied with the results and my family was satisfied by the filling and delicious new favorite.
Date published: 2006-04-10
Rated 4 out of 5 by from After reading the reviews, I altered the recipe a little. After reading the reviews, I altered the recipe a little. I sauteed the onions until they were golden brown. After 30 minutes, I topped with the browned onions and a spoon of gravy, covered and cooked another 15 minutes. Very good! I served with garlic mashed potatoes and peas. Leftover chop was cubed and added to leftover gravy to heat and then mixed with cooked noodles and leftover peas! GREAT both days!
Date published: 2012-02-16
Rated 5 out of 5 by from Best tasting,easy to make, fall in love recipe. Best tasting,easy to make, fall in love recipe. There is nothing you will not love about this recipe- its easy,super tasty, and open to all kinds of sides. This meal has made me a fan of pork chops and that is saying a whole lot- add more gravy (I used packets instead of jar) and make rice/potatoes, a noodle salad, veggies just one of those main dishes that is very versatile.
Date published: 2010-07-01
Rated 5 out of 5 by from This was a quick and easy recipe. This was a quick and easy recipe. I didnt have a shake and bake pkg. so i made my own mix with corn flake breadcrumbs, onion,garlic powder, paprika, parsley flakes,dry mustard and celery salt and I made my own gravy with beef boullion cubes and water, flour, whipping cream and milk. Follow recipe and it turned out delicious! Will make again,. Thanks for sharing recipe!
Date published: 2010-10-25
Rated 5 out of 5 by from This was excellent. This was excellent. I had the butcher cut the chops to 1/2" (this is important) and I had to cook for longer than 30 minutes (more like 40) plus 15 minutes covered with the gravy. I could not find pork gravy so I bought Pioneer Pork Gravy Mix. It was fantastic. I did not think the onions would go over well but they did. The gravy makes the recipe.
Date published: 2010-01-07
Rated 5 out of 5 by from So good! So good! I followed the recipe exactly except only topped each chop with a spoonful of gravy instead of the whole jar, than covered and baked it the remaining time. Made it not so mushy as it might have with the whole jar of gravy and with the meat juices made the meat so flavorful. Fixed with a lettuce salad, instant spuds w/ the remaining gravy.
Date published: 2011-12-08
Rated 5 out of 5 by from Loved it! Loved it! Used 3 jars for gravy - way too much, will use 1 1/2 next time. One jar just did not seem like enough for mashed potatoes too. Very tender, and the onions made the dish so flavoful. Used thin boneless chops, cooked for 25 minutes before adding gravy, then cooked 10 more, they were perfect. Highly recommned, it's easy but tastes gourmet!
Date published: 2006-11-25
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