If you need a quick, satisfying meal before you cave to the Halloween candy, this recipe fits the bill. With minimal fuss and familiar ingredients, it delivers comforting flavors without taking all evening. The combination of smashed potatoes with a crunchy coleslaw mix keeps the side dish interesting, while sautéed onions and mushrooms make the pork chops feel indulgent but homey.
This is a great weeknight option when you want something warm and hearty fast. It comes together in one skillet for the pork and sauce and a single pot for the potatoes, so cleanup is easy. The recipe is straightforward and flexible — use whatever mushrooms you have on hand, and adjust seasoning to taste. Serve it hot and enjoy a cozy meal before the sugar rush begins.
Have a safe and happy Halloween!
Smothered Pork Chops with Smashed Potatoes
Adapted from Rachel Ray Magazine, October 2012
Ingredients
- 1 1/2 lbs red potatoes, cut into 1/4″ cubes
- 2 1/4 cups coleslaw mix
- 1 cup sour cream, divided
- 1 cup chicken broth, divided
- Salt and pepper, to taste
- 4 bone-in pork chops (about 6 oz each)
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil, divided
- 1 small onion, sliced
- 3 portobello mushroom caps, sliced (or a small container of baby bella mushrooms)
Preparation
Place the potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 12 minutes. In the last five minutes of cooking, stir in the coleslaw mix so it wilts slightly. Drain and return the potatoes and slaw to the pot.
Stir in 1/2 cup sour cream and 1/4 cup chicken broth, then smash the mixture with a potato masher until mostly smooth with some texture remaining. Season with salt and pepper to taste. If you like, add a pat of butter for extra richness.
While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dredge the pork chops in flour, shaking off excess, and season both sides with salt and pepper. Sear the chops until browned, about 4–5 minutes per side depending on thickness. Transfer the chops to a plate and loosely cover to keep warm.
In the same skillet, add the remaining tablespoon of olive oil and return to medium-high heat. Add the sliced onion and mushrooms and cook, stirring often, until they begin to brown, about 5 minutes. Pour in the remaining 3/4 cup chicken broth and increase heat to high to reduce the liquid slightly for about 5 minutes.
Reduce heat to low, stir in the remaining sour cream, and season the sauce with salt and pepper to taste. Spoon the creamy mushroom and onion sauce over the pork chops and serve with the smashed potatoes.
Enjoy this simple, comforting meal any night you need something quick and delicious.