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Smothered Center-Cut Pork Chops with Summer Veggies

Smothered Center-Cut Pork Chops with Summer Veggies

4-6 center-cut pork chops, seasoned
1 onion, chopped
½ of each color bell pepper (red, yellow, orange, green), cut into thin strips
1 (12-oz.) bag of cubed butternut squash
1 (8-oz.) container sliced mushrooms
1 (11-oz.) can corn
10-12 baby Yukon gold potatoes, cut in half
1 pt. assorted colored cherry tomatoes
½ c. red wine
1 (10 3/4 –oz.) can tomato soup
1 (6-oz.) can mushroom steak sauce
Salt, red/black pepper, garlic powder
Chopped green onions or parsley, garnish

  1. In a large and deep skillet, cover bottom with olive oil or canola oil (does not have to be too deep). Heat over medium-high heat.
  2. Brown the seasoned pork chops on each side. Do in batches. Do not crowd the chops in the skillet.
  3. After browning, remove from skillet and set aside.
  4. Drain off excess oil.
  5. Place skillet back over heat.
  6. Add the onions, bell peppers and squash. Saute for about 2-3 minutes.
  7. Add the wine, soup and mushroom steak sauce. Stir until well blended.
  8. Add the mushrooms, corn, potatoes and tomatoes. Stir until blended.
  9. Add enough water that when you place the chops into the skillet there is some liquid covering the top of the chops.
  10. After adding water, place the chops into the skillet. Add more water if necessary so that they are covered at least partially.
  11. Lower heat and place a lid loosely so that steam can escape. Simmer for 20-30 minutes or until meat and potatoes are tender.
  12. Taste for seasoning.
  13. Garnish with chopped green onions or parsley.
    *You can serve over egg noodles, rice or just plain. You can change up veggie selection. I try to use what is fresh at that time of the year.
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