I make mine by dredging the chops in seasoned flour..pretty basic seasoning too..S&P, garlic powder and paprika.

I brown them in EVOO..not to much. Then pour a bit of stock over them. Just enough to cover the bottom of the pan about half way up the chops. Cover and simmer as long as I want or based on bone in, thick, thin, boneless. I then pull the chops out...sprinkle in the leftover dredging flour(maybe not all of it, couple Tbs)...whisk... then add milk until it's as much gravy as I want. Plop the chops back in...and cover and simmer on low until serving time.
It can be a 30 minute process or a 2 hour process..

I don't use canned soups for anything anymore..I always make a white sauce base and add flavors based on what it's being used for.

I think Linda C has a "cream soup" substitute recipe.

Smothered Pork Chops

4 center cut pork chops (1-inch thick)
2 teaspoons seasoning salt
1 teaspoon black pepper
1/3 cup flour
1/3 cup vegetable oil
2 onions, sliced

Season pork chops with seasoning salt and pepper, coat completely with flour. Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside. Add sliced onions to the pan drippings and cook for 1 minute. Add remaining flour continue to stir until onions and flour begin to brown. Add 2 cups of water and bring to a boil, stir until incorporated and return pork chops to the gravy, cover skillet, reduce heat and simmer for 20 to 25 minutes until gravy is thick and pork chops are tender.

CONDENSED CREAM SOUP SUBSTITUTION
To be used in place of canned soups in casseroles, lower in fat or salt.
2 c. powdered nonfat milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.

Here is a recipe I really like.

If you really like the mushroom soup type sauce it's very easy to make your own.

Saute some fresh mushrooms, cutting them very small if you like, but I just slice. Then make a Bechamel sauce, take equal parts butter and flour, melt the butter, add the flour and stir a few minutes to remove the raw taste of the flour. Then add as much milk, or cream as you need to make a medium thick sauce. It will thicken as it boils so start with less milk, low boil and then add more until it reaches the consistency you like. Add the mushrooms and some salt and pepper and your done. I like to add a splash of Lea and Perrin to the sauce when I make it. Use it as you would canned soup except you won't need the water.

Or actually you could do as Gardenlad describes but use mushrooms instead of onions. If you don't like the apple juice sub more chicken broth.

Smothered Pork Chops- Gardenlad

2 Tbl flour
1/2 Tsp pepper
1/2 Tsp salt
6 thick pork chops (I use boneless
center cuts, myself) 1+ tbls oil
1 large onion sliced thin
1 Cup hot chicken broth
1/2 Cup hot apple juice

Preheat oven to 350.~

Mix 1 tbls flour with the salt & pepper on a plate. Dredge the chops in it on both sides. Brown the chops in the oil until golden brown. Transfer to a baking dish just large enough to hold them in one layer.

In the same skillet saute the onion until soft and golden. Add the remaining flour and stir thoroughly. Add the hot liquids slowly, stirring. Cook about three minutes more, or until sauce begins to thicken.

Pour sauce over chops. Cover tightly with foil and bake 20 minutes. Remove foil and bake another 20 minutes

Not me....but someone has a recipe for dry stuff to mix in with water....contains things like dry milk and coffee creamer, flour...maybe onion powder...and ground dry mushrooms...who ever it was ground the shrooms in the spice grinder.
I make smothered pork chops by browning the chops in a skillet...putting into a casserole topping with thinley sliced onions and sour cream...
So much for healthy!
Linda C

Here is a good one that Ginger posted over on RE.

SOUR CREAM PORK CHOPS (serves 4)

4 thick pork chops
2 TBL vegetable oil
1 small to medium onion, sliced
2 cups beef bouillon
8 oz jar sliced mushrooms, drained
2 tsp prepared mustard
2 TBL chopped parsley
Salt & pepper to taste
1 cup sour cream, light sour cream is OK

Brown the chops in the oil in a large skillet over medium heat; drain. Separate the onion slices into rings & arrange over the chops. Mix the bouillon, mushrooms, mustard, parsley, salt & pepper in a bowl. Pour over the onions. Simmer 1 hour or until the chops are cooked through.

Stir in the sour cream. Cook for 15 minutes.
Serve w/hot rice or pasta.~~ From Seaboard to Sideboard.

Posted by Ginger St Thomas

Linda

I make mine with my tomato sauce... After browning the chops, I add tomato sauce (my own or you could use from a jar). I let that simmer till the chops are almost done and then at the end, I toss in green beans on top, cover and simmer a few minutes till the beans are done. I serve it over-or-with cooked orzo and sprinkle with parmesan cheese... delicious!

I'll second Ginger's Sour Cream Pork Chops recipe. It's great.

Thank you! I'll be trying these!

Val

Caliloo, can I leave out the chicken boulion completely in your recipe for soup substitute? I am allergic to garlic, and have a VERY hard time finding chicken boullion without it.

Tami

I don't know.... I saved this from another poster on the CF several years ago and have never actually made it.... I usually do what Terri_pacnw mentioned and make a white sauce to sub for it. Sorry! I probably should not post something I haven't made even if it is from a reliable source :-(

Alexa

Tani, can you get chicken broth? If so just make 1/3 of the dry ingredients and use 1 1/4 chicken broth instead of the bouillon and 1 1/4 cups water.

Or just make a white sauce with sauted mushrooms!

First, you take a pillow out to the pig stye...

LOL, Michael, I'm glad to see you back again.

Annie

My time really isn't my own anymore, so I visit as I can.

That's good Michael...nice to see you too...

Micheal great to hear from you but we need to know more . Is your time not your own for business reasons or something much more fun?

You can beat Ginger's Sour Cream Pork Chop recipe except I mix a little flour into the sour cream to thicken the sauce.

I made Ginger's Sour Cream Pork Chops for dinner tonight. Tasty. I used about 1/3 c. light sour cream & 2/3 c. yogurt. Had to add quite a bit of flour (mixed in water) to to thicken. Served it w/ rice. I had five chops and about a cup of the sauce was leftover.

Nothing romantic, unfortunately.

Just lots of demands on my time right now between work, Mason, and extra curricular activities.

Darn, I was hoping it was romantic.

And I'm ALWAYS happy to see you...

Annie

Well all I can say is that ladies ion your area have no idea what they are missing out on!

PS: made you mac and cheese a few weeks back for an impromptu get together and it was, as always , a huge hit.

Chase, glad to hear you're still using my recipe. I made it for Mom over Thanksgiving. She loves the stuff. I want to make it for her again at least once before the summer heat sets in.

One of these days I'm going to try lobster in it instead of ham or bacon.

Chase, thanks for the help. I can get Swanson's broth without garlic in it, so I'll give that a try. We are having chops for dinner tonight, but I don't have much energy at the moment after a bit of asthma attack + ear infection. So, whether I try something new, or stick with the usuall, we will see!

Tami

I tried Caliloo's recipe for S.P.C.'s and they were the best, most tender pork chops that I had ever made. I served them with mashed potatoes and roasted Brussel Sprouts. It's a keeper. Thanks, Caliloo!