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Stroganoff Smothered Pork Chops
Stroganoff Smothered Pork Chops

Before you jump to Stroganoff Smothered Pork Chops recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

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See, you don’t need to consume all that junk food when you wish to feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to stroganoff smothered pork chops recipe. To cook stroganoff smothered pork chops you need 18 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Stroganoff Smothered Pork Chops:
  1. Provide Pork Chops
  2. Provide 4 Pork Chops (Bone-in or Boneless)
  3. Provide Salt
  4. Prepare pepper
  5. Take Paprika
  6. Provide 4 tbsp Flour
  7. Take 2 tbsp Extra Virgin Olive Oil
  8. Use Stroganoff Sauce
  9. You need 33/100 cup Bourbon
  10. Provide 3/4 cup Sliced Mushrooms
  11. Get 3/4 cup Chopped Onion
  12. Prepare 3/4 cup Chopped Bell Pepper (any colors)
  13. Get 1 1/2 cup Pork Stock
  14. Use 1 can Cream of Mushroom Soup
  15. Take 3/4 cup Sour Cream
  16. Provide Server Over Choice Of:
  17. Take 1 Prepared Egg Noodles
  18. Get 1 Prepared Rice (White or Brown)
Steps to make Stroganoff Smothered Pork Chops:
  1. Heat the Extra Virgin Olive Oil in a frying pan over medium / medium high heat. Salt, Pepper and Paprika both sides of the Pork Chops to taste. Dust both sides of the seasoned Pork Chops with Flour, knock off any excess. Put the Pork Chops in the frying pan and cook about 4 minutes on each side to create a nice sear. Remove the chops from the frying pan, set to the side.
  2. (Note: I don't always have Pork Stock on hand, but usually have both Beef and Chicken Stock. In such cases I have mixed 3/4 cup of both together and this still comes out great.)
  3. Turn the heat down to medium. Add the Bourbon to deglaze the pan. Add in the Mushrooms, Onions and Bell Peppers. Saute until the veggies are almost tender, about 6 minutes. Then add 1/2 cup of the Pork Stock and let it cook and reduce down for a few minutes.
  4. (Note: From here, the rest can be done 2 ways. If you'd like, and your frying pan is large enough, you can do everything in the frying pan. I prefer to switch to a dutch oven.)
  5. Pour the rest of the Pork Stock into the dutch oven and about half of the cooked veggies. Place the Pork Chops on top. Add the rest of the veggies on top. Bring the Pork Stock to a boil, turn the heat to low, then cover and simmer. The longer you let this go the more "fall-off-the-bone" the Pork chops will be. I go about 40 minutes.
  6. When the Pork Chops are cooked to your liking, remove them from the dutch oven. Add in the can of Cream of Mushroom soup and mix until it's smooth. Then stir in the Sour Cream. Return the Pork Chops into the Sauce/Gravy, spoon some on top of the Pork Chops. Put the cover back on and bring the sauce to a low boil. Let it simmer 5 minutes.
  7. Serve the Pork Chops and Sauce/Grave over your choice of Egg Noodles or Rice.

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