I just love anything made with onion…this recipe is no exception…the more the merrier. The creamy, flavorful sauce, could be eaten over mashed potatoes, noodles or rice…my kids wanted noodles. I usually prefer the bone in, center cut chops with this recipe, but all I had was boneless. This recipe can also be made in the crock pot…I didn’t have time for that, so I baked it in the oven…

Have been making these regularly since I found the recipe in Chef John’s cookbook, “Americas Family Favorites: Best of Home Cooking” in 2011. Through my own tinkering, I now substitute Onion and Garlic powder for the Poultry Seasoning. I allow the chops to come to room temp, and lightly sift and pat in a coating of flour on them prior to frying, shaking off any excess. Follow the balance of instructions exactly. The wife and I enjoy Roasted Garlic Cauliflower from AR as a side. Good Stuff!

You know that when a recipe has ‘smothered’ in the name, it’s going to be easy. It’s a beautiful combination of dark, rich onion gravy covering pan-fried chops. Serve over hot cooked rice.



6bone in center cut chops , or boneless…i think the bone in chops tend to be more tender, unless done in the crock pot
2 – 3 Tbsp oil for browning chops
salt and pepper to season beef
onion powder for seasoning beef
1 large onion, sliced
1 can(s)(14 ounce) cream of mushroom soup
1 can(s)(14 ounce) cream of chicken soup
1 can(s)( 10 ounce) cream of onion soup
1/2 c milk
1/4 c worcestershire sauce
1/2 small can, french fried onions
prepared parsley buttered noodles, mashed potatoes or rice to serve with


1-Season chops.

2-Brown chops over medium heat in oil for approximately 5 minutes each side.

3-In the same skillet, caramelize onions …