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Smothered pork chops


  • Preheat oven to 180°-190°C.
  • Heat a thin layer of oil in a Dutch oven (or casserole) and seal the seasoned chops. Remove and set aside.
  • Add the onions, garlic and bacon to the dish and gently saute for 10 mins until soft and tender, stirring now and again. Then add the stock, tomatoes, wine, bay leaves and thyme. Cook down a little and return the chops in one layer, burying in the onions. Cover and cook in the oven for about 40-45 mins.
  • Transfer the chops to individual plates and reduce the sauce if needed. Serve with mash or rice on the side.


  • olive oil
  • 4 thickish pork chops
  • freshly ground salt & pepper
  • 4 medium onions, sliced
  • 2 garlic cloves, crushed
  • 3-4 half bacon rashers, sliced
  • ¾-1 cup chicken stock
  • 2 cans chopped tomatoes, drained a little
  • a splash of dry white wine
  • 2-3 bay leaves
  • 3 thyme sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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