Smothered Pork Chops

I made Chris his favorite dinner (pork chops) for his birthday meal last weekend. Can I just say that I'm normally not a fan...but these pork chops were so good. Like, I want them for dinner again already, good. These pork chops that I made a few months back don't even compare. Ok, so here's the recipe.

Smothered Pork Chops
Adapted from- Your Shirt Is Not an Oven Mitt!-Debbie Puente

What you need-
1 tbs. butter
4 bone in pork chops (I made 2 huge! ones)
1 onion-coursely chopped (I only used half)
1 can cream of mushroom soup
1 tsp. dried thyme (I used a tad bit more)
1/2 cup water

First, chop up your onion.

Set it aside. Now throw a tablespoon of butter into a skillet over medium heat. When the butter melts, swish it around the bottom of the skillet. Then put your pork chops in and let them brown for two minutes per side. Don't move them around and stuff, the less you touch them, the better they'll brown.

Once both sides are brown, transfer the pork chops to a plate.

Clearly they aren't fully cooked yet so don't stop now. Now put the onions that you chopped earlier into the skillet. Cook the onions for 5-7 minutes stirring frequently.

Now whisk the soup, thyme, and water into the onions. Whisk well to get all of the lumps out. Smooth is good.

Turn the heat up a litttle and bring the mixture to a boil.

Once you get the sauce? gravy? whatever this is that tastes so good, incorporated/simmering, throw your pork chops back in the skillet so they can finish cooking.

Don't forget to add the juice that rendered from the pork into the sauce/gravy too!

 Put the lid on. Turn the heat down to medium-low. Cook the pork chops an additional 7 minutes (it really depends on how thick yours are) or so until the pork is cooked through. Stir the sauce/gravy every once in a while. It'll get all nice and thick and yummy.

Now throw it on a plate and dig in.

That's it. It's so stinkin' easy and tastes so good.

And can we not talk about how I always serve the same two sides when I make pork chops? Ok, thanks.

Next time I'm making mashed potatoes to go with these. With that sauce/gravy on them? Um, yes please.