Stick of Butter Smothered Pork Chops Recipe

Cook Time: 60 minutes

Ingredients

This recipe was originally designed to serve 6. Ingredient amounts automatically adjust for different yields, but cooking times remain the same. Not all recipes scale perfectly.

• 3 cups instant rice (e.g., Minute Rice)
• 1 (10.5 oz) can French onion soup
• 1 (14.5 oz) can chicken broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup butter, cut into 8 pieces
• 4 pork chops (1-inch thick), bone-in or boneless
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 cup thinly sliced onion
• 1 (10.5 oz) can cream of mushroom soup
• Chopped parsley for garnish (optional)

Directions

1. Preheat your oven to 350F (180C). Spread the rice evenly in a 9x13-inch baking dish.
2. Pour in the French onion soup, chicken broth, and Worcestershire sauce, then stir gently to combine. Arrange the butter pieces on top.
3. Season the pork chops on both sides with salt, pepper, garlic powder, and paprika, and place them over the rice mixture.
4. In a medium bowl, mix the sliced onion with the cream of mushroom soup. Fill the empty soup can with water and add it to the onion mixture, stirring until smooth.
5. Pour the onion-mushroom mixture evenly over the pork chops, then cover the dish tightly with foil.
6. Bake in the preheated oven for 40-45 minutes. Remove the foil and, if needed, gently stir any uncooked rice under or around the pork into the remaining rice mixture.
7. Continue baking uncovered until the pork is no longer pink in the center and the onion mixture is lightly browned, approximately 20 more minutes. An instant-read thermometer should read 145F (63C) in the thickest part of the pork.
8. Sprinkle with chopped parsley before serving.

Nutrition Facts (per serving)

Servings per recipe: 6

• Calories: 439
• Total Fat: 25g (32% DV)
• Saturated Fat: 13g (65% DV)
• Cholesterol: 74mg (25% DV)
• Sodium: 1171mg (51% DV)
• Total Carbohydrate: 38g (14% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 5g
• Protein: 15g (30% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 147mg (11% DV)
• Iron: 3mg (15% DV)
• Potassium: 364mg (8% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. ** Nutrient information is based on available data and may not cover all ingredients.

History and Origin of Stick of Butter Smothered Pork Chops

The dish known as Stick of Butter Smothered Pork Chops has its roots in Southern American comfort food traditions. Southern cuisine often emphasizes rich, hearty meals featuring meats, butter, and sauces. This particular recipe evolved during the mid-20th century when home cooks sought simple, oven-baked dishes that combined pantry staples like canned soups, butter, and rice to create flavorful, filling meals. It embodies the Southern philosophy of smothering cooking meat in a rich, savory sauce until tender, a technique originally used for chicken, pork, and other proteins.

Regional Variations

Regional adaptations of this dish are common across the Southern United States. In the Deep South, cooks may add hot sauce or cayenne pepper for a spicier profile, while in Appalachia, some versions incorporate apple slices or brown sugar for subtle sweetness. Butter content may also vary, with some cooks using a full stick per chop for extra richness. The choice of canned soups often reflects local availability; cream of mushroom is popular in Tennessee, while cream of celery or chicken soup might appear in recipes from Georgia or Alabama. The rice base also varies some households prefer white long-grain rice, while others use yellow or seasoned rice blends.

Difference from Similar Dishes

While smothered pork chops exist in many Southern recipes, the use of an entire stick of butter distinguishes this version. Unlike skillet-cooked chops with gravy, this dish is baked as a casserole with rice underneath, allowing the flavors to meld while keeping the pork chops moist. The combination of French onion soup, cream of mushroom soup, and butter creates a uniquely savory and creamy sauce that differentiates it from simpler pan-fried pork chop recipes or dishes relying solely on brown gravy.

Typical Serving Context

Stick of Butter Smothered Pork Chops is most often served as a hearty weeknight dinner or a comforting Sunday meal. It pairs naturally with simple sides like steamed vegetables, buttered bread, or a fresh salad to balance the richness. In some regions, it may appear at family gatherings or potlucks, where its ease of preparation and crowd-pleasing flavor make it a popular choice. Due to its oven-baked style, it is convenient for feeding larger groups without constant attention at the stove.

Interesting Facts

• Despite its decadent name, the recipe was originally designed for practicality, using pantry staples like canned soups and instant rice.
• The smothering technique comes from Southern French influence, brought over by early Cajun and Creole cooks who favored slow, saucy cooking.
• Butter not only enhances flavor but also helps tenderize the pork chops as they bake, preventing them from drying out.
• Many home cooks have customized this recipe with wine, apple juice, or additional spices, demonstrating its versatility.
• The dish has seen a resurgence in popularity as part of modern retro Southern cuisine, celebrated for its nostalgic comfort-food appeal.

FAQ about Stick of Butter Smothered Pork Chops Recipe

Comments