Sunny's Creamy Chicken Pork Chops

102 Reviews

“This recipe is what I reach for when I'm tired and don't want to stand over the stove for hours, but still want to serve a really delicious dinner! A bonus is that it's also a lower calorie entree the way I make it. This dish can also be made with chicken instead of pork; either whole pieces, or chunks, simply adjust cooking time accordingly. Serve with rice, pasta or mashed potatoes.” - by MRS.G

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (14.5 ounce) can chicken broth
salt and pepper to taste

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Metric US

Original recipe yields 2 to 4 servings

Directions

Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

Nutrition

Amount Per Serving (3 total)

Calories
262 cal
13%

Fat
15.9 g
24%

Carbs
11.7 g
4%

Based on a 2,000 calorie diet

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Reviews (102)

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Cassie H

Mar. 6, 2007

"I love this recipe!!! I altered it a little, a can of cream of mushroom instead of cream of chicken, and add rosemary, thyme, allspice, and cloves to the pork chops while they are browning (it smells ..." See moregreat and tastes better) and then allow the chops to simmer in the cream soup. I always have seconds, and seldom have leftovers!"

KAMA

Feb. 25, 2004

"Great recipe. Great taste. I didn't follow the recipe 100%. For one, I preseasoned my pork chops and I cooked it alittle longer in the skillet before adding the sauce. Also, one of the critism by a..." See more few reviewers was that the sauce smelled/tasted like chicken but the meat was pork. Well, I took that into consideration and used vegetable stock instead of chicken broth. It turned out great. It did not smell or taste like chicken. I will certainly use this recipe again."