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Sunny's Creamy Chicken Pork Chops

Sunny's Creamy Chicken Pork Chops

MRS.G

MRS.G

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 986 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

KAMA
31

KAMA

2/25/2004

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 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.

Cassie H
30

Cassie H

3/6/2007

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 great and tastes better) and then allow the chops to simmer in the cream soup. I always have seconds, and seldom have leftovers!

GINNYG
21

GINNYG

8/29/2002

This recipe is a keeper! I used chicken pieces instead of pork chops and served with mashed potatoes. Great recipe!

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