Sunny's Creamy Chicken Pork Chops

Sunny's Creamy Chicken Pork Chops

102 Reviews 1 Pic
MRS.G
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 to 4 servings

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.

Share It

Reviews (102)

Rate This Recipe
Cassie H
28

Cassie H

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!

KAMA
28

KAMA

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.

GINNYG
20

GINNYG

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

More Reviews

Similar Recipes

Mushroom Pork Chops
(994)

Mushroom Pork Chops

Sage Pork Chops
(883)

Sage Pork Chops

Pleasant Pork Chops
(540)

Pleasant Pork Chops

Italian Style Pork Chops
(471)

Italian Style Pork Chops

My Kid's Favorite Pork Chops
(398)

My Kid's Favorite Pork Chops

Hungarian Pork Chops
(91)

Hungarian Pork Chops

Nutrition

Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Herbed Pork Chops

>

next recipe:

Pleasant Pork Chops