Southern-Style Pork Chops

Southern-Style Pork Chops

45
Tina C. 1

"I came up with this recipe when I was craving something to remind me of growing up in Georgia. Remember to taste before adding additional salt as the soup mix is pretty salty. Serve over white rice, mashed potatoes, or buttered noodles."

Ingredients

25 m {{adjustedServings}} servings 278 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
  2. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.
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Reviews

45
  1. 56 Ratings

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Loved it! Very easy! I made it pretty much as it is written, but didn't have any heavy cream, so I used milk and added about a tablespoon of cornstarch dissolved in a little water to the sauce t...

Excellent. I didn't add any salt since the onion soup is really salty to begin with. Since I never have heavy cream on hand, I substituted about half 1% milk and half cream cheese, and once the ...

Very good! I dredged the pork chops in onion soup mix and flour, browned them, removed them to my dutch oven, made a roux with the leftover flour, oil in pan and wine, added whole milk and water...