Glazed Pork Chops

Glazed Pork Chops

20 Reviews 1 Pic
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  Campbell's Kitchen

“These fabulous pork chops taste like more than their simple ingredients. Sauteed chops are served with a savory-sweet glaze of French onion and brown sugar. Serve with roasted potato wedges and green beans simmered in chicken broth.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Mix cornstarch and water.
  2. Melt butter in skillet. Add chops and cook until browned.
  3. Add soup and sugar. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
  4. Remove chops and keep warm. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over chops.

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Reviews (20)

Rate This Recipe
Chris
20

Chris

Very simple. Very quick and very tasty! I loved this recipe. I followed the recipe exactly and added half an onion, sliced very thin, and sauteed until very tender and transparent. A great side item with this recipe is the chicken Stove Top with the extra thickened sauce on top. Great! Thanks!

Kat
13

Kat

This is a great recipe to get on the table in no time flat. I served it with wild rice and corn. Easy, fast, very little clean up. I did not have the canned soup so I substituted 1 packet of dry Lipton Onion Soup mix in 1.5 cups of water. Very flavorful gravy.

Jimbocous
11

Jimbocous

With apologies to Campbell's, lacking a can of French Onion soup, I used left-over beef gravy from the Christmas roast, sauteed some sliced onion (and diced mushroom bits) in first the oil and then the added brown suger, and let the chops simmer in the mixture until tender. If handy, a splash of red wine would be nice. Tasty dish, and one I will make again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 247 cal
  • 12%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 9.3 g
  • 3%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Herbed Pork Chops in Mushroom Sauce

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