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.

MRS.G
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

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.

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  • 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 Facts

262 calories; 15.9 g total fat; 54 mg cholesterol; 986 mg sodium. 11.7 g carbohydrates; 17.1 g protein; Full Nutrition


Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2007
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! Read More
(36)

Most helpful critical review

Rating: 1 stars
03/28/2011
Not a good combination. Very plain. The pork chops were dry. This is not how pork is supposed to be cooked. Read More
(6)
127 Ratings
  • 5 star values: 69
  • 4 star values: 40
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
03/06/2007
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! Read More
(36)
Rating: 5 stars
02/25/2004
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. Read More
(31)
Rating: 5 stars
08/29/2002
This recipe is a keeper! I used chicken pieces instead of pork chops and served with mashed potatoes. Great recipe! Read More
(22)
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Rating: 5 stars
02/18/2003
I loved the gravy for this. We did not have chicken broth so I substituted one cup of beef broth from bouillion. I also took the chops out and added 2TBSP cornstarch dissolved in 1/4C cold water to thicken it and it came out terrific. Loved it over some mashed potatoes. As for the chops they could have been more tender but it is always possible it was the meat I bought. Read More
(10)
Rating: 4 stars
03/14/2008
I use this recipe but vary it slightly. I use cream of mushroom soup and cream instead of the chicken soup and broth This makes a thicker and richer sauce. I also add some ground black pepper and curry powder and include green pepper and mushrooms while I cook the onion. It is simple and very tasty. If you want to leave it unattended while you do other things pour the whole thing into a greases and covered casserole dish and put it in the oven for 20 minutes at 325. I serve it with over buttered egg noodles. Simple tasty and hearty on a winter's night. Read More
(10)
Rating: 5 stars
10/06/2009
This recipe was so delicious!!! I made this for Sunday dinner and my family loved it. Instead of pork chops I use chicken chops. I also added in fresh mushrooms cause we just love mushrooms and a pinch of cayenne pepper just to add a lil bit of spice to it. Since I like my gravy to be a lil thicker I use a tablespoon of flour. I will definitely make this again and again. Love it!! Read More
(9)
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Rating: 5 stars
11/23/2009
This recipe was so simple and so very delicious i have tried it with porck chops and chicken. both turned out great! I added a little basil and oregano. Read More
(8)
Rating: 3 stars
10/05/2009
This was just ok. Made it as per the recipe but when I tried the sauce it was just to bland and runny. Put it back onto the stove added spices and cooked a bit more. I did use chicken and it left the breast very tender and moist so that's a plus. Since the sauce was to thin for me I mixed it into brown rice. It was good this way. Adding some hot sauce made it better. Thanks. Will use the recipe again but with some changes. Read More
(7)
Rating: 4 stars
01/26/2010
This was really good! Made it tonight and served with garlic onion mashed potatoes with parmesan. I followed the ingredients but changed the method. I caramelized my onion with a touch of olive oil and a bit of chicken broth. When it was golden brown I added the garlic and let it cook. Then I seared the chops (steaks in my case) and removed those as well. Deglazed the pan with the broth then whisked in the soup and added the onion. This loses a star only because I had to add a corn starch slurry to thicken it up to our liking. The flavor was wonderful tho and I'll be making it again. I didn't find it overly "chickeny" at all. Read More
(7)