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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

278 calories; protein 15.3g 31% DV; carbohydrates 5.3g 2% DV; fat 19.3g 30% DV; cholesterol 65.7mg 22% DV; sodium 448.9mg 18% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2010
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 until it was the right consistency, added 1 tbsp minced garlic and pepper, poured gravy over chops and baked at 250 for 1 hour while making sides, so tender and flavouful. Read More
(48)

Most helpful critical review

Rating: 2 stars
11/09/2009
I really, really wanted to like this recipe, but for me it had some issues. I make pan gravy a lot so I feel like I know what I'm doing. I think the 3/4 C of wine may have been a tad to much. In the end it was the predominant taste in the gravy. Also, my cream curdled as soon as it hit the pan, which I thought was odd. Finally the garlic powder never fully incorporated into the gravy. If I did this again I would use fresh garlic and sub chicken stock for the wine. Read More
(15)
84 Ratings
  • 5 star values: 54
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/05/2010
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 until it was the right consistency, added 1 tbsp minced garlic and pepper, poured gravy over chops and baked at 250 for 1 hour while making sides, so tender and flavouful. Read More
(48)
Rating: 5 stars
06/01/2009
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 to thicken it a bit. Also, I didn't add any additional salt because the soup mix is quite salty as is. I served it over rice & it tasted wonderful! Read More
(36)
Rating: 5 stars
05/25/2009
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 cream cheese melted it worked really well. This would be gorgeous with chopped scallions on top (if only I'd had some!). Next time I make it I'll serve it with rice to soak up more of the yummy sauce. Read More
(24)
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Rating: 5 stars
06/04/2009
I made this for my boyfriend last night. He called them the 'best pork chops EVER'. The only changes that I made were that I used 1/2 and 1/2 instead of heavy cream (it was all I had) and I didn't add salt. I fried then simmered the chops on the longer side of what the recipe suggested as they were bone-in and very thick. They were crispy looking (I don't eat pork) and the sauce reduced nicely. They smelled amazing while they were cooking. I will be making these again and again. Thanks Tina C.! Read More
(16)
Rating: 2 stars
11/09/2009
I really, really wanted to like this recipe, but for me it had some issues. I make pan gravy a lot so I feel like I know what I'm doing. I think the 3/4 C of wine may have been a tad to much. In the end it was the predominant taste in the gravy. Also, my cream curdled as soon as it hit the pan, which I thought was odd. Finally the garlic powder never fully incorporated into the gravy. If I did this again I would use fresh garlic and sub chicken stock for the wine. Read More
(15)
Rating: 5 stars
05/21/2009
Wow! I made these for dinner last night using the recipe exactly as written. My family devoured these pork chops! They have such a wonderful flavor and they are really easy to make. This recipe will certainly be in my regular dinner rotation - no more Shake-n-Bake pork chops in my house! Thanks for sharing this yummy recipe! Read More
(10)
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Rating: 3 stars
02/10/2011
Just okay. Read More
(7)
Rating: 5 stars
04/25/2012
WOW! These are EXCELLENT Pork Chops! I did take the advice of another reviewer and did everything up to the end of the recipe but then stuck them in my dutch oven and put them into the oven for an hour at 250. They just feel apart! No knife needed!!!! Then I made a gravy from the brown bits left in my fry pan by using a little butter to get all the bits up then added some flour just a teaspoon at a time to thicken. Then I added some of the same wine in prob. 3/4 cup and brought to a boil and lastly I turned it to low and added some cream to make a gravy. (Used all the same ingred. of the pork chops besides the garlic for the gravy. Although I did add some salt and pepper to the gravy.) These pork chops are truely one of my favorites now!!!! My son even said it was just like a meal from a fine dining restaurant!!! I will make again and again! Thank You!! Read More
(7)
Rating: 5 stars
02/04/2011
I loved this recipe...loved it! I did change two things about it I used chicken broth in place of the white wine because I didn't have any and I didn't add no salt because the onion soup packet has deffinately enough. O double the sauce you won't regret it. Served them with mashed potatoes awesome recipe. Thanks so much Tina:) Read More
(6)