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READY IN 25 mins

Southern-Style Pork Chops

Read Reviews (39)

"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." — Tina C.

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Original recipe makes 6 pork chops Change Servings

2 tablespoons vegetable oil
1 (1 ounce) package dry onion soup mix
6 boneless pork chops
3/4 cup white wine

1/2 cup heavy cream
1 tablespoon garlic powder
salt and ground black pepper to taste

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Directions

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.
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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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 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!

—sarah

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Most Helpful Critical Review

Nov 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.

—SWEETJAM

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48 Ratings

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May 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.

—LYNNE216

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Jun 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.!

—shells

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May 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!

—Kathy A

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Mar 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.

—the4taals

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Feb 10, 2011

Just okay.

—HOTNSPICY

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Feb 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:)

—sheila

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Nutrition

Calories
278 kcal
14%

Carbohydrates
5.3 g
2%

Cholesterol
66 mg
22%

Fat
19.3 g
30%

Fiber
0.4 g
2%

Protein
15.3 g
31%

Sodium
514 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern-Style Pork Chops

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 278
Calories from Fat: 174

% Daily Value *
Total Fat 19.3g 30 %
Saturated Fat 7.9g 40 %
Cholesterol 66mg 22 %
Sodium 514mg 21 %
** Potassium 289mg 8 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 0.4g 2 %
Protein 15.3g 31 %
Sugars 0.9g
Vitamin A 6 %
Vitamin C 2 %
Calcium 5 %
Iron 6 %
Thiamin 41 %
Niacin 45 %
** Vitamin B6 16 %
** Magnesium 7 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.