Recipe by Tina C.
"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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1 (1 ounce) package
dry onion soup mix
boneless pork chops
salt and ground black pepper to taste
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!
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.
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.
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.
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.!
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!
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:)
* Percent Daily Values are based on a 2,000 calorie diet.
Southern-Style Pork Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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