Recipe by MRS.G
"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."
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1 (10.75 ounce) can
condensed cream of chicken soup
1/2 (14.5 ounce) can
salt and pepper to taste
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.
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.
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!
This recipe is a keeper! I used chicken pieces instead of pork chops and served with mashed potatoes. Great recipe!
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.
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sunny's Creamy Chicken Pork Chops
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 143
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