Southern-Style Pork Chops

Southern-Style Pork Chops

45
Tina C. 1

"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

25 m servings 278 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Reviews

45
  1. 57 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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. ...

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 t...

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 ...

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...

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 did...

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. ...

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 r...

Just okay.

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...

Made as the recipe described and everyone raved about the taste. I did add a pinch of salt but probably didn't need to. Had rice to soak up the great gravy. Thanks for the recipe!