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Braised Pork Chops

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Sunny's Creamy Chicken Pork Chops

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."

Rate/Review | Read Reviews (96)

What to Drink?
	Chardonnay
	Shaggy's Manhattan
	Mock Champagne

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 to 4 servings

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (14.5 ounce) can chicken broth
salt and pepper to taste

Directions

Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve.