Creamy Pork Chops recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

Pork chops are coated in seasoned breadcrumbs and baked in a creamy white wine sauce. Serve with freshly cooked rice, pasta or potatoes.

5180 people made this

IngredientsServes: 6

  • 6 pork chops
  • 1 teaspoon garlic granules
  • 1 teaspoon seasoning salt
  • 2 eggs, beaten
  • 4 tablespoons plain flour
  • 225g Italian-style seasoned breadcrumbs
  • 4 tablespoons olive oil
  • 1 (295g) tin condensed cream of mushroom soup
  • 125ml milk
  • 75ml white wine

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Preheat oven to 180 C / Gas 4.
  2. Rinse pork chops, pat dry and season with garlic granules and seasoning salt. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in egg and coat liberally with breadcrumbs.
  3. Heat the oil in a medium frying pan over medium-high heat. Fry the pork chops 5 minutes per side or until the breading appears well browned. Transfer the chops to a 20x30cm baking dish and cover with foil.
  4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for 1 hour, cover them with the soup mixture. Replace foil and bake for another 30 minutes.

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Reviews & ratingsAverage global rating:(5970)

Reviews in English (4476)

I have made this dish many times having seen the recipe on the US this site site which has loads of high rating reviews.I can honestly say that it is always received with much praise and I am often asked for the recipe. The pork is so succulent. You can substitute condensed chicken soup for the mushroom. I use Lidl's Italian breadcrumbs. Do try it. It will become a firm favourite on your recipe list.-02 Jan 2016

by HOLLY9000

I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how tender they turn out). I also doubled the gravy, and used 1 can cream of mushroom and 1 can golden mushroom. That really helped keep the dish from having that "some kind of meat covered w/cream of mushroom soup" taste. I also sauteed some fresh mushrooms in the pan I'd cooked the pork in and added them to the soup mixture. I added some extra garlic and just a couple dashes of cayenne. I cooked the chops for 20/20.....needed less cooking time I think cause I'd browned them so well. Turned out wonderful!-07 Jul 2002

by GENEVAJ

I intended to submit this review two weeks ago & since then, my husband has requested this dish three more times. I did change a couple things. I baked for 35 minutes and warmed the sauce in a pot on the stove rather than pouring it over the chops. I also used cream of chicken rather than mushroom, since we're not mushroom fans and doubled the milk rather than using wine. It turned out fabulous. THANKS so much for this recipe!-24 Feb 2003


Creamy Pork Chops recipe - Recipes

The other day I needed a dinner that I could make ahead and leave in the oven. I combined a couple of recipes to come up with this. It was a hit with our entire family.

I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast. The price is usually cheapest that way and I'm all about cutting our food budget. I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together spur of the moment.

Creamy Pork Chops and Potatoes

6-8 pork loin chops (boneless or bone-in)
6 LARGE russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup
1 12 oz. can evaporated milk
3/4 C. water
3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open. I buy mine in bulk so it's easier for measuring)
1/4 tsp. pepper
1/4 tsp. salt

French's fried onions, optional

Grease a 9x13 baking dish. place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

Mix together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French's Fried Onions over the top. Cover with foil and bake at 325 for 2- 2 1/2 hours.

(If your oven cooks low, increase your temperature by 25 degrees. you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

***REMOVE foil the last 1/2 hour to allow browning.

NOTE. If your oven temperature measures on the low side, you MAY need to reduce the water to 1/2 cup or pull the foil earlier. I would also be sure to trim as much fat as you can from the pork.

Joy's Notes: I used 8 pork chops and put this in an 11x14 pan this time. The French Fried onions are a nice touch but not critical. I just had them leftover from Thanksgiving dinner's green bean casserole so I used them. Also - I needed this to bake while I was at church so I set my oven for 275 and left it in for 4 hours. Perfect! ( I did pull the foil off for about 10 minutes and let it sit open in the oven while I finished the rest of dinner)

134 comments:

This sounds delicious!! I'm gonna have to try it!

Same with me going to have to try it

Going to have to try this

I made this tonight for dinner, substituted Russet potatoes for red potatoes leaving skins on turned out delicious

She states in her recipe that she used (10 oz.) cans of cream of mushroom soup.

I can't wait to try your recipes. The layout of your page is so easy to read.

What size soup can? Thank you!

Tammie is correct, just a 10 1/2 oz. can of condensed soup. I use all sorts of brands of it. Thanks for asking - I'll adjust the recipe to be more clear on this!

Please let me know I'm planning on cooking it soon

What size soup can? Thank you!

10 1/2 oz can ( the smaller one NOT family size)

What size soup can? Thank you!

I would think a Campbell's soup can

A regular can of soup I would suppose, do they come in different sizes?

Think I can cook them at 300°for 3 hours?

Made this tonight but added chopped onions on top of the potatoes and ceyanne pepper. It was great!

I'm so glad you liked it! Onions and cayenne are a great addition!

Dont leave house with oven on .cook it when home . Warm up when you get home.

If only wanting to make 4 pork chops does cutting the recipe in half work?? And what would you recommend for cook time?

I'm positive it would work just fine to cut it in half. I'd think you could go with the same cooking time or try shortening it by 15 minutes to half an hour.

No offense, but why do people claim old recipes as their own? My Granny made this recipe all my life. It was and still is my Uncle Jack's favorite meal. You can also replace the potatoes with rice and do the same thing, or use chicken instead of pork. However, your picture looks god.

Thanks for your reply Kellly! Why would I be offended by your comment? I can't speak for other people, but I called this my own because I didn't use a recipe off of the internet or out of a cookbook to do it. :) I'm more of a "dump and stir" cook rather than a recipe follower. It is similar to a chicken and rice dish I make but really, there are only so many ways to put together these few ingredients. Doesn't surprise me at all that your granny made it and I'd bet countless other households have had similar convenient dishes over the past 75 years, which is about how long canned cream soups have been available. If your granny had shared her recipe with me I certainly would have credited her as I shared it here. I try to mention my sources when I have one. Sometimes all I have is an old recipe card from my Mom's recipe box that doesn't have any mention of where she got it. All in all I say HOORAY for several good cooks creating meals their family loves whether they made the recipe up themselves or found it in a book. Thanks for the compliment on my picture! My daughter recently taught me to use a couple of websites that allow you to stitch them together to make the tall strips. I think the picture of the cooked pork chop isn't very clear though. too much creamy sauce covering the pork, but when I cut it to take the picture it didn't make it much more clear. :) When you replace your potatoes with rice, don't you find that when you cook for the 4 hours it gets mushy? I much prefer to do the rice closer to 2 hours rather than the 4 I can do the potatoes in this recipe. Everyone likes it a little different though. I appreciate your eye for detail and the time you took to comment so thoughtfully. Have a fabulous day!


Recipe notes & tips:

  • Pork chops can easily dry out (especially boneless ones), so I highly recommend getting an instant read meat thermometer so you can check the temperature and not overcook them. Pork is safe to eat at 145F (and don't forget the temperature continues to climb for a few minutes after you finish cooking it). It's ok if pork is a bit pink in the middle.
  • You can use either boneless or bone-in pork chops. For larger bone-in chops, you may need to sear them in two batches. If your pan goes dry, I'd add up to 1 tablespoon extra olive oil for the second batch.
  • I recommend taking the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe. They will cook better this way!
  • I don't recommend subbing the cream for a lower fat alternative as it may curdle and the sauce won't be as thick.

Creamy Smothered Pork Chops

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1 x

Description

These Creamy Smothered Pork Chops are tender and so delicious after lightly simmering in a creamy and flavourful sauce. Serve over egg noodles.

Ingredients

  • 6 bone-in pork chops (about 1 inch thick)
  • salt & fresh ground pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 large sweet onion (sliced)
  • 3 cloves of garlic (minced)
  • 2 cups sliced mushrooms
  • 2 tbsp flour
  • 1 tsp dried thyme
  • 1 – 298 mL can of chicken broth
  • ¼ cup white wine (optional: you can use more chicken broth or water instead)
  • ¼ cup heavy cream
  • ¼ cup sour cream or Greek yogurt
  • 2 green onions (chopped)

Instructions

  1. In a skillet on medium/high heat, warm up 1 tbsp olive oil.
  2. Season the pork chops generously with salt and fresh ground pepper, on both sides.
  3. Add the pork chops to the skillet and sear on both sides, about 3 minutes per side.
  4. Remove the pork chops and transfer them to a plate.
  5. Using the same skillet melt 2 tbsp butter.
  6. Add the sliced onions, minced garlic and sliced mushrooms, and cook until soft and the moisture from the mushrooms has cooked off.
  7. Add the dried thyme and flour to the onion mixture, mix well and cook for 1 minute.
  8. Stir in the chicken broth and wine, and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the skillet. If the sauce seems too thick, you can add a little extra water.
  9. Stir in the heavy cream and sour cream.
  10. Add the pork chops and simmer for about 10 – 15 more minutes, or until the chops are cooked thoroughly.
  11. Sprinkle with the chopped green onions and serve over egg noodles or fettuccine noodles.
  12. Enjoy!

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More Delicious 1 Hour Meals:

About Jo-Anna Rooney

I'm Jo-Anna Rooney, the creator, director, creator, baker, maker and home decorator here at A Pretty Life! Sharing a simple home life through uncomplicated home tips, home decor and fresh and easy recipes.

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16 Comments

Sarah

Hi, this recipe looks lush! Can this be made a few hours in advance then reheated? Would like to make for visitors but want the cooking out of the way before they arrive. Thanks!

Jo-Anna Rooney

Hi Sarah! I would say yes you could absolutely make this ahead of time, BUT I find that pork chops are best served right after they have been cooked. My worry would be that they would get dry and a bit tough if made too long ahead of time. If I were to prepare it for guests, I would just have everything prepped ahead of time and cook it right before serving.

Rebecca Byrd


Great recipe. The chops were tender and the sauce was luscious. It was like having homemade cream Of mushroom and homemade cream of onions – but 100 times better. I agree about cooking in advance and heating later. If you have everything organized and ready to go, you can do this in about 20 minutes. You need at least 1/2 that time to cook the noodles, so it’s just a matter of a little bit of distraction in exchange for an absolutely delicious meal.

Jo-Anna Rooney

Thank you! I’m so happy you enjoyed this recipe Rebecca!

Amanda Irvin

I would have to say that the pork chops need actual seasoning. They were super tender though. And I accidentally used white wine vinegar… ugggh I ruined it. Willing to try again though!!

Jo-Anna Rooney

Hi Amanda! I hope you do try them again…I think you’ll find that the wine adds a lot of the flavour that may have been missing…but absolutely season as you wish…as mentioned in the recipe I like to season the chops generously with salt and pepper, but if you’re looking for more, you could also try adding some seasoning salt to the chops at the searing stage.

Could I substitute peas for the mushroom? I’ve got a mushroom hater on my hands!

Jo-Anna Rooney

Hi Anne! Yes, you absolutely can leave out the mushrooms and add peas…I also have a mushroom hater haha!

Holy heck this is DELICIOUS! I’m not a fan of pork chops but it was the only meat on sale this week, you’ve made a believer out of me.

This recipe can adapt to a lot of changes. With the pandemic, people aren’t rushing out to the stores for one forgotten ingredient. I promise you this dish holds up well. I didn’t have delicious bone in pork chops but I had slightly less flavorful boneless pork chops. I didn’t have sour cream/yogurt or green onions but I had chive flavored cream cheese. I didn’t have mushrooms but I had peas. My sometimes picky family said it’s one of the best dishes of the year, and I cook for a living!

So if anyone is reading this and on the fence about it, just give it a shot. This is a winner making it’s way into my rotation.

Jo-Anna Rooney

I’m SO happy to read this, it really is such a versatile recipe! Thank you for letting me know how much you enjoyed it, comments like this make my day!

Josie


This was delicious! I used only sour cream as I didn’t have any heavy cream on hand, but the results were fantastic. I think it would be equally good with beef tips or chicken as well. I’d definitely make again!

Jo-Anna Rooney

Great idea to use sour cream…I’m going to try that next time!! I’m so glad you enjoyed this recipe Josie!

Chris R.


An amazing recipe. Has become a weeknight favorite! It is easy and foolproof to make. Thank you very much!

Jo-Anna Rooney

I’m so happy you enjoyed it Chris!

Julia R.


I made this recipe tonight, and the family enjoyed it! I used 8 boneless fast-fry porkchops, and it worked well. I used pepper and garlic powder on them. Will try the thicker bone-in next time. No garlic for my recipe, as I have a garlic hater here!! I didn’t have fresh mushrooms on hand, so used a small can of them, which still worked well. I used the wine. I didn’t have any green onions, but will have to get some for next time I try this. I added some frozen peas, at the stage where you add the pork chops to the creamy mixture, and simmered for 15 mins. Next time I will add more stock, sour cream, cream and maybe more wine, as we like alot of creaminess over our pastas. I didn’t have egg noodles so used the small, pennine rigate pasta, which did the trick. My family thought I had used mushroom soup in this recipe, as that’s what it seems like, with the final product! As mentioned will try this again. It’s a keeper!


Crock-Pot Creamy Italian Pork Chops

Crock-Pot Creamy Italian Pork Chops is an extremely easy recipe to put together. You only need 5 ingredients for the this delicious slow cooker recipe!

I made this recipe for a nice Sunday dinner and served it with a large selection of side dishes. I got the pork chops into the slow cooker earlier in the day (the hardest part is cutting the onion…seriously…EASY!).

The Italian dressing mix gives this recipe a nice tangy taste and the cream of chicken soup helps to keep the pork chops moist and tender.

Now…if you balk at using “cream of” soups that is OK. You can make your own “cream of anything soup mix” that works just great in this recipe and any recipe that calls for a can or two of creamed soups. We get it…not everyone likes to use this ingredient. Us three ladies however are cool with using it since it adds creaminess and convenience to our recipes.

For side dishes to serve this with I made a large pot of mashed potatoes, some steamed veggies (fresh zucchini, squash and green beans) and baked up some rolls to make this a complete dinner.

When the main dish is cooking away on it’s own in the Crock-Pot it frees up time to go all out on the side dishes…


More low carb dinners

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!


Mushrooms are cooked in the same pan (after removing pork chops) in butter for a total of 4-6 minutes. I used baby Bella mushrooms to complement my boneless pork chops.

The sauce is made with Whiskey, heavy cream (or double cream), beef broth (or chicken broth) and Worcestershire sauce. It’s prepared separately from meat and mushrooms and flavored with Italian Seasoning.

Once done, boneless pork chops and mushrooms are returned back to the pan, with sauce spooned all over those tasty chops!

Depending on the thickness of your boneless pork chops, you may just need to reheat them on the stove top. However if they as thick as mine, put them in the oven at 375 F for about 8 minutes until internal cooking temperature reaches 145 F to 155 F. Keep in mind that they cook and dry out fast and once out of the oven, the momentum of heat will continue cooking them a bit further.

If you enjoy tasty boneless pork dishes, you might also enjoy these delicious pork chop recipes:
Honey Balsamic Pork Chops
Pork Chops in Creamy Garlic and Herb Wine Sauce


Creamy Pork Chops

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Share This Recipe

A sour-cream based sauce is what makes these pork chops creamy and extra-delicious. Our Creamy Pork Chops only take 20 minutes to make in your skillet, so you can enjoy this pork chop recipe any day of the week!

What You'll Need

  • 1 / 4 cup all-purpose flour
  • 3 / 4 teaspoon salt, divided
  • 1 / 2 teaspoon black pepper
  • 4 boneless center-cut pork chops
  • 2 tablespoons vegetable oil
  • 1 / 4 cup white vinegar
  • 1 (8-ounce) container sour cream
  • 2 tablespoons sugar
  • 1 / 8 teaspoon ground cloves
  • 2 bay leaves

What to Do

  1. Combine flour, 1/2 teaspoon salt, and pepper in a shallow dish. Dredge pork breakfast chops in flour mixture.
  2. Heat oil in a large skillet over high heat. Add chops, and cook 5 minutes on each side or until golden. Remove chops from skillet.
  3. Add vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in remaining 1/4 teaspoon salt, sour cream, and next 3 ingredients simmer 5 minutes. Remove and discard bay leaves pour sauce over pork chops.

Just So You Know!

  • A 3.5-ounce serving of a pan-fried pork chop has about 1/2 the saturated fat and 40 percent less cholesterol than the same amount of pan-fried sirloin.
  • Want even more "Quick & Easy" dinner recipes? Check out our free eCookbook, Fuss-Free Meals: 35 Simple Skillet Recipes and One-Pot Recipes!
  • We've got more pork chop recipes right here! Try our Balsamic Pork Chops, our Spicy Mustard Pork Chops, or our Southwestern Pork Chops.

If you love these recipes, then you'll love this FREE eCookbook!

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Ratings & Comments

Thanks for your comment. Don't forget to share!

I was planning to make this tonight. I didn't find a rating for the recipe just people saying bad things to each other. I will make this and let you know how it is. If U don't know to turnthe heat down cooking cream sauce you should stick to frozen dinners

The recipe actually doesn't specify what size chops or how thick. also, I was always taught tolerance, no need for hateful.

We recommend using boneless center-cut pork chops which are usually about 1/2 inch thick.

If a person doesn't know to turn down the heat when making the cream sauce they probably shouldn't be cooking!

Why do people have to be so hatin' all the time/ This might have been from a newbie to cooking. looking for hlep.

Your short but very nasty comment just makes you look very small. I am sure that at some point in your lift you were a beginner. Perhaps being arrogant is something that was instinctive.

Was there a typo? 2 TBS of sugar in 1 cup of sour cream makes a pretty sweet sauce for meat, reminded me of cheesecake! Also, directions should be more specific. It says to heat oil on high and never mentions turning it down, even when making the cream sauce. Time was way off, after 5 minutes a side my chops were still raw. I ended up adding a can of cream of chicken soup and some more sour cream and simmering for 15 more minutes in order to make it edible. That' an old standby recipe but I was looking for something new, won't be making this again.

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  • 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • ⅓ cup minced shallots
  • 8 ounces sliced mixed mushrooms, such as cremini, shiitake & oyster
  • ½ cup dry white wine
  • ⅓ cup half-and-half
  • ½ cup chopped fresh herbs, such as chives, tarragon and/or parsley

Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.

Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.


Creamy Spinach Mushroom Pork Chops

These spinach mushroom pork chops have a creamy garlic sauce that comes together quickly and makes an excellent weeknight dinner.

These creamy mushroom spinach pork chops are ready in about half an hour. To make them, start by searing the pork chops on both sides in a skillet (I prefer cast iron, but any frying pan that's not too shallow is fine). You then take the pork chops out of the pan and transfer them to a plate. The sauce is made by sautéing the mushrooms with some garlic and Italian seasoning, then adding in some flour (thickening agent), chicken broth, lemon juice, and cream. The pork is finished in the sauce, and then spinach is added in right at the end. (Full ingredients & instructions are in the recipe card below).

mashed potatoes, rice, pasta, or steamed veggies. Crusty bread would also be delicious to mop up that cream sauce.



Comments:

  1. Tushura

    Yes indeed. It happens.

  2. Jeshurun

    I'm sure this doesn't suit me at all. Who else can suggest?

  3. Fitzgerald

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  4. Akinorr

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  5. Shaktibar

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