Pork Chops in Cream Sauce

    25 minutes

    Be careful not to oversalt the sauce as the soup is pretty salty. Serve over white rice, mashed potatoes or buttered pasta.

    59 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 (30g) packet dry onion soup mix
    • 6 boneless pork chops
    • 3/4 cup white wine
    • 1/2 cup heavy cream
    • 1 tablespoon garlic powder
    • salt and ground black pepper to taste

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat the oil in a large, deep frypan 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 middle, 4 to 6 minutes per side. Remove the chops from the frypan 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.

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    Reviews in English (62)


    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!  -  29 May 2009  (Review from Allrecipes USA and Canada)


    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.  -  04 Mar 2010  (Review from Allrecipes USA and Canada)


    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.  -  23 May 2009  (Review from Allrecipes USA and Canada)