Pork Chops in Cream Sauce

    Pork Chops in Cream Sauce


    55 people made this

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

    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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