Creamy Chicken Pork Chops Recipes

SUNNY'S CREAMY CHICKEN PORK CHOPS

Steps:

• 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. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

CREAMY ONION PORK CHOPS

Steps:

• Sprinkle chops with pepper and salt; transfer to a 4-qt slow cooker. In a large bowl, combine the milk, soups, wine and dressing mix; pour over pork. Cover and cook on low for 8-10 hours or until pork is tender., Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Sprinkle with parsley if desired.

CHICKEN-BAKED CHOPS

Steps:

• In a skillet, brown the pork chops in oil. Transfer to a greased 13x9-in. baking dish. Combine the remaining ingredients; pour over chops. Cover and bake at 350° for 1 hour or until meat juices run clear.

CREAMY PORK CHOP DINNER

Steps:

• Place the potatoes and carrots in a 1-qt. baking dish coated with cooking spray. In a large skillet coated with cooking spray, brown pork chops on both sides. Place over vegetables., In a small bowl, combine the soup mix, cornstarch and soup until blended. Pour over pork chops. Cover and bake at 350° for 1 hour or until meat and potatoes are tender.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

CREAM CHEESE PORK CHOPS

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.

CREAM OF CHICKEN PORK CHOPS WITH RANCH

Steps:

• Add pork chops, cream of chicken soup, ranch packet, and cream cheese to the slow cooker.
• Cook on low for 2-3 hours until pork chops are tender and reach an internal temperature of 145 degrees.
• Once finished cooking remove the pork chops and cover. Stir sauce until combined into a gravy. If you prefer a thinner sauce add chicken broth.
• Serve pork chops with gravy poured on top.

CREAMY CHICKEN PORK CHOPS

Steps:

• Roast your pork chops in your over at 375% for about 45 minutes until brown, If you choose, you may cook them on your grill instead.
• While your pork chops are roasting, place all other ingredients (except your rice) in a sauce pan. Bring to a boil stirring frquently, then simmer for about 30 minutes.
• Prepare your instant rice according to package instructions.
• Season your sauce to taste.
• When your pork chops are done, serve with rice, covering chops and rice with a generous helping of your sauce.

CREAMY PORK CHOPS

Steps:

• Preheat oven to 375 degrees.
• Sprinkle pork chops with salt and pepper.
• Brown pork chops over medium-high heat.
• When chops are browned, but not cooked through, place in a 13x9 baking dish.
• In the same skillet you browned the chops saute the sliced onions until caramelized, sprinkling with a little salt to add flavor and bring out the sugars.
• When the onions are starting to get a little color add your garlic cloves.
• When onions and garlic are nicely caramelized pour over pork chops.
• In the same skillet add the can of cream of chicken soup, milk, salt and pepper to taste, and parmesan cheese. Whisk until all the lumps are gone.
• When this reaches a creamy texture (you may need to add a little water if it's too thick) pour over pork chops and onions.
• Bake uncovered for 45 minutes, depending on the thickness of the chops.

SUNNY'S CREAMY CHICKEN PORK CHOPS

Steps:

• 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. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

PARMESAN BAKED CREAM OF CHICKEN PORK CHOPS

Steps:

• Combine garlic powder, Italian seasoning, and pepper.
• Sprinkle over both sides of pork chops.
• Brown pork chops in oil heated at medium-high in large skillet.
• Place pork chops in a 2 qt (2 L) shallow baking dish.
• In same skillet, combine soup and water; bring to a boil.
• Pour over pork chops.
• Sprinkle with mixture of Parmesan cheese and bread crumbs.
• Bake covered, in preheated 350° F (180° C) oven for 45 minutes.
• Remove cover and continue baking for 15 minutes.

SUNNY'S CREAMY CHICKEN PORK CHOPS

Steps:

• 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. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.