- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- 1 tablespoon canola oil
- 4 ounces cream cheese, cubed
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup balsamic vinaigrette
- 1 tablespoon lemon juice
- In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a meat 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. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cream Cheese Pork Chops
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"This is a family favorite and is often requested. I usually serve with smashed red potatoes, green beans and applesauce for Sunday dinner."
"From the comments I read, I added 1 teaspoon of balsamic vinegar, and this turned out good."
"Looking at this recipe before the cooking commenced I thought how amazing these pork chops were going to turn out. The smell alone convinced my landlord to come over and check what was going on. Not to see what I was fixing but to make sure I wasn't storing rotten corpses in my kitchen. A single sniff was enough to guarantee I wasnt eating the rest of the night. One of those smells that makes you stop breathing, all together. I pep-talked myself into mustering the courage to continue fixing my dinner. I had to talk myself into talking myself into finishing dinner. Nearing the end, not knowing if I had the stomach or the breath to finish, I put the plate together and sat down at the table. As i casually ate everything else on my plate, constantly staring at these brain looking, idk [expletive] smelling pieces of what use to be pork, I knew I had to give them a try. Even though every fiber of my being was fighting this impulse I put the mystery looking meat in my mouth. It had the texture of the baseball spit out of the dogs mouth in The Sandlot and the taste of what I am guessing is what the Donner party endured."
"I will make this receipe again but only if I cut down the balsamic to about a tablespoon. The vinegar taste was too overpowering that my husband and I couldn't finish our plates."