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Cream Cheese Pork Chops Recipe
Cream Cheese Pork Chops Recipe photo by Taste of Home

Cream Cheese Pork Chops Recipe

Read Reviews (3)
3.71 3
Publisher Photo
Balsamic vinaigrette perks up these creamy chops that are so easy to make, you can have them on the table in just about 30 minutes. Serve with a quick veggie or a side salad for a delicious meal.—Sherry Thompson of Seneca, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 pork chop with 1/2 cup sauce equals 410 calories, 27 g fat (11 g saturated fat), 118 mg cholesterol, 456 mg sodium, 3 g carbohydrate, trace fiber, 37 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Saucy Pork Chops in Simple & Delicious May/June 2008, p49

Nutritional Facts

1 pork chop with 1/2 cup sauce equals 410 calories, 27 g fat (11 g saturated fat), 118 mg cholesterol, 456 mg sodium, 3 g carbohydrate, trace fiber, 37 g protein.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Cream Cheese Pork Chops(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 9, 2014

From the comments I read, I added 1 teaspoon of balsamic vinegar, and this turned out good.

MY REVIEW
Reviewed Jan. 28, 2014

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.

MY REVIEW
Reviewed May. 9, 2012

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.

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