Cream Cheese Pork Chops Recipe
- 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
- 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.
1 each: 410 calories, 27g fat (11g saturated fat), 118mg cholesterol, 456mg sodium, 3g carbohydrate (2g sugars, trace fiber), 37g protein
Reviews for Cream Cheese Pork Chops
"This recipe is great!! Everyone loved it! However, I did only use half of the suggested amount of vinaigrette. I will definitely make this again."
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.