With chops this good, you won’t have to rinse the plates before putting them in the dishwasher. Wine adds delectable flavor, and the meat falls from the bone. This dish is sure to initiate family members into the clean-plate club! —Kristina Wyatt, Catawba, Virginia
- 6 bone-in pork loin chops (8 ounces each)
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1-1/4 cups 2% milk
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 2/3 cup white wine or chicken broth
- 1 envelope ranch salad dressing mix
- 3 tablespoons cornstarch
- 2 tablespoons water
- Minced fresh parsley, optional
- 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 and sprinkle with parsley if desired. Yield: 6 servings.
Originally published as Creamy Onion Pork Chops in Simple & Delicious April/May 2012, p25
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Onion Pork Chops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review