Souped Up Pork Chops or Chicken
Elevate your dinner game with this comforting and flavor-packed "Souped Up Pork Chops or Chicken" recipe—a one-skillet wonder that pairs tender, juicy bone-in pork chops or chicken breasts with a luscious creamy mushroom sauce. Seasoned with a blend of garlic and onion powders, thyme, and parsley, the meat is seared to golden perfection before simmering in a velvety sauce crafted from cream of mushroom soup, chicken stock, and a splash of heavy cream. The result is a decadent, savory dish perfect for a cozy weeknight dinner or an impressive meal for guests. Serve it over fluffy mashed potatoes, warm rice, or alongside roasted vegetables for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops or chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup low-sodium chicken stock
- 0.5 cup heavy cream
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Instructions
Season the pork chops or chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Sear the pork chops or chicken breasts for about 3-4 minutes per side, or until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium and add the finely chopped onion to the skillet. Sauté for 3 minutes, stirring frequently, until softened.
Add minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to cook the flour, about 1-2 minutes.
Slowly whisk in the chicken stock until the mixture is smooth and begins to thicken.
Stir in the cream of mushroom soup, heavy cream, dried thyme, and parsley, combining well to create a smooth sauce.
Return the seared pork chops or chicken breasts to the skillet, nestling them in the sauce.
Lower the heat to a simmer, cover the skillet with a lid, and cook for 20-25 minutes or until the meat is cooked through and tender. Pork chops should reach an internal temperature of 145°F (63°C), while chicken should reach 165°F (74°C).
Taste the sauce and adjust seasoning if needed.
Serve the pork chops or chicken with the creamy sauce over mashed potatoes, rice, or steamed vegetables. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
