Smothered Pork Chops

If you have never had a Vidalia onion, then you should surely try one. Vidalias are a sweet onion grown in Georgia. I use to be one of lose people who just thought a onion was just a onion. Until you savor the different types you really won’t understand.

This recipe is a great recipe to savor this sweet type of onion.


4-6 Pork chops ( bone in or out.)

1 onion ( preferably a sweet one)

6 oz of plain cream cheese

1 15 oz can of cream of onion soup and also use celery

4 envelopes of ranch dressing mix

3/4 cup of white wine

2 tablespoons of vegetable oil

2 tablespoons of unsalted butter

2 tablespoons of flat leaf parsley

Preheat the oven to 350 degrees F.

Coat the pork chops in the dressing mix.

Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the pork chops and cook undisturbed until it gets a nice golden brown color. Turn the pork chops, add the butter to the pan, and cook until the pork chops are just golden brown on the reverse side, 3 minutes more. Transfer the pork chops to a large baking dish.

To the skillet, add the onion and a pinch of salt, i also add creole seasoning to taste cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the onions on top of the pork chops.

In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the pork chops and onions.

Bake, uncovered, until the pork chops are cooked through, 30-45 minutes depending the thickness of the chops. Sprinkle with parsley and serve. 


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