Wednesday, May 3, 2017

Creamy Angel Pork Chop Skillet

My take on the popular Crockpot Angel Chicken that's going around the internet, made with Italian dressing mix and cream cheese, except using pork chops, a homemade cream sauce, and cooked on the stovetop.

Creamy Angel Pork Chop Skillet

Although it's been around for years, I'm guessing that you've likely seen this recipe around the net a lot here lately using boneless, skinless chicken breasts and cream soups in the slow cooker. What is it they say? All things old become new again? Kinda like the rage here lately with the Instant Pot. It's a basic, multi-function electronic pressure cooker pot that's actually been around awhile now, but for some reason, this one brand has picked up a big cult following here lately.

I'm not the biggest fan of boneless, skinless chicken breasts to begin with, and I prefer using my slow cooker more for longer braising types of things like bone-in thighs, whole chickens, beef roasts and even sauces, rather than things that I can whip up on top of the stove in 30 minutes or less. I also didn't have chicken breast, but I did have some assorted pork chops, so I went with those because it sounded good.

As to cream soups, y'all know that, like most southerners, I use them in recipes too. Why wouldn't I? They're convenient and delicious, and, in fact, there are some recipes that just don't taste the same without them! When I can though, I'll whip up a homemade sauce and I thought that would work well here too. I did go with the packet of dry Italian salad dressing and recipe mix instead of making my own though, as I happened to have some in the pantry... though I did use it a little differently.

And last, I have been purchasing Dreamsfield pasta bundles on my subscribe and save from Amazon, so I substituted regular spaghetti for the usual angel hair pasta, since that's what I had on hand.

Such a rebel.

Here's how to make it, and yes, by the way, I've included slow cooker directions, as well as those for boneless, skinless chicken breasts.

Start by heating 1 tablespoon each of cooking oil and butter in a large skillet on medium high. Combine seasoning mix with pepper and Cajun seasoning. Season pork chops on both sides with mixture, reserving any leftover seasoning. Brown chops for about 2 minutes per side in batches, adding an additional tablespoon of oil and butter as needed.


Remove chops and set aside. Add the remaining 4 tablespoons butter to the skillet to make a roux.


sprinkle in the flour a little at a time until blended; cook and stir for 2 minutes.


Begin stirring in the chicken broth a little at a time until incorporated and mixture boils and thickens. Reduce heat to medium, and add cream cheese, stirring until melted.


Stir in any reserved seasoning mix and the parsley.


Return pork chops and any pan drippings to skillet, turn chops to coat, reduce to medium low, cover skillet and cook for 20 to 30 minutes, stirring occasionally, until pork chops are cooked through and tender.


While the chops are cooking, prepare pasta according to package directions. Taste sauce and adjust seasoning as needed, then toss pasta with sauce before serving, or plate pasta, top with pork chops and spoon sauce over the top. Garnish with additional chopped parsley.


If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



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Recipe: Creamy Angel Pork Chop Skillet

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 2 tablespoons cooking oil, divided
  • 6 tablespoons unsalted butter, divided
  • 4 to 6 bone-in pork chops
  • 1 (0.7-oz) packet dry Italian salad dressing and recipe mix (like Good Seasons)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Cajun seasoning
  • 1/4 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 4 ounces cream cheese, softened at room temperature
  • 1/2 tablespoon parsley flakes, plus more for garnish
  • 1/2 pound angel hair or other noodle pasta
Instructions

Heat 1 tablespoon each of the oil and butter in a large skillet on medium high. Combine seasoning mix with pepper and Cajun seasoning. Season pork chops on both sides with mixture, reserving any leftover seasoning.

Brown chops for about 2 minutes per side in batches, adding an additional tablespoon of oil and butter as needed. Remove chops and set aside. Add the remaining 4 tablespoons butter to the skillet, sprinkle in the flour a little at a time until blended; cook and stir for 2 minutes. Begin stirring in the chicken broth a little at a time until incorporated and mixture boils and thickens. Reduce heat to medium, and add cream cheese, stirring until melted.

Stir in any reserved seasoning mix and the parsley, return pork chops and any pan drippings to skillet, turn chops to coat, reduce to medium low, cover skillet and cook for 20 to 30 minutes, stirring occasionally, until pork chops are cooked through and tender.

Meanwhile, prepare pasta according to package directions. Taste sauce and adjust seasoning as needed, then toss pasta with sauce before serving, or plate pasta, top with pork chops and spoon sauce over the top. Garnish with additional chopped parsley.

Cook's Notes: May also serve over cooked rice. Boneless pork chops as well as chicken breasts may also be used; reduce cooking time accordingly, cooking chops only to 145 degrees F and breasts to 165 degrees F on an instant read thermometer inserted into the side of the chop or thickest part of breast. Total cooking time will depend on size and thickness.

Crockpot: Prepare as above, transferring to a 4 quart slow cooker. Pour sauce on top. Cover and cook on low for 4 to 6 hours for bone-in pork chops and 3 to 4 hours for boneless chicken breasts.

Source: http://deepsouthdish.com

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Posted by on May 3, 2016

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10 comments:

  1. Hey Mary!
    This looks goooood! Do you think it would freeze well? I live alone and like to freeze extra meals. Thank you for your great site, I love it!

    ReplyDelete
    Replies
    1. I've not frozen it, so not sure, however my experience is that sometimes cream based sauces like this will separate and have to be reincorporated after defrosting. The solution is to reheat the sauce separately (after thawing in the fridge) until it comes back together, then add the chops to the sauce and slowly warm them through. You don't want to overcook the chops though!

      Delete
  2. Looks so good! I just got back from New Orleans today, and I talked about your blog to my husband the whole time! We went into a place that sold hot sauce and seasoning, and I had to buy "Slap Ya Mama" seasoning because I haven't seen it here in NC! (I usually use Tony Chachere's)

    I do have a question, though...why use part oil and part butter? Does it cause different browning? Different flavor? Just curious!

    Thanks for your awesome blog! I'm always here!

    ReplyDelete
    Replies
    1. Thank you Linda! I've used the oil/butter combo for years. Pretty sure I picked it up from a TV chef along the way. It seems to help temper the butter a bit so it doesn't burn so quickly when browning and yes, it adds flavor too!

      Glad you found some SYM!! I hope that you enjoy trying it. Tony's is more of a Creole seasoning, where SYM is more Cajun and focused on peppers rather than other spices (and sometimes herbs) Tony's has. Keep that in mind when using. I look at SYM as a bumped up spicy all-purpose seasoning salt! Start with a little and add a little more by taste. You don't want to use too much!!

      Delete
  3. Great looking recipe! So glad to see it with bone in pork chops. Seems like there are so many chicken recipes and hubby really likes pork! I also love to see a stove top recipe (I have an instant pot also) as I like the flavors and the tenderness and browning elements. Thanks again for a great recipe!

    ReplyDelete
  4. Two thumbs up!! Can;'t wait to make this tomorrow

    ReplyDelete
  5. Is there anyway to make this non-dairy? It looks so good, but I have a little one with a milk allergy. :( I'm having a hard time adapting some of our favorite recipes.

    ReplyDelete
    Replies
    1. Hi Cassandra! Unfortunately I am not very well schooled in non-dairy cooking, but due to the butter and cream cheese, you would have to make some substitutes to make this similar enough. You could use oils in place of the butter of course but you'd have to look for a vegan substitute. This recipe originally was made with a can of cream soup, so you could make a non-dairy/vegan form of that instead of the homemade roux but you'd have to Google "non-dairy cream soup" for a homemade recipe.

      Delete

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