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Campbell’s Glazed Pork Chops: A Culinary Classic

I can almost smell it now – the comforting aroma of my grandmother’s kitchen, filled with the savory scent of pork chops simmering in a rich, onion-infused glaze. As a child, these Campbell’s Glazed Pork Chops were a weeknight staple, a simple yet satisfying dish that always brought the family together. Each bite was a warm hug, a reminder of home and the simple joys of shared meals. The perfectly browned pork, the sweet and savory glaze, and the memories attached to this dish have made it a lifelong favorite.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Dietary Type: Not Gluten-Free

Ingredients

2 tablespoons cornstarch
½ cup water
1 tablespoon margarine
6 pork chops, ¾” thick
1 can Campbell’s French onion soup
2 tablespoons packed brown sugar

Equipment Needed

Skillet
Cup or small bowl
Measuring spoons and cups

Instructions

In a cup or small bowl, mix the 2 tablespoons of cornstarch with the ½ cup of water until smooth. This ensures no lumps form when you add it to the sauce.
In a skillet, heat 1 tablespoon of margarine over medium heat. Make sure the skillet is hot before adding the pork chops to get a good sear.
Add the 6 pork chops to the skillet and cook until browned on both sides. This usually takes about 3-5 minutes per side, depending on the heat of your skillet. The browning adds flavor and texture to the final dish.
Add the 1 can of Campbell’s French onion soup and 2 tablespoons of packed brown sugar to the skillet with the pork chops. Stir gently to combine the soup and sugar, ensuring the sugar dissolves evenly.
Heat the mixture to a boil. Once it’s boiling, cover the skillet and cook over low heat for 5 minutes, or until the pork chops are cooked through. The internal temperature of the pork chops should reach 145°F (63°C).
Remove the pork chops from the skillet and keep them warm. You can place them on a plate and cover them with foil to retain heat.
Add the cornstarch mixture to the sauce remaining in the skillet. Cook until the mixture boils and thickens, stirring constantly. This usually takes about 1-2 minutes. The cornstarch helps to create a glossy and flavorful glaze.
Serve the thickened glaze over the cooked pork chops. Garnish with fresh parsley, if desired.

Expert Tips & Tricks

Achieving the Perfect Sear: Pat the pork chops dry with paper towels before searing. This helps them brown better and prevents them from steaming in the skillet.
Preventing a Soggy Glaze: Ensure the pork chops are completely cooked before adding the cornstarch slurry. Overcooking the glaze can lead to a gummy or sticky texture.
Enhancing the Flavor: Add a splash of Worcestershire sauce to the glaze for a richer, more complex flavor. A pinch of garlic powder or onion powder can also enhance the savory notes.
Make-Ahead Tip: The glaze can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving. The pork chops can be seared and then finished in the glaze just before serving for the best results.
Thickening Issues: If the glaze doesn’t thicken enough, mix another teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Continue cooking until thickened.

Serving & Storage Suggestions

Serve these Campbell’s Glazed Pork Chops immediately after cooking for the best flavor and texture. They pair perfectly with mashed potatoes, steamed rice, or a simple green salad. The sweetness of the glaze complements starchy sides and provides a lovely contrast to fresh greens.

Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork chops in a skillet over low heat with a little of the glaze, or microwave on low power until heated through. Be careful not to overheat, as this can dry out the pork. Freezing is not recommended, as the texture of the pork and glaze may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	405.7 kcal	N/A
Calories from Fat	185 g	46%
Total Fat	20.6 g	31%
Saturated Fat	6.5 g	32%
Cholesterol	137.3 mg	45%
Sodium	497.3 mg	20%
Total Carbohydrate	10.3 g	3%
Dietary Fiber	0.4 g	1%
Sugars	5.8 g	N/A
Protein	42.8 g	85%

Please note that nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: While this recipe relies on Campbell’s French onion soup, which contains gluten, you can find gluten-free French onion soup alternatives. Be sure to check the label carefully. Use a gluten-free cornstarch to ensure no trace gluten.
Spice It Up: Add a pinch of red pepper flakes to the glaze for a hint of heat.
Sweet & Tangy: Substitute apple cider vinegar for a tablespoon of the water for a tangy twist.
Herbal Infusion: Add fresh thyme or rosemary sprigs to the skillet while the pork chops are simmering for an aromatic flavor.
Vegetable Boost: Sauté sliced onions, mushrooms, or bell peppers in the skillet before adding the pork chops for a more complete meal.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in pork chops for this recipe?
A: Yes, bone-in pork chops work well and may add more flavor. Just be sure to adjust the cooking time as needed to ensure they are cooked through to an internal temperature of 145°F (63°C).

Q: Can I use a different type of soup?
A: While Campbell’s French onion soup is traditional, you could experiment with other cream-based soups like cream of mushroom or cream of celery for a different flavor profile.

Q: How can I tell if the pork chops are done?
A: The best way to check doneness is to use a meat thermometer. Insert it into the thickest part of the chop, avoiding the bone. It should read 145°F (63°C).

Q: Can I bake these pork chops instead of cooking them on the stovetop?
A: Yes, you can bake them. Sear the pork chops in a skillet, then transfer them to a baking dish. Pour the soup and sugar mixture over them, cover, and bake at 350°F (175°C) for about 20-25 minutes, or until cooked through. Thicken the sauce on the stovetop afterward.

Q: Can I use pork tenderloin instead of chops?
A: Yes, you can. Sear the pork tenderloin and then cook in the glaze. The timing will differ and you will want to ensure you meet the same internal temperature of 145°F (63°C).

Final Thoughts

These Campbell’s Glazed Pork Chops are a testament to the fact that delicious meals don’t have to be complicated. With just a handful of ingredients and a few simple steps, you can create a comforting and satisfying dish that’s perfect for a weeknight dinner. I encourage you to try this recipe and experience the simple joy of a home-cooked meal. Feel free to experiment with variations and substitutions to make it your own. And most importantly, share it with loved ones and create your own cherished memories around the table. Bon appétit!

Campbell’s Glazed Pork Chops Recipe