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.
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{affil link}. 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{affil link} 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.
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