Sour Cream Pork Chop and Vidalia® Onion Gravy recipe

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Ingredients

4 (8 ounce) pork chops
3 small sweet onions (such as Vidalia®), sliced into rings
1 ½ cups beef broth
1 tablespoon Cajun seasoning
1 tablespoon prepared yellow mustard
1 tablespoon paprika
1 teaspoon dried savory
1 (8 ounce) carton sour cream

Nutrition Info

362.2 calories
carbohydrate: 9.6 g
cholesterol: 97.3 mg
fat: 21.1 g
fiber: 2 g
protein: 32.8 g
saturatedFat: 10.7 g
servingSize: -
sodium: 769.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side, add onions.

  2. Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl, pour over the pork chops and onions.

  3. Place a cover on the skillet, bring the liquid to a boil, reduce heat to medium-low, and simmer until the pork is slightly pink in the center, 30 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Stir sour cream into the liquid in the pan, continue cooking until warmed, 2 to 3 minutes.

Recipe Yield

4 servings

Recipe Note

Pork chops with beef broth, onions, and sour cream served with white rice. I tend to make 1 1/2 cups dry rice with 3 cups water in a rice cooker while the pork chops are simmering. Beef broth is good in this, but if you have any leftover French onion soup, try that instead.

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