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Sour Cream Pork Chop and Vidalia® Onion Gravy

Sour Cream Pork Chop and Vidalia® Onion Gravy

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
sirrahmichelle

sirrahmichelle

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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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

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.
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Reviews

SunnyDaysNora
4

SunnyDaysNora

10/15/2013

Fantastic!! The ONLY complaint I have is that the cook time is way off. I used THICK pork chops and set the timer to check them at 30 minutes- they were already at 170!! They would have been absolutely dead at 60 minutes, they were overdone as it was. That being said, the sauce and cook method are awesome and we'll definitely be making this one again.

Hulk
0

Hulk

2/11/2014

Solid recipe. Easy enough. The sauce has nice flavor, but I might stuff some garlic in the pork for a little more kick. I also agree that the listed cooktime is way too long -- we used 1 inch thick chops and we only needed to cook them for about 20-25 minutes -- as it was, there was no pink in them, so I would cut it back a little further next time.

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