Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes.
Sour Cream Pork Chop And Vidalia® Onion Gravy
This updated version features red onion and strips of roasted poblano chiles, which lend a slight smoky flavor and a bit of heat.
Recipe Summary Sour Cream Pork Chop And Vidalia® Onion Gravy
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.Ingredients | Pork Chops And Gravy
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
Directions
Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions.
Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions.
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.
Info | Pork Chops And Gravy
prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
TAG : Sour Cream Pork Chop And Vidalia® Onion Gravy
Main Dish Recipes, Pork, Pork Chop Recipes, Braised,
