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Sour Cream Pork Chop and Vidalia Onion Gravy

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Sour Cream Pork Chop and Vidalia Onion Gravy
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Prep 10 m Cook 40 m Ready In 50 m

“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

4 (8 ounce) pork chops

3 small sweet onions (such as Vidalia(R)), sliced into rings

1 1/2 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.

Sour Cream Pork Chop and Vidalia Onion Gravy

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 (8 ounce) pork chops
  • 3 small sweet onions (such as Vidalia(R)), sliced into rings
  • 1 1/2 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
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Instructions

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.

Notes

Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 4 Yield: 4 servings