These pork chops are a breeze to prepare and cook with seasonings and sour cream. Add mushrooms to these pork chops if you like, or leave them out. The sour cream and sweet paprika are added to the pan juices to make a delicious sour cream sauce.
Serve the chops with mashed, baked, or roasted potatoes, green beans or broccoli, and a tossed green salad.
- 6 pork chops, about 1/2 inch thick
- kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 1 onion, chopped
- 4 ounces sliced mushrooms, optional
- 1 garlic clove, minced
- 1 bay leaf
- 3/4 cup chicken broth or bouillon
- 1 cup sour cream
- 2 teaspoons sweet paprika
Sprinkle the pork chops lightly with kosher salt and freshly ground black pepper; set aside.
In a skillet or saute pan, heat the butter over medium heat. Add the onion and cook until softened, about 4 minutes. Add the mushrooms, if using. Continue cooking until the onions are golden and the mushrooms are tender. Add the minced garlic and cook, stirring, for about 1 more minute. Transfer the onions and garlic to a bowl; set aside.
Increase the heat to medium-high and add the pork chops to the skillet. Sear, turning the chops to brown both sides.
Pour off any excess fat, reduce the heat to low, and then add the cooked onions and garlic, bay leaf, and chicken broth to skillet with the browned chops. Cover and cook for about 1 hour, until the pork chops are tender.
Transfer chops to a hot serving platter; keep hot.
Cook pan juices over high heat until reduced by about one-half. Lower heat and add sour cream and paprika. Cook until heated through, stirring constantly; do not boil.
Pour the sour cream sauce over the pork chops.
Serves 4 to 6.
"This was definitely very good. I made it just the way it was directed, but next time I'll be putting more seasons on the pork chops & definitely cooking them less than an hour. Maybe more like 35-40 min. The sauce just makes it so yummy!" J.S.
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