Pork Chops In Sour Cream

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Servings: 6 Difficulty: Advanced
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Tender pork chops smothered in a rich, tangy sour cream gravy with onions and sage.
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Pork Chops in Sour Cream recipe image
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Pork Chops In Sour Cream

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 349.5

Description

This comforting classic features thick-cut pork chops browned to perfection and simmered in a luscious, velvety sour cream gravy. The dish balances the savory depth of beef bouillon and caramelized onions with the bright tang of dairy sour cream, all enhanced by earthy dried sage. It is a hearty, protein-packed meal that feels like a warm hug on a cold evening. Perfect for weeknight dinners when you want something substantial yet simple, this recipe comes together quickly with pantry staples. The tender meat pairs beautifully with the thick, luxurious sauce, making it an ideal companion for mashed potatoes, egg noodles, or crusty bread to soak up every last drop.

Ingredients

Directions

  1. In a small bowl, combine the dried sage, salt, and pepper; rub this mixture evenly over both sides of the pork chops.
  2. Heat the shortening in a large skillet over medium-high heat until hot.
  3. Brown the pork chops lightly on both sides, about 2-3 minutes per side.
  4. Drain off any excess fat from the skillet, leaving enough to coat the bottom.
  5. Add the sliced onions to the skillet around the chops.
  6. Dissolve the beef bouillon cube in 1/4 cup of boiling water, then pour the liquid over the chops and onions.
  7. Cover the skillet and simmer gently for 30 minutes, or until the pork is cooked through and tender.
  8. Remove the pork chops and place them on a warm serving platter; keep warm.
  9. In a small bowl, whisk together the sour cream and flour until smooth.
  10. Slowly stir the onion and broth mixture from the skillet into the sour cream mixture to temper it.
  11. Pour the cream mixture back into the skillet with the remaining onion juices.
  12. Cook over medium heat, stirring constantly, until the gravy thickens and just begins to boil.
  13. Add a little more water if necessary to reach your desired gravy consistency.
  14. Pour the hot gravy over the pork chops on the serving platter.
  15. Garnish with snipped parsley and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 349.5kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 5.4g27%
Cholesterol 120.0mg40%
Sodium 2530.7mg106%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 43.6g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sour cream from curdling.

For a richer flavor, substitute the shortening with butter. You can also add a splash of apple cider or white wine when deglazing the pan before adding the bouillon.

Ensure the pork chops are dry before seasoning to help them brown properly. Do not let the sour cream gravy boil vigorously for too long, as high heat can cause it to separate or curdle.

Keywords: pork chops, sour cream gravy, comfort food, easy dinner, beef bouillon, onion gravy, quick meal, family dinner, sage, pan sauce, braised pork, classic recipe, homestyle cooking, meat and potatoes, weeknight meal, creamy sauce, pork loin, comforting, savory, budget friendly, leftover friendly
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