Pork Chops With Sour Cream

Pork Chops With Sour Cream Sauce
Diana Rattray
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
574 Calories
37g Fat
13g Carbs
47g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 574
% Daily Value*
Total Fat 37g 47%
Saturated Fat 15g 76%
Cholesterol 172mg 57%
Sodium 312mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 47g
Calcium 163mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These meltingly tender pork chops are a breeze to prepare and cook in a single skillet. Sour cream and sweet paprika are combined with the rich pan juices and chicken broth to make a delicious sauce.

Serve the chops with rice, noodles, or mashed, baked, or roasted potatoes. Green beans, broccoli, or a tossed green salad lend themselves to a complementary side dish.

Ingredients

  • 6 pork chops, about 1/2-inch thick
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter
  • 1 onion (chopped)
  • Optional: 4 ounces sliced mushrooms
  • 1 garlic clove (minced)
  • 1 bay leaf
  • 3/4 cup chicken broth or bouillon
  • 1 cup sour cream
  • 2 teaspoons sweet paprika

Steps to Make It

  1. Sprinkle the pork chops lightly with the kosher salt and freshly ground black pepper; set aside.

  2. In a large skillet or sauté pan, melt 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 minute more. Transfer the onions, mushrooms, and garlic to a bowl; set aside.

  3. Increase the heat to medium-high and add the pork chops to the skillet. Sear, turning the chops to brown both sides.

  4. Pour off any excess fat, reduce the heat to low, and then return the cooked onions, mushrooms, and garlic to the skillet with the browned chops. Add the bay leaf and chicken broth. Cover and cook for about 1 hour, or until the pork chops are very tender.

  5. Transfer chops to a heated serving platter or to a low-temperature oven to keep warm.

  6. Cook the pan juices over high heat until reduced by about one-half. Remove the bay leaf. Lower the heat and add the sour cream and paprika. Cook until heated through, stirring constantly; do not allow to boil.

  7. Pour the sour cream sauce over the pork chops.