Pork Chops With Sour Cream

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/5/22
Pork Chops With Sour Cream Sauce
Diana Rattray
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
224 Calories
18g Fat
6g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 224
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 44%
Cholesterol 61mg 20%
Sodium 2946mg 128%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 10g
Vitamin C 1mg 7%
Calcium 76mg 6%
Iron 1mg 3%
Potassium 224mg 5%
*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, to taste

  • Freshly ground black pepper, to taste

  • 3 tablespoons unsalted butter

  • 1 medium onion, chopped

  • 4 ounces sliced mushrooms, optional

  • 1 clove garlic, minced

  • 1 bay leaf

  • 3/4 cup chicken bouillon, or chicken 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.