Pork Chops in a Sour Cream Sauce

I love pork chops.  There is something is just grand about the other white meat.  This dish is pretty good if you can get the sauce to turn out right.  I let mine cook a little long so it is not a pretty color but man did it taste good.

 

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Start off with about a 1lb to 1 1/2 lbs of pork.  If you can get thick pork chops, go with that.  They turn out much better.

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Salt and Pepper both sides.  Cook till both sides are golden brown.

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Place your onions over the pork chops.  I used extra onions because I love cooked onions.

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Pour your sauce consisting of stock, mustard, paprika, and sour cream over the pork chops.  Bring to a boil and then lower and simmer for 30 minutes.

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Serve!  I took some of the sauce and added cornstarch to thicken it up for a tasty gravy on my mashed potatoes.  The cornbread is leftover from chili night.  My plating isn’t pretty but the food was damn good.

 

Pork Chops in a Sour Cream Sauce

1lb to 1 1/2 lbs of pork chops.  Thicker the better (That’s what she said)
Salt and freshly ground pepper
2 tablespoons of vegetable oil
1 medium sweet onion, sliced into rings
1 can of beef stock
1 teaspoon of yellow mustard
1 teaspoon paprika (I like smoked paprika)
8 ounces of sour cream

Sprinkle the pork chops with salt and pepper.

In a large deep skillet, heat the oil over medium heat.  Brown the pork chops on both sides for about 3 minutes till golden brown.

Place the onions over the pork chops.

In a small bowl, combine the stock, mustard, paprika, and sour cream.  Season with some salt and pepper and maybe a little Cajun spice like Tony’s.

Pour the sauce over the pork chops and bring up to a boil.  Reduce to a simmer for 30 minutes.  Stir occasionally.

Serve with a side like rice or mashed potatoes.  You can take some of the sauce and thicken with cornstarch for a nice gravy on the side.