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.

 

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.

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

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

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.

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.