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Sour Cream Pork Chops with Vidalia Onions Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Sour Cream Pork Chops with Vidalia Onions Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 4 1 1/2-2-inch thick pork chops
  • 2 tablespoons vegetable oil
  • 1 1/2 cups sliced vidalia onion, separated into rings
  • 1 cup beef stock
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon yellow mustard
  • 1 teaspoon paprika
  • 1 (8 oz) container sour cream

Preparation

Sprinkle the pork chops with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side. Place the onions evenly over the pork chops.

In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. Serve over hot cooked rice if using. Garnish with parsley if desired.

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Preparation

Sprinkle the pork chops with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side. Place the onions evenly over the pork chops.

In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. Serve over hot cooked rice if using. Garnish with parsley if desired.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product