Best Sour Cream Pork Chop And Vidalia Onion Gravy Recipes

SOUR CREAM PORK CHOPS

Steps:

• In a large skillet, heat oil over medium-high heat.
• Add pork chops and cook for 2 minutes per side until browned.
• In a small bowl combine broth, parsley, mustard, salt, and pepper.
• Pour broth mixture over pork chops.
• Cover, reduce heat to medium-low, and simmer for 1 1/2 hours.
• Stir in sour cream and cook for 3 to 4 minutes or until heated through.
• Do not let boil.
• Serve over hot rice if desired.

BAKED PORK CHOPS IN ONION-SOUR CREAM GRAVY

Steps:

• Preheat oven to 350 degrees.
• Brown chops and move to a 9x13 baking dish.
• Leave 1 tablespoon drippings in pan. Add to pan the flour and onion soup mix. Blend in water. Pour over chops in baking dish.
• Cover with foil and bake for 30 minutes.
• Uncover and continue to bake for another 30 minutes.
• Remove pan from oven.
• Remove chops from pan to serving dish and then add in the sour cream to the liquid in the pan to make gravy.
• Serve immediately.
• Serve with potatoes or noodles.

SOUR CREAM PORK CHOPS WITH VIDALIA ONIONS

Steps:

• 1. IN LARGE SKILLET, HEAT OIL OVER MED. HIGH HEAT. ADD CHOPS, COOK UNTIL BROWN ON BOTH SIDES. PUT ONION RINGS EVENLY OVER CHOPS.
• 2. IN SMALL BOWL, COMBINE STOCK, PARSLEY, MUSTARD, & PAPRIKA & SEASON WITH SALT & PEPPER. POUR BROTH MIXTURE OVER CHOPS. RETURN THE MIXTURE TO A BOIL. REDUCE HEAT TO MED. HIGH & SIMMER 30 MINS, STIRRING OCCASIONALLY.
• 3. STIR IN SOUR CREAM UNTIL BLENDED & COOK UNTIL HEATED THROUGH. THIS CAN BE SERVED OVER HOT COOKED RICE IF DESIRED

PORK CHOPS WITH SOUR CREAM SAUCE

Steps:

• Combine sage, salt and pepper and rub the chops on both sides with the mixture. Brown chops on both sides, lightly, in hot fat. Drain off excess fat. Add the onions and consomme. Cover and simmer 30 minutes, or until the meat is almost done.
• Combine sour cream and flour and pour it over the chops. Simmer, uncovered, 8 to 10 minutes. Sprinkle with parsley and serve. Use the extra sauce over white rice, wide egg noodles, or mashed potatoes.

SOUR CREAM PORK CHOPS WITH VIDALIA ONIONS

Steps:

• 1. Sprinkle pork chops with salt and pepper.
• 2. Heat skillet with Olive oil in it to medium-high heat.
• 3. Fry onions until they start to caramelize. then put aside.
• 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side.
• 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired.
• 6. Pour mixture over Pork Chops and bring to a boil.
• 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile.
• 8. Stir in sour cream until blended and simmer another 4-5 minutes
• 9. Serve over hot rice.

SOUR CREAM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup seasoned flour.
• In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices.
• Dissolve bouillon cubes in boiling water, add can of cream of mushroom soup w/2 Tbs flour dissolved in cold water and pour over chops.
• Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm.
• In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices.
• Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

SOUR CREAM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

PORK IN SOUR CREAM GRAVY

Steps:

• Rub the meat with the crushed garlic, olive oil, salt & pepper.
• Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• Heat olive oil in a large pot (enough to cover the bottom of the pot).
• Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
• Once the meat is browned add enough water to the pot to just cover the meat.
• Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
• Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• When the meat is tender enough allow the water to again almost completely evaporate.
• Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
• Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• Wisk/mix until the mixture is smooth and without lumps.
• Slowly add this mixture to the pot and let it come to a boil.
• Reduce the heat and simmer for a few minutes.
• If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
• Add the bay leaf.
• Bring the mixture to a boil.
• Remove the pot from heat.
• Return the cooked meat to the gravy.
• Let it stand for about 15 minutes in the gravy before serving.