Best Sour Cream Pork Chop And Vidalia Onion Gravy Recipes

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 CHOP AND VIDALIA® ONION GRAVY

Steps:

• Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions.
• Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions.
• Place a cover on the skillet, bring the liquid to a boil, reduce heat to medium-low, and simmer until the pork is slightly pink in the center, 30 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Stir sour cream into the liquid in the pan; continue cooking until warmed, 2 to 3 minutes.

SOUR CREAM PORK CHOP AND VIDALIA® ONION GRAVY

Steps:

• Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions.
• Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions.
• Place a cover on the skillet, bring the liquid to a boil, reduce heat to medium-low, and simmer until the pork is slightly pink in the center, 30 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Stir sour cream into the liquid in the pan; continue cooking until warmed, 2 to 3 minutes.

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 CHOPS WITH SOUR CREAM SAUCE

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear. , Remove chops and keep warm. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with pork chops.

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.