Best Sour Cream Pork Chops Recipes

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.

PORK CHOPS WITH SOUR CREAM-DILL SAUCE

Steps:

• Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and sauté until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
• Transfer pork chops to platter. Spoon sauce over and serve.

PORK CHOPS WITH SOUR CREAM DILL SAUCE

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Place 1/3 cup flour in shallow bowl.
• Coat pork chops with flour, shaking off excess.
• Add to skillet and cook until brown, about 4 minutes per side.
• Transfer to platter.
• Drain all but 1 tablespoon fat from skillet.
• Add onion to skillet and sauté until light golden, about 5 minutes.
• Add paprika and crushed garlic clove and stir 30 seconds.
• Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• Simmer 3 minutes.
• Return pork chops to skillet.
• Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).

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.

PORK CHOPS WITH MUSTARD & SOUR CREAM SAUCE

Steps:

• In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.
• Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.

SAUTEED PORK CHOPS WITH MUSHROOMS, DILL, AND SOUR CREAM

Steps:

• Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.

BRAISED PORK CHOPS IN SOUR CREAM SAUCE

Steps:

• Sprinkle chops with salt and pepper.
• Spray non-stick skillet with cooking spray.
• Heat; add chops; cover and cook for 5 minutes.
• Turn chops; cover and cook for another 5 minutes.
• In small bowl, mix 1/2 cup broth with barbecue sauce; pour over chops.
• Cover tightly; simmer for 10 minutes.
• Remove chops; keep warm.
• In same bowl, mix remaining broth, milk, sour cream and flour.
• Beat until smooth.
• Pour into skillet, cook and stir on med heat for 2 minutes.
• Serve sauce over chops.

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.

RUSSIAN PORK CHOPS AND POTATOES IN SOUR CREAM SAUCE

Steps:

• Spray skillet. Heat it over medium heat. Add potatoes and brown lightly. Set aside.
• Season chops with powders and pepper. Put a little oil in skillet. Cook chops for one minute on each side. Drain fat if necessary.
• Add water. Cover and cook for 10 minutes.
• Add potatoes and mushroom. Cook for 10 more minutes.
• Stir in sour cream. Heat thoroughly, but don't boil.

PORK CHOPS WITH SOUR CREAM AND CHEESE

Steps:

• Grease 13 X 9 inch baking dish and place chops in the dish.
• Place a slice of cheese on each chop and spoon 2 tablespoons of sour cream on top of each slice of cheese.
• Sprinkle with salt, pepper and parsley.
• Cover with foil and bake a 1/2 hour at 350 degrees F.
• Uncover and bake at 325 degrees F. for an hour until cheese and sour cream brown and meat is fork tender.

BRAISED PORK CHOPS WITH SOUR CREAM SAUCE

Steps:

• 1. Heat the oil in a large skillet large enough to hold the chops in one layer.
• 2. Add the chops and cook until golden brown on both sides, about 5 minutes.
• 3. Scatter the carrots, celery, onion, garlic, thyme, bay leaf and parsley around the chops.
• 4. Cover and cook 10 minutes.
• 5. Blend the wine, chicken broth and tomato paste and add to the skillet.
• 6. Cover closely and cook about 25 minutes longer, turning the chops once.
• 7. Remove the chops and keep hot. Add the mustard and sour cream to the skillet and stir.
• 8. Bring just to a boil, but do not boil or the sour cream will curdle.
• 9. Put the sauce through a fine sieve, pressing down with a wooden spoon to extract the liquid flavorings from the vegetables.
• 10. Pour the sauce into a saucepan and add the capers.
• 11. Reheat gently without boiling.
• 12. Spoon the sauce over the chops.

EASY SOUR CREAM AND ONION PORK CHOPS

Steps:

• quickly brown chops in a frying pan(in batches or use more then one pan) over med-high heat. right before they are done pour in a small amount of water to deglaze pan.
• put chops in a baking pan. pour in juice from pan, then sour cream. scatter onion rings over the top.
• cover with foil. bake in low oven (300) for 2 hours or until tender and flaky.

BREADED PORK CHOPS WITH SOUR CREAM DILL GRAVY

Steps:

• If pork chops are thick, pound thin.
• Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
• Dip chops first in flour, then in egg mixture, then in breadcrumbs.
• In a large skillet heat shortening (or oil) to hot.
• Brown pork chops for 3 minutes on each side, or until done.
• Remove and keep warm.
• Pour broth into skillet, scraping to loosen crusty bits.
• Blend the 2 tablespoons flour and dill weed into the sour cream.
• Stir into broth.
• Cook and stir over low heat until thick and bubbly.
• Cook and stir 1-2 minutes more.
• Serve chops with gravy.

SOUR CREAM AND SAUERKRAUT PORK CHOPS

Steps:

• 1. Melt half of butter with half of the olive oil in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden.
• 2. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream. Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
• 3. Once onions are carmelized, add them to the sauerkraut mixture. Pre-heat the broiler.
• 4. In the same skillet add the rest of butter and olive oil; add the pork chops. Fry for 5-6 minutes on each side until pork is just about done.
• 5. Transfer the chops to a broiling pan or cookie rack placed inside a jelly-roll pan. Heap sauerkraut and onion mixture over pork chops, and broil 3-4 minutes or until the topping is golden brown.

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 PARMESAN BREADED PORK CHOPS

Steps:

• Preheat oven to 350.
• Combine sour cream, garlic powder, basil, and oregano in a shallow dish. ( I use tupperware) to make your wet station.
• For the dry station combine bread crumbs & parmesan cheese.
• Dip one pork chop in the wet station and make sure it is completely covered. You may have to use your hands to spread the sour cream.
• Transfer the sour cream pork chop over to the dry station and flip or spoon crumbs all over. Make sure it is completely covered.
• Transfer to a non-greased baking dish. Repeat with other pork chops. Make sure pork chops are not touching in the pan about 1/2 inch apart.
• Bake for 45 minutes or until crumbs are dry and toasted.

PORK CHOPS WITH SOUR CREAM SAUCE

Steps:

• Brown pork chops on both sides; drain oil.
• Add onion, water, caraway seed, paprika, salt, dillweed and garlic powder.
• Cover, reduce heat and simmer for 1 hour, adding more water if necessary.
• Remove pork chops from skillet; keep warm.
• Stir sour cream into skillet, mixing with pan juices to make a sauce. Pour over chops and serve.

PORK CHOPS & POTATOES WITH SOUR CREAM

Steps:

• 1. In large skillet, add pork chops and one pat of butter, cooking on medium heat, turning frequently for 20 minutes. Make sure the chops begin to carmelize.
• 2. Cut up potatoes. You can use 3 extra large Russet potatoes or 1 pound of small Red Potatoes. Cut into large cubes. Add another pat of butter, melt, then add potatoes. Cook on one side of skillet, opposite of the chops for 20 minutes on medium heat, stirring often, until potatoes are cooked.
• 3. Cut up onions, green onions (green onions can be optional), and mushrooms. Cook in skillet until onions are translucent. Mix with potatoes thoroughly. Mix with carmel from chops and any juices.
• 4. Reduce heat and add sour cream. Mix with potatoes and cover cops. Add dash salt and pepper to taste. Serve hot.

SOUR CREAM PORK CHOPS

Steps:

• 1. Trim any visible fat from chops. In a shallow bowl, combine the flour, salt and pepper. Dredge the chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13x9-inch baking dish.
• 2. In a medium bowl, combine soup, broth, pepper, thyme and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions.
• 3. Cover and bake in a preheated 350-degree oven for 45-50 minutes.
• 4. Stir the remaining sour cream into the sauce; top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.