Sour Cream Pork Chop and Vidalia® Onion Gravy

Pork chops with beef broth, onions, and sour cream served with white rice. I tend to make 1 1/2 cups dry rice with 3 cups water in a rice cooker while the pork chops are simmering. Beef broth is good in this, but if you have any leftover French onion soup, try that instead.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 362 Calories

Ingredients

• 1 tablespoon paprika
• 1 ½ cups beef broth
• 1 tablespoon Cajun seasoning
• 1 tablespoon prepared yellow mustard
• 1 (8 ounce) carton sour cream
• 1 teaspoon dried savory
• 4 (8 ounce) pork chops
• 3 small sweet onions (such as Vidalia®), sliced into rings

Recipe Instructions

Step 1

Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions.

Step 2

Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions.

Step 3

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.