Sour Cream Pork Chop and Vidalia® Onion Gravy Recipe -
Sour Cream Pork Chop and Vidalia(R) Onion Gravy Recipe
  • READY IN 50 mins

Sour Cream Pork Chop and Vidalia® Onion Gravy

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions.
  2. Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions.
  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.
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Reviews More Reviews

Oct 15, 2013

Fantastic!! The ONLY complaint I have is that the cook time is way off. I used THICK pork chops and set the timer to check them at 30 minutes- they were already at 170!! They would have been absolutely dead at 60 minutes, they were overdone as it was. That being said, the sauce and cook method are awesome and we'll definitely be making this one again.

May 22, 2015

Recipe Group Selection: 16, May 2015 ~ I halved the recipe and used thin pork chops as that is what I had on hand. The flavor is very good, but I would have liked the gravy to be a little thicker. A little flour/water mix would be an easy fix for a thicker gravy. I used 'Cajun Spice Mix' from AR for the seasoning. We loved the taste of the Vidalia® onions cooked with the pork and broth. Served this over egg noodles cooked in beef broth and fresh fruit. I would make pork chops this way again.


5 Ratings

May 22, 2015

Made these for Recipe Group. I decided to dredge the pork chops in flour first and cooked them in some vegetable oil. After reading another review, I just used 1 cup of beef broth, which was plenty, and I left the seasonings the same. I didn't take a picture of these because they didn't look so pretty; my sour cream separated a bit in the sauce. They tasted great though, and I served them along side a baked potato. The sauce was nice on the potato. I used Creole Seasoning from this site for the Cajun, and it gave it a nice kick. I didn't have savory, so I used thyme.

May 21, 2015

Recipe Group: Very good sauce! I would say sauce, it's not quite thick enough to be a gravy, but super yummy for all that. I overdid my pork a bit, didn't time it but just waited until the onions were cooked through and then added the sour cream. Next time I might saute the onions a bit before pouring on the sauce, because I love Vidalias with a lil caramelized action. Thanks for the recipe, sirrahmichelle!

Feb 11, 2014

Solid recipe. Easy enough. The sauce has nice flavor, but I might stuff some garlic in the pork for a little more kick. I also agree that the listed cooktime is way too long -- we used 1 inch thick chops and we only needed to cook them for about 20-25 minutes -- as it was, there was no pink in them, so I would cut it back a little further next time.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 770 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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