Sour Cream Pork Chop and Vidalia® Onion Gravy Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by SunnyDaysNora
Reviewed: 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.
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: 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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Cooking Level: Intermediate

Home Town: New York, New York, USA

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Photo by ONIOND
Reviewed: 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!
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Photo by ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA
Reviewed: 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.
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Photo by Molly
Reviewed: 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.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA


 
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