Sour Cream Pork Chop and Vidalia® Onion Gravy

Sour Cream Pork Chop and Vidalia® Onion Gravy

sirrahmichelle

"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

50 m servings 362 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Followed recipe exactly but it wasn't all that the reviews would lead you to believe. Pork chops were virtually tasteless and tough. Won't be repeating this.

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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 ...

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 ple...

Followed recipe exactly but it wasn't all that the reviews would lead you to believe. Pork chops were virtually tasteless and tough. Won't be repeating this.

great idea for the sauce i made this as directed it turned out fine but i now make the following changes i simply add garlic and mushrooms and onions to the beef broth and cook until tender i us...

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 thic...

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 onion...

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 th...

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