Sour Cream Pork Chop and Vidalia® Onion Gravy

Sour Cream Pork Chop and Vidalia® Onion Gravy

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sirrahmichelle 0

"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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50 m servings 362 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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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.


  • Prep

  • Cook

  • Ready In

  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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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...

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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