Author: Susanne at Dish With Me
Photography: Susanne at dishwithme.com
These Sour Cream Pork Chops were one of my favorite meals as a child. My mom made them many times throughout my childhood, but I never did get the exact recipe.
Many years ago, I had a craving for them, so I set out to make them according to how I remember them tasting and this is what I came up with. I didn’t get the recipe exactly the same, but I got it pretty darned yummy, if I do say so myself.
These pork chops are tender and moist and uber creamy 🙂
If you are having a busy day or week, these chops are perfect for an easy dinner. Really, you just salt and pepper the chops, mix the sour cream mixture, cook the onions and mushrooms, then brown the chops and bake. Viola!
AND, one very important part of the picture is you will only dirty one pan making these, so cleanup is fairly easy! That is a win-win, as far as I am concerned! Easy to prepare and easy cleanup makes this recipe a stellar idea for a weeknight meal.
These tender, creamy pork chops pair perfectly with mashed potatoes and/or my Garlic Spinach recipe…yum! You’re in for a treat.
Do not overcook!
HELPFUL HINTS FOR SOUR CREAM PORK CHOPS
My Kelsey doesn’t really care much for pork chops, so I tried adding two chicken breasts in with my pork chops and, guess what? They were delicious, too!
My favorite chops for this dish are boneless and really thick…that way they stay nice and moist, if you don’t overcook them.
In case you don’t know, the French fried onions I’m talking about can be found in the salad dressing isle. Some come in a plastic container and some come in a bag.
If you don’t like mushrooms, leave them out. If you don’t have any, leave them out, it will still be good.
Cavender’s Greek seasoning
Orrington Farms broth base – beef
Granulated onion powder
Granulated garlic powder
French onion soup – undiluted
Portabella or button mushrooms
Boneless pork chops
Freshly ground pepper
French fried onions
LINKS TO OTHER RECIPES
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LINKS TO PRODUCTS USED
I use these broth bases ALL. THE. TIME.
This is my whisk.
SOUR CREAM PORK CHOPS
- 16 ounces sour cream
- 1 cup flour separated in half
- 1 teaspoon Cavender's seasoning
- 2 teaspoons beef broth base Orrington Farms
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cans French onion soup undiluted
- 2 Tablespoons EVOO
- 1 to 2 medium yellow onions cut in half, thinly sliced
- 16 ounces portabella mushrooms baby bellas, cleaned and sliced
- 6-8 boneless pork chops
- 1 teaspoon Kosher salt
- 25 grinds freshly ground black pepper
- 1/2 to 1 cup French fried onions
- Pre-heat oven to 350°F
- In a medium bowl, combine the sour cream, 1/2 cup flour, Cavender's seasoning, sage, garlic powder, onion powder, beef broth base, beef broth and cream of mushroom soup. Whisk together. Set aside
- In a large oven safe pan, heat EVOO on medium-high heat. Add butter, EVOO, onions and mushrooms. Cook to desired doneness. Approximately 15 minutes. Remove to a bowl or plate.
- Salt and pepper the pork chops. then coat them with flourr.
- In the same oven safe pan you used to cook the onions and mushrooms, heat another 2 Tablespoons EVOO. Add the seasoned pork chops. Cook just long enough to brown each side. Remove the pan form the heat.
- Leave the pork chops in the pan and top with the mushrooms and onions. On top of that, add the sour cream mixture.
- To the top of the sour cream mixture, add the French fried onions.
- Place in the pre-heated oven for 20 – 30 minutes, or until desired temperature is reached.
- Let sit about 15 minutes and then serve.