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Pork Chops with Sour Cream and Mushroom Sauce
August 19, 2004

These were good. I had three huge boneless pork chops we had first intended to butterfly and grill. They ended up in the skillet however! I added 1 can of cream of mushroom soup, 12 ounces of sour cream, parsley, salt, pepper, and garlic. I made sure the chops were good and brown on both sides and around the edges before I added the soup mixture. I ended up only having to cook them for 35 minutes once I put in the soup. I had to stay with them and stir frequently. The sauce bubbles up and and "curdles" like milk. I also flipped the chops a little more often than 15 minutes. They tended to stick. This made the house smell wonderful. I didn't serve the gravy with the chops. After 30 minutes it was just too thick. The taste of the chops was very good. I think, however, next time I will toss the whole thing in the slow cooker instead.