I have been making this recipe for awhile and have just gotten around to reviewing it. Both my husband and I think it's fabulous!! I use four large boneless chops 2 cloves of garlic and half chicken broth/ half white wine for the 3/4 cup broth. I also usually substitute 2 tsp. cajun seasoning for the 2 tsp. paprika. The sauce can be a bit tricky! Make sure you definitely reduce the juices by half when you remove the chops or the sauce won't be thick enough. Also once stirring in the sour cream do not allow the mixture to boil or it will separate and ruin the sauce. Once done I serve chops and sauce over hot buttered noodles. Scrumptious!! Thanks for a great favorite in our house!
We loved this dish! I didn't seperate the onions/garlic from the chops - just sauted and simmered w/ them the whole time. Also - I too added a splash of white wine and used 3 bay leaves and added some crushed dried rosemary. These three additions alone added great flavor to the chops. Finally I did need to add some cornstarch to the gravy so that it would thicken like we prefer - but no big deal. I was worried that my family would not be happy with a side dish of mashed potatoes two nights in a row BUT since I had this great gravy to pour over them: my family was very pleased. This is a great recipe Clyde - thanks for posting it!
Definitely an easy and yummy recipe!! However SOMETHING was missing (for me at least). Instead of the two tsps. of paprika recommended I added ONE tsp. of SMOKED paprikia. Also I used fat free sour cream although at the end of cooking the sauce I added one heaping tspn. of cornstarch mixed with one tbsp. of water and added that mix to the sauce. We absolutely LOVED the flavor. Also we DID simmer the porkchops for an hour because we like them fork tender. WOW!! Great recipe. Thanks so much.
Preparing for the reveiw I followed the recipe exactly as written. While this was good I expected more and the flavor of the paprkia through it off for me. Perhaps more garlic and less paprika next time I give it a try would enhance this dish. However this will be a "change of pace" recipe but not one I will keep in my "go to" list of family favorites.
I have made this at least 50 times and it's a hit always thanks - update - I have to add that IT IS IMPERATIVE that you reduce the juices in the pan to at least 1/2. Yummy as always - I've made it with chicken several times too!
This is a great recipe. The sauce is perfect for both the meat and on noodles. I didn't change anything and thought it was perfect.
i usually read reviews before i make a recipe but i didn't this time. this recipe was exactly what i was looking for. it was great. i literally licked the plate. altered slightly i used 5 garlic cloves and added fresh sliced mushrooms. i also added a splash of white wine with 1 cup of chicken broth. i simmered them for 1 hour. the chops were moist and the sauce was excellent. i seasoned the chops with reese steak salt and freshly ground black pepper. i'll make this again.
This recipe is great! The sauce was a hit and the pork chops came out so tender. The only changes I made were to sauté some mushrooms with the onion garlic and I only sautéed the pork chops for 45 minutes rather than an hour. I also used a whole can of chicken broth. Thanks for the post.
Our family of 5 loved this recipe. I doubled the sauce ingredients and added more garlic and some fresh rosemary. I also combined a little white wine with chicken and vege stock for the liquid. As suggested if you let this sauce reduce it will dfinately be thick enough. And the pork was so succulent and tender after simmering for an hour. I served this with mashed potatoe and a fresh mixed salad. (Typical Aussie hey). Everyone loved this and I will definately make it again. Thanks.
YUCK! YUCK! YUCK! This recipe took a long time to make and it wasn't worth the time and energy. The chops were like hockey pucks the sourcream curdled and the appearance of the sauce was gross! I won't make this again.
