When I was a bachelor cooking for 2 other roommates this was a 'feast night' for us! We all really liked it. Pork chops simmered in a sour cream and onion sauce with spices.
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!
Read MorePreparing 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.
Read MoreI 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.
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!
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.
The sauce on these chops was awesome! I halved the recipe and used three thick boneless chops. The cooking time was also halved. I also used reduced fat sour cream! Very very good!
I seek out this recipe from time to time. I struggle with the cut of chops, whether I should go thinner and bone-in. I have used 1 inch boneless chops but the meat was tough. I think bone-in would add some additional fat for the pork to simmer in. Update: I had my estranged husband buy the ingredients -- and what did he buy? Thick boneless chops! I started the recipe and let him finish the sauce. I doubled the ingredients for the sauce except for the sour cream. I had the chops simmering on a bare simmer for 1 1/4 hours. His comment when I asked how it turned out? "Oh yeah, the pork shops were good, the sauce was thin however and the chops were a bit dry, actually just ate the last chop last night". He could have added more sour cream perhaps or with a tablespoon of flour. Donita
A recipe that is AWESOME! I have made this countless times for my family since receiving it in an email . I make Pleasant Pork Chops "as is" - no changes - and they are fantastic. If cooks are finding that their chops are too dry, try lowering the heat! I have cooked my pork chops this way for years and as long as you have a tight fitting lid that does not allow for much evaporation, a little liquid, and use the lowest heat your stovetop has to offer, your chops will be moist and juicy every time!
I started making this for my family about six months ago. My husband declared a "short-lister", meaning it's in his faves. I've even changed it up by using chicken breasts instead of pork chops and we love it just the same. On top of rice is our favorite, but we've also made it with mashed potatoes and on top of egg noodles. Delicious each way! UPDATE: When using thicker, boneless chops, use a meat tenderizer, a mallet to pound them down just a bit, and simmer just a bit longer (maybe 10 minutes?) and they will be just as tender and juicy as the bone-in chops.
This was delicious! Thank you so much for sharing the recipe, Clyde! It is definitely going to be in my rotation. I made a few minor changes; sauteed the onions and 1 tbsp minced garlic in margarine then browned the pork chops (seasoned with garlic powder and pepper) on each side before adding 1 cup chicken stock and covering. I let everything simmer in the chicken stock for an hour before removing the chops to add the fat-free sour cream, paprika, pepper, a touch of garlic powder, a bit of crushed rosemary, and Old Bay as I didn't have Bay leaves. After mixing the sauce well, I put the chops back in the skillet and let simmer in the sauce while I mashed my cauliflower and prepared the veggies. My boyfriend came home and said that it smelled great, and upon taking one bite said, "you can definitely make this again! I'm impressed with this dish." Trust me, I can't wait to make it again, because it's healthy and delicious!
Ok so this recipe was so delicious. I literally sat on here for 3 hours reading reviews because pork tends to turn out so dry or so tough. I was concerned because the author didn't mention how big the chops were that he used. I read through over 100 reviews and still felt unsure so after googling pork options I figured out what I would do. I buy my pork chops from costco and they are huge! So I took each one and pounded them down to about 3/4"-1". Then I seasoned them on both sides with Montreal Steak Seasoning. I had sauteed portobello mushrooms beforehand with minced garlic and onion powder (the bf can't stand onion texture). Set stove to almost high, dropped some butter in and seared on each side about 4-5 minutes. I added 1 1/2 cups broth and 1/2 cup white zin (out of white cooking wine). 3 bay leaves as other suggested and some crushed rosemary. If you put the stove on its lowest setting and have a tight fitting lid it's supposed to keep the pork super moist and tender....45 minutes later i checked them and they were done! Boiled the liquid & mushroom mixture down to half and turned off stove. Added 16 oz of light sour cream and 4 tsp paprika. My boyfriend and his fraternity brothers ate every bite. I served them with mashed potatoes and sugar snap peas. I had left overs today and they were even better than last night. The steak seasoning had really absorbed into the meat, making it taste just like a juicy steak! I made 6 pork chops and double the sauce which was perfect
AFTER BROWNING THE CHOPS, I MADE THE SAUCE AND BAKED IN 9X13 PAN (POURING SAUCE OVER CHOPS) for 1hr covered with foil (@350) and spinkled more paprika over chops for color and baked an additional 15min uncovered.
Pretty Dang good recipe. I would recommend making the changes that i made though. They were slight but i think they would make the difference. The first thing i thought when i read the recipe was "dry" pork. I went to go read the reviews and in fact a lot of people said the chops were dry. How do you fix? Easy just cook them less. I cooked mine for 35 minutes instead of an hour. The next thing is the sauce is truely the star of this recipe. I can see using the sauce for other meats such as chicken. Anyways, this is defintely not one of those recipes were you want to use cheap paprika. Go for the gusto here and use some of the more pricey stuff. I used smoke variety but real hungarian paprika would probably also work out nicely. The paprika is one of the bases of the sauce that makes this dish taste so wonderful
Tried this recipe and it came out fantastic. We love beef stroganoff so the sauce was delicious. The meat was moist. I think to prevent it from drying out you need to always make sure you have plenty in the pan while simmering, to almost the top of the porkchops, almost poaching the chops. That way they won't dry out. I didn't have any chicken broth so I used chicken boullion and it came out a bit salty but that was my fault. Not sure how the other reviews sauce came out like salsa. When you saute the onions they have to be cut in rings, not chopped perhaps. All around it was a bit hit with the family and I will definately be making it again and will make it with chicken as well.
Very Tasty, BUT, I think this recipe could be made much faster by grilling or frying the chops until cooked, in the meantime making the sauce separately. This would also save on time and electricity. Thanks Clyde for a yummy sauce.
The name does not do this recipe justice. It's waaaay more than just "pleasant". It's delicious!
Good, but not great. I had to thicken sauce with milk&flour, was very runny. Flavor was OK but not impressive. Pork was not as tender as I like. Overall, not highly impressed.
Fantastic chops, Clyde! My family really enjoyed these. I added extra garlic and a little white wine for some extra punch.Thanks.
This was the best pork chops I have ever had! I just made it tonight. I wasn't expecting the wonderful flavor in the sauce, those caramelized onions and garlic really do the trick. The only change I made was no bay leaf (none on hand) and it was still great. I also let the broth simmer down quite a bit, so i think that intensified the flavor. Will definitely add this to our family favorites.
this was just ok. For such a long cook time I've found other recipes that are equally as good, if not better. My sauce didn't thicken but I think that was my fault (not enough time). Flavor combination was good though.
I am giving this 5 stars just for the sauce! It was so good! I did add rosemary and a splash of white wine. The pork chops were a little dry so next time (because there will definitely be a next time) I am going to cook the pork chops for a shorter period of time. This is easy but tastes like you slaved for hours! My kinda recipe!
I had never cooked anything w/ paprika before, wow, this was really, really good. I only had thin chops, so I combined the bay leaf and 1 cup chicken stock in a pot and boiled covered for 30 min. Then I poured it over the chops and cooked for 30 min. After reading the reviews that the sauce was runny, I made sure I boiled the stock to a 1/4 cup. It came out perfect, very tender. I am going to try this with chicken using white wine for the stock. Thanks for the recipe.
I added extra garlic and used light sour cream. Although this recipe is a tad time-consuming, the results were quite tasty and would be good on chicken as well as pork.
Everyone in my family really enjoyed this cooking method. I'll be honest though, I did not stick to the recipe. We were having it with baked french fries and so did no use the gravy....
Very good - used chicken, browned and kept warm, sauted onions and garlic, deglazed with broth, reduced and added sour cream. Great over noodles.
This was quite good. I added the whole can of broth and extra sour cream to make more gravy. I will make it again however I will add some more seasoning.
This was very simple and delicious. I added a tablespoon or so of flour into my sour cream to thicken it. I also used smoked paprika for a little different taste. I will make this again. Thanks Clyde for the recipe.
Probably the most tender pork chops I have ever had! I used 1.5-2 inch thick chops, and 1 hour was the perfect simmer time. I made 4 times the amount of sauce, a little too much... I think 2 times the amount would have been perfect. My only change was more garlic and a dash of cayenne pepper while the chops were simmering. Make sure you cook your broth down by at least half after you remove the chops. My sauce was a little thin, but cornstarch fixed it. All in all a very tasty recipe that I will surely make again!
My husband thinks the only way to prepare pork chops is to fry. I showed him this recipe and ask him if I made it would he eat it and he finally said yes, but I could tell he thought it would not be good. I made Pleasant Port Chops tonight and after he had several bites, he said several times during the meal, "everything is so good". I did not add wine but I did take someone's advice and crushed some Rosemary into the onion/garlic mixture. Next time, and I think I can safely say there will be a next time, I will not chop but slice the onions. I think the presentation will be better and you will not have some overly browned bits of onion that can be so bitter. Otherwise, I would not change this recipe. It is quick, very yummy. I used bone in Loin chops about 1 inch thick and they were so tender after 1 hour of simmering. For the person who thought it salty, check your broth and other ingredients before adding salt yourself. The Nutritional numbers are very good. Thanks for sharing this recipe.
I followed this recipe exactly and it came out delicious. I'll definately be making this again!
Was easy to make and very tasty. I used French Onion Dip in place of the sour cream and it was wonderful
I struggled between giving this 3 and 4 stars, so I would truly rate it 3.5. Three of those stars come from the chops - I always have a hard time with pork chops being too tough, and even with me using thin cut boneless chops I could cut them with a fork they were so tender. I also really enjoyed the seasonning. The sauce I did not like. I followed the directions to a T, but had to make some major variations as the end result was, in my opinion, like slurping watery sour cream. I added much more paprika than the recipe called for, a generous helping of black pepper, and about a teaspoon of tobasco to give it a bit of a kick which was perfect. My husband said it was even better today, and he would certainly eat it again if I made it, but I'm not sure that I will. The tenderness of the pork, A+, the sauce, D.
I don't know what type of chops the OP intended (thin, thick, bone-in or not) but I used center cut rib chops, about 3/4 inch. I can't imagine cooking chops for an hour and even after 30 minutes or so they were tough and overcooked. The sauce was good although not something we raved about.
These pork chops and sauce are indeed very pleasant. They were very easy to make. Sauce was yummy with mashed potatoes. Excellent recipe Clyde, thanks for sharing a real winner.
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.
I was looking for a recipe for pork chops that didn't involve baking. This recipe was very easy to follow, and very tasty! I didn't remove the onion and garlic, I let them simmer with the chicken broth for an hour. They were so soft, my roommate couldn't even tell what was in the sauce. Also, I only made 2 pork chops but kept the same amount of liquid. I poured the sauce over pasta, and it was still only enough for the two of us. Also, I used smoked paprika and added mushrooms to the sauce about 25 minutes before it was done. My roommate and I ate every last drop.
This recipe has become an absolute favorite at my house. Neither my husband or myself could stand pork chops until I made these. Now it's my husband's favorite meal!
This is my families favorite way to make pork chops. I have made it twice now and I have not really altered the recipe. I served it with brown rice instead of noodles this time. My one comment is that I did not end up with alot of liquid to reduce..in fact I had to add liquid in it to make it not be so strong.
I was a bit skeptical about this because we've never had pork like this but thought I'd try it anyway. It was great! The family loved it. I used the thick cut Costco pork chops they were delicious.
This was wonderful! However, my 8 yo said it was too spicy, I used the Montreal Steak seasoning on the pork chops, I think that may be the reason for the spicyness!
This recipe is perfect as it is but because I like to experiment when cooking I did the following: I added the paprika at the same time as salt & pepper. Along w/ the onions I also sautee red & green onions, orange bell peppers and spinach. After removing the excess fat from the browner pork chops I added back the onion mixture, light sour cream and half & half. Simmered it for a few minutes and Bon Appetite!!
My kids are hard to get to eat anything new, and they loved it. The sauce flavour is similar to The Keg's sauce on the Steak Oscar. Can't wait to make it again!
I am sorry to say that we did not enjoy this at all ... pork was over cooked, and I only cooked it for 30 minutes as opposed to the hour indicated ... could not for the life of me get the sauce to thicken, and took previous reviewers advice to "liven" up the sauce with dismal results. I might try it again, just as there were so many great reviews, but an overwhelming thumbs down tonight.
I have to say that this is my absolute new favorite pork chop recipe. I've tried so many new recipes and have been disappointed. This is the keeper though! The only thing I changed was adding some garlic and onion powder while browning, just for extra flavor. My chops were about 1 1/2" thick and the hour cooking time was perfect. Everyone, including the kids, ate as much as they could. An absolute keeper for us!
I was skeptical about making this after reading the first page of reviews, being a very finicky eater, however i did make them and was not sorry. These chops are delicious. For those of you who said they were bland and had no taste, you must not have taste buds!!.. The only different thing I did was add another clove of garlic otherwise I followed the recipe to the T. Thanks for sharing this one !!!
I'm struggling to find a recipe for pork chops that I love. This one came close and I will probably make again.
This made awesome chops! I did use butterfly porkchops and didn't need to trim the fat but I did leave the onions in the pan for the entire hour that the meat cooked. They were so tender that we didn't need a knife. A big hit with my kids who are only 5 & 6. Definitly a do again and again.
Years ago I had a friend who made a dish very similar to this one and she refused to give me the recipe. I have been looking for this ever since. I only made one change because when I started making this I realized I was out of bay leaves. So I added a little savory and thyme to replace the bay leaves. Everyone loved the dish and this will be made often at our house. Thanks for the recipe!
My fiance LOVED this recipe... he likes his food very plain... as in no veggies or anything... just meat and a sauce with some sort of veggie side dish. Anyway, the flavor was great and I did simmer the chops in the sauce for the hour to make them more tender. One word of caution... the
This is a keeper. I"m Hungarian & make Chicken Paprikas very similar to this & never thought to make it with Pork. Very good!
Pleasant is the perfect word for this recipe. The pork chops are tender. The gravy is tasty, but not bland or overpowering. Served it over rice. Perfect dinner and definitely a keeper!
Pork chops are my new favorite food now! I followed the recipe (might have added a little more sour cream) and it all came out perfect. Even picky eaters liked this!
Clyde, thank you for this recipe. Yum, yum! My hubby doesn't like sour cream so I used a little bit of brown food coloring to fool him. I forgot to reduce juices to half, but in the end it turned out well as I sprinkled about a tablespoon of flour and wisked the sauce. This recipe goes in my fav recipes book!
Family really enjoyed this. The pork was tender and full of flavour. Will do again.
Excellent! This is definitely one of the best tasting pork recipes I've prepared so far. Instead of pork chops, I used pork tenderloin sliced one inch in thickness. To make sure the pork was well cooked, I put it in the oven at 400 degrees for 30 minutes rather than browning it in a skillet. Following this cooking procedure took far less time than browning the pork in a skillet and reducing the 'sauciness' of the onion-garlic mixture in an hour as indicated in the instructions. After the pork tenderloin was properly cooked in the oven, I poured the garlic-onion-sour cream mixture on top of the cooked pork tenderloin. The garlic-onion-sour cream mixture turned out very tasty! Next time , I may add finely chopped mushrooms to the garlic-onion mixture. I will definitely make this delicious pork recipe again. One final note: I was trying to prepare this meal for some time but wasn't able to. The old motto 'good things come to those who wait' fits this recipe! It's a definite winner, which, as mentioned, will definitely be prepared again by yours truly.
Made as is except I substituted olive oil for the butter. Husband went back for thirds. Delicious!
This was good; the pork chops were really tender, but the sauce was too salty. Next time, I will use reduced sodium chicken broth!
My pork chops were a little dry. I feel like it was missing something, but I couldn't figure out what....My boyfriend loved it. I will try again!
Loved it. Only change was I used meat seasoning that contained paprika rather than just plain. Also doubled the sauce and used over mashed potatoes too.
This has been an all time favorite in our home for years. It is easy to make and flavorful. The suor cream make a nice sauce, but be srue to scrape up all the pan drippings and mix in well with the sour cream, this really enhanced the flavor. I often add mushrooms for a littel variety.
These were super easy and very yummy. I used smoked spicy paprika that I purchased at our local spice shop. This would be excellent over rice.
This was pretty good - very moist. I've altered it here and there or substituted seasonings and it's good every time.
My husband and I enjoyed this recipe. I just simmered them for about 35 minutes and they turned out super-moist. Next time I will add mushrooms and more garlic to the sauce and cut back on the paprika. The paprika was overpowering. Definitely recommended, but do use a thick cut pork chop.
This came out so so good! I pretty much followed the recipe exactly except for adding 1 teaspon of roasted garlic when I was sauteeing the onion and I used lowfat sourcream instead of regular. After I browned the porkchops I put the onions and garlic back in the pan and simmered it all together. The sauce is fantastic! Next time I am going to try grilling the porchops and doing the sauce by itself and pour over the top. This is definitely a new staple in my kitchen!
Great recipe! Everyone loved this and will definately make this recipe again. I used a touch and Red Wine to deglaze the pot before adding the chicken stock and it came out excellent!!!
These were absolutely amazing. This sauce was so good that I wished I had something to eat more of it with, after my pork chop was all gone. Cooking so long and low assured the chops came out tender. The flavor of this sauce is amazing. Thanks for a great recipe. This one is a keeper, and will be laminated and put into my recipe box. :)
I normally do not care for pork chops but this is a really great recipe. I will be making this over and over. Delish!
I am giving this a five, even though I did make some changes, and when I make it again, I will make some different changes - the concept was great! My only problem was that the chops were a little tough, but I only had chops that were at least 1 inch thick - next time I will try thinner chops. Otherwise the only changes I made were to use thinly sliced onions instead of chopped, and seasoned the chops with Creole seasoning (from this site), and then used about 1/2 tsp. smoked paprika at the end. The flavor was absolutely wonderful - and easy enough to do for a weeknight meal. I served this with garlic mashed potatoes (lovely with the sauce poured over), steamed sugar snap peas, and a salad of butter lettuce with the Maple-Balsamic Viniagrette from this site. A memorable meal!
We enjoyed this, and the flavor was nice, but it didn't make enough sauce to pour oven noodles, which was a little dissappointing. Husband said he'd eat it again.
Nice recipe. Remember to drain porkchops of all excess fat too reduce curdling sour cream. Very tasty!
I used pork tenderloin instead of chops. This was awesome. Served with some noodles.
Delicious! Only had smoked paprika, so that's what I used and it was still awesome.
The sauce is rich and delicious. I followed the recipe except that I was out of chicken broth so I substituted 1 tbsp of "Better that Bouillon" chicken base (the stuff is great to have on hand) and 1 1/2 cups of water. I also added 1 tsp of white pepper with the paprika. It takes awhile to prepare but it is well worth the wait.
This was delicious! My family isn't crazy about onions, so I used a shallot instead and 2 large cloves of garlic. I also reduced the butter a bit. The sauce was excellent, and not salty at all. I added a pinch of savory too. I served it over noddles. Everyone enjoyed this, so I will be making it again. Thanks for the recipe!
Family loved it! I only had a 1/2 cup of sour cream so I used vanilla yogurt for the other 1/2 and it turned out a little sweet but still wonderful! I also used corn starch to thicken the sauce.
This was really great for some pork chops I had that were a little thicker than I normally get. They came out so tender! Everyone loved them. Thanks!
These were the best pork chops, the sauce is soooo good! I made so much extra sauce cause I was worried I wouldn't have enough, so I now have enough left for something else, I'm going to try it with chicken, I'll let you know how that turns out. thanx Brenda
This was AWESOME. I left the onions in the whole time. Used thick boneless chops and they only took 35 minutes, so watch the cook time or they could dry out. Delicious!
Very nice sauce. I deglazed pan with a little white wine before adding the other ingredients.
This was excellent! This one's going on regular rotation! I made very slight changes: I went with a 75%/25% mixture of chicken broth and white wine. I warmed the mixture in the microzapper and let the bay leaf float in it. I used half butter and half bacon drippings to prevent burning. Quickly sweated the garlic and onion, spooned out from pan, leaving the flavored oils. I cooked the pork chops until an internal temp of 140 degrees (about 10 minutes), plated, and covered with foil and a towel while I finished the sauce. Then deglazed the pan with the broth mixture. Put the garlic mix back in and added the spices. I did reduce the amount of paprika to about 1/2 tsp, added the salt & pepper to taste at this point, added a big pinch of cayenne. Let it reduce, cooled, added the sour cream and served over mashed potatoes. Oh yeah, mashed potatoes are required! You don't want to lose all that sauce! Thanks for offering it to us!
This was delicious! I used thick-cut boneless chops and rubbed them with powdered sage along with the salt & pepper. The sage definitely gives it wonderful depth of flavor. Hubby and picky dad absolutely loved it. Very tender and tasty. THANKS for the 'keeper' recipe!!!
