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Sour Cream Pork Chop and Vidalia® Onion Gravy

Rated as 4.45 out of 5 Stars

"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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Ingredients

50 m servings 362 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 362 calories; 21.1 g fat; 9.6 g carbohydrates; 32.8 g protein; 97 mg cholesterol; 770 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

Followed recipe exactly but it wasn't all that the reviews would lead you to believe. Pork chops were virtually tasteless and tough. Won't be repeating this.

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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...

It was scrumptious!!! I did make changed because I didn't have two of the seasonings. They were Cajun Seasoning & Dried Savory. I added 1 tsp. Chili Pwdr. &1/8 tsp. of Cayenne Pepper. I am goin...

Pork chops were tender and the "gravy" added a nice sauce to the chops and the rice that I served with it.

I made this tonight with a few changes. I didn't have Vidalia onions as they are not available yet in our local stores, so I used yellow onions and also used Dijon mustard as a preference to yel...

Wow! This came out awesome! I added some green beans to make it a one dish meal. The family loved it!!

Followed recipe exactly but it wasn't all that the reviews would lead you to believe. Pork chops were virtually tasteless and tough. Won't be repeating this.

great idea for the sauce i made this as directed it turned out fine but i now make the following changes i simply add garlic and mushrooms and onions to the beef broth and cook until tender i us...

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...