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Sour Cream Pork Chops with Vidalia Onions


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Rate this recipe 4.4/5 (8 Votes)


  • Four 1 1/2 to 2-inch thick boneless pork chops
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 cups sliced Vidalia onion, separated into rings
  • 1 cup beef stock
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon yellow mustard
  • 1 teaspoon paprika
  • One 8-ounce container sour cream
  • Hot cooked rice, for serving, optional
  • Chopped fresh parsley, for garnish, optional


Preparation time 10mins
Cooking time 55mins


Step 1

Sprinkle the pork chops with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side. Place the onions evenly over the pork chops.

In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. Serve over hot cooked rice if using. Garnish with parsley if desired.


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