Sour Cream Pork Chops with Vidalia Onions

Sour Cream Pork Chops with Vidalia Onions

Photo by Jo A.

  • Prep Time


  • Total Time


  • Servings



  • Four

    1½ to 2-inch thick boneless pork chops

  • Salt and freshly ground black pepper

  • 2

    tablespoons vegetable oil

  • 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


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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