Sour Cream Pork Chops With Vidalia Onions |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This is a Paula Deen recipe that I changed a bit!! Ingredients:
4 boneless pork chops (or chicken cutlet) |
2 tablespoons olive oil |
1 cup beef stock |
1 tablespoon fresh parsley |
1 (8 ounce) container sour cream |
1 (8 ounce) bag minute rice |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon paprika |
Directions:
1. 1. Sprinkle pork chops with salt and pepper.
2. 2. Heat skillet with Olive oil in it to medium-high heat.
3. 3. Fry onions until they start to caramelize. then put aside.
4. 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side.
5. 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired.
6. 6. Pour mixture over Pork Chops and bring to a boil.
7. 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile.
8. 8. Stir in sour cream until blended and simmer another 4-5 minutes
9. 9. Serve over hot rice.
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