Sour Cream Pork Chops with Vidalia Onions (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Sprinkle the pork chops with salt and pepper.
2. 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.
3. 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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