Prep 10 m Cook 40 m Ready In 50 m
“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.”
Ingredients
4 (8 ounce) pork chops
3 small sweet onions (such as Vidalia(R)), sliced into rings
1 1/2 cups beef broth
1 tablespoon Cajun seasoning
1 tablespoon prepared yellow mustard
1 tablespoon paprika
1 teaspoon dried savory
1 (8 ounce) carton sour cream
Directions
Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions.
Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions.
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.
Ingredients
- 4 (8 ounce) pork chops
- 3 small sweet onions (such as Vidalia(R)), sliced into rings
- 1 1/2 cups beef broth
- 1 tablespoon Cajun seasoning
- 1 tablespoon prepared yellow mustard
- 1 tablespoon paprika
- 1 teaspoon dried savory
- 1 (8 ounce) carton sour cream
Instructions
Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions.
Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions.
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.
Notes
Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 4 Yield: 4 servings
