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Prep Time: 10 minutes  •  Cook Time: 45 minutes  •  Serves: 4

Credit: Paula Dean on Food Network


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 Old Home Sour Cream

Hot cooked rice, for serving, optional

Chopped fresh parsley, for garnish, optional


  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.

  1. 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

Old Home 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.