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
- 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
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.