BCL - Sour Cream Pork Chop and Vidalia® Onion Gravy You Have To Try

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Sour Cream Pork Chop and Vidalia® Onion Gravy

"Pork chops with red meat broth, onions, and sour cream served with white rice. I generally tend to make 1 1/2 cups dry rice with three cups water in a rice cooker whilst the red meat chops are simmering. Beef broth is good on this, but if you have any leftover French onion soup, try that rather."

Ingredients :

four (eight ounce) red meat chops
three small sweet onions (inclusive of Vidalia®), sliced into rings
1 half cups beef broth
1 tablespoon Cajun seasoning
1 tablespoon organized yellow mustard
1 tablespoon paprika
1 teaspoon dried savory
1 (8 ounce) carton bitter cream

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

Heat a skillet over medium heat. Cook beef chops in warm skillet till browned, 2 to three minutes per facet; add onions.
Stir broth, Cajun seasoning, mustard, paprika, and savory collectively in a bowl; pour over the beef chops and onions.
Place a cowl on the skillet, convey the liquid to a boil, lessen heat to medium-low, and simmer till the beef is slightly pink within the center, 30 to 60 minutes. An instant-read thermometer inserted into the middle should read at the least a hundred forty five levels F (63 tiers C). Stir bitter cream into the liquid in the pan; hold cooking till warmed, 2 to three mins.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it lightly, and make easy-up simpler.

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