BCL - Sour Cream Pork Chop and Vidalia® Onion Gravy The Best Recipes

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Sour Cream Pork Chop and Vidalia® Onion Gravy

"Pork chops with beef broth, onions, and bitter cream served with white rice. I generally tend to make 1 1/2 cups dry rice with three cups water in a rice cooker at the same time as the pork chops are simmering. Beef broth is right on this, however if you have any leftover French onion soup, attempt that as an alternative."

Ingredients :

four (eight ounce) pork chops
three small candy onions (inclusive of Vidalia®), sliced into rings
1 1/2 cups pork broth
1 tablespoon Cajun seasoning
1 tablespoon prepared 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 warmness. Cook red meat chops in hot skillet till browned, 2 to three minutes in step with 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, convey the liquid to a boil, lessen warmth to medium-low, and simmer until the red meat is barely purple inside the center, 30 to 60 minutes. An instantaneous-examine thermometer inserted into the center ought to study at least one hundred forty five tiers F (63 stages C). Stir bitter cream into the liquid within the pan; hold cooking till warmed, 2 to three minutes.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it lightly, and make smooth-up simpler.

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