What is it about comfort food and cooler weather? As much as we love these Sour Cream Pork Chops, it just isn't a dish I think about making in the middle of summer. But, put our high temps in the 60's and I am all about the creamy goodness these pork chops exude. We made these night before last and my daughter was begging me to make more last night.
Here's what you need:
Center cut pork chops, Cream of Mushroom soup, sour cream, brown gravy mix, water(not pictured), onion(also not pictured), minced garlic butter
Start by sauteing the sliced onions in a tablespoon of butter until translucent in a large frying pan (preferably one with a lid). Add in the garlic and cook for a couple of minutes. Remove from the pan and set aside.
1 lb. center cut pork chops
1 can Cream of Mushroom soup
1 packet of Brown Gravy mix
1 cup sour cream
1/3 cup water
1/2 onion sliced
1 tsp. minced garlic
2-3 Tbsp. butter
seasoned salt and pepper
In large pan with a lid, brown onion and garlic in butter. Remove from pan and set aside. Add 1-2 tablespoons butter to pan and brown the pork chops for a few minutes. In separate bowl, combine soup, sour cream, brown gravy mix and 1/3 cup water. Pour over the browned pork chops and add back in the onions and garlic. Put the lid on the pan and turn the burner to low. Simmer for 45 minutes to 1 hour, unless using thin cut pork chops, turning every 15 minutes. Serve with mashed potatoes, rice or noodles.
This dish is a winner in our house. I love that it uses simple ingredients and tastes delicious. If we had the "Clean Plate Club" in our house, my kids would have been VIP members. Nothing was scraped off their plate before going into the dishwasher. I'd say that was a successful dinner.