Best Baked Pork Chops In Onion Sour Cream Gravy Recipes

SOUR CREAM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

GRAVY BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
• In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

BAKED PORK CHOPS IN ONION-SOUR CREAM GRAVY

Steps:

• Preheat oven to 350 degrees.
• Brown chops and move to a 9x13 baking dish.
• Leave 1 tablespoon drippings in pan. Add to pan the flour and onion soup mix. Blend in water. Pour over chops in baking dish.
• Cover with foil and bake for 30 minutes.
• Uncover and continue to bake for another 30 minutes.
• Remove pan from oven.
• Remove chops from pan to serving dish and then add in the sour cream to the liquid in the pan to make gravy.
• Serve immediately.
• Serve with potatoes or noodles.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK IN SOUR CREAM GRAVY

Steps:

• Rub the meat with the crushed garlic, olive oil, salt & pepper.
• Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• Heat olive oil in a large pot (enough to cover the bottom of the pot).
• Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
• Once the meat is browned add enough water to the pot to just cover the meat.
• Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
• Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• When the meat is tender enough allow the water to again almost completely evaporate.
• Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
• Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• Wisk/mix until the mixture is smooth and without lumps.
• Slowly add this mixture to the pot and let it come to a boil.
• Reduce the heat and simmer for a few minutes.
• If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
• Add the bay leaf.
• Bring the mixture to a boil.
• Remove the pot from heat.
• Return the cooked meat to the gravy.
• Let it stand for about 15 minutes in the gravy before serving.

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

PORK CHOPS WITH ONION GRAVY

Steps:

• Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°. , In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.