Pork Chops with Cream Sauce and Onions
Pork chops with cream sauce and onions is a rich, comforting dinner that turns pork chops into something special. Savory, creamy, and full of cozy flavor, this easy meal comes together in about 40 minutes for a perfect weeknight dinner.
Do you have pork chops in your fridge, but plain old Shake N Bake chops not doing it for you?
Well these pork chops with creamy sauce and onions is just the dish for you.
These pork chops turn out tender and flavorful with the caramelized onions and creamy sour cream sauce.
It’s the kind of meal that will have everyone asking for seconds and making sure to get every last drop of the gravy.
Whether you’re serving it with rice, noodles, a pile of potatoes or your favorite vegetable side, this is a main course that always delivers.
Ingredients
To make this you’ll need:
- Pork chops– Boneless chops
- Oil– Canola oil
- Onions– Thinly sliced yellow onions
- Beef broth– You could also use stock.
- Flavorings– Salt, pepper, and worcestershire sauce
- Sour cream– Full fat has the best flavor and texture
- Flour– All purpose
- Heavy cream– Don’t substitute a lower fat dairy
How to Make
These pork chops with creamy sauce and onions are very easy!
Start by heating the oil in a large skillet set over medium heat.
Once the oil’s hot add the pork chops and sear them on both sides.
After they are seared and lightly brown, remove them from the heat and put them on a waiting plate.
Then cook the onions in the same skillet, stirring often, until they’re lightly caramelized.
Next deglaze the pan, by slowly pouring the broth into the pan and using a sturdy wooden spoon scrape up any stuck on browned bits.
Season with salt and pepper and stir everything together until evenly combined.
Return the pork chops to the pan, along with any juices on the plate.
Spoon the onions on top of the pork chops and bring the mixture to a simmer.
As soon as it simmer, turn the heat down to low and cover the skillet.
Let the chops simmer for 12 minutes or until the pork chops are done (an internal temperature of 145).
Transfer the chops to a clean waiting plate and set them aside.
Then whisk the flour and sour cream together in a small bowl to evenly combine them.
Stir the sour cream mixture into the skillet.
Once the sour cream mixture is incorporated, stir in the cream and worcestershire sauce to combine.
Let the sauce simmer just until it thickens some.
Add the chops back to the skillet to warm in the sauce.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3 to 4 days.
When you reheat them, warm them over medium low heat on the stovetop for best results.
If the sauce thickens too much in the fridge, stir in a splash of broth or cream while reheating it to loosen it back up.
Tips and Tricks
- Look for pork chops that are a similar thickness so they cook in a similar amount of time.
- Make sure you choose a large enough skillet so the chops don’t overcrowd the pan. If the pan is too crowded, they will steam instead of sear.
- Let the pork chops rest for a few minutes prior to serving to keep them juicy.
Other Pork Chop Recipes
These pork chops in cream sauce with onions are a yummy way to turn a dinner basic into something special.
Make it and enjoy!
Looking for other pork chop recipes?
Try these:
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Pork Chops And Onions In Cream Sauce
Ingredients
- 4 boneless pork chops
- 2 tbsp canola oil
- 2 cups thinly sliced yellow onions
- 1 cup beef broth
- 1/8 tsp seasoned salt
- 1/8 tsp pepper
- 1/3 cup sour cream
- 2 tbsp flour
- 1/4 cup heavy cream
- 1 1/2 - 2 tbsp worcestershire sauce
Instructions
- Add the oil to a large skillet set over medium heat. Once the oil's hot add the pork chops and sear on both sides. Transfer them to a waiting plate and set aside.2 tbsp canola oil, 4 boneless pork chops
- Add the onions to the skillet and cook, stirring often, until they're lightly caramelized.2 cups thinly sliced yellow onions
- Slowly pour the broth into the pan. Using a sturdy wooden spoon scrape up any stuck on browned bits and deglaze the pan. Season with salt and pepper, then stir everything together until evenly combined.1 cup beef broth, 1/8 tsp seasoned salt, 1/8 tsp pepper
- Return the pork chops to the pan, along with any juices on the plate. Spoon the onions on top of the pork chops.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 12 minutes- or until the pork chops are done. Transfer the chops to a clean waiting plate, and set aside.
- Add the flour and sour cream to a small bowl, then whisk them together to evenly combine. Add the mixture to the skillet and whisk to evenly combine.1/3 cup sour cream, 2 tbsp flour
- Stir in the cream and worcestershire sauce to combine, then simmer the sauce just until thickened some.1/4 cup heavy cream, 1 1/2 - 2 tbsp worcestershire sauce
- Add the chops back to the skillet to warm in the sauce.
- Serve warm and enjoy!
Notes
- Look for pork chops that are a similar thickness so they cook in a similar amount of time.
- Make sure you choose a large enough skillet so the chops don't overcrowd the pan. If the pan is too crowded, they will steam instead of sear.
- Let the pork chops rest for a few minutes prior to serving to keep them juicy.
Nutrition
