Sour Cream Pork Chops with Vidalia Onion Gravy from Paula Deen

Boy, does this ever look good.

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15 Responses to Sour Cream Pork Chops with Vidalia Onion Gravy from Paula Deen

  1. Joy says:

    I can’t wait for it to get cooler out so I can try this. We just can’t eat like this in the summer but I found this and didn’t want to forget about it.

  2. Jenny says:

    Delicious! I could eat that right now! Except we don’t have any pork chops. They look awesome

  3. Just a Mom says:

    Boy does that look right up my alley! I’m with you Joy, I can’t eat heavy stuff like that in the summer.

  4. Jody says:

    I have this in a Paula Deen cookbook. I cook it at least once every two weeks. My husband could eat once a week easily. It’s delicious and easy.

  5. Made this last night, and LOVED it! Only issue I have is wishing the sauce was thicker, like in the picture above. Anyone try pouring off some of the liquid prior to adding the sour cream, or cutting the broth before adding it to the pan? I have a couple of left over uncooked chops and another container of sour cream – thinking on giving it another shot tonight. ;0)

    • Joy says:

      You could try removing some of the liquid before adding the sour cream or you could turn the heat up a notch and uncover it and see if any of it evaporates. I think I’d try that before draining any liquid. You do need to be standing right there though so they don’t burn. Let us know how it went and thank for coming back.

  6. Jenny says:

    I like when people find old recipes on your blog! We just bought some pork chops and I told Jason that we should try this. So thats what we’re gonna make with the chops.

  7. Jenny says:

    We had these tonight for supper. They were delicious! Although, I agree with what Adrienne had to say about how I wish the sauce was a bit thicker. We didn’t eat it over rice like it called for, maybe that would’ve made it better. But it was very yummy.

  8. Bunny says:

    I would thicken the liquid in the pan with a little cornstarch or a slurry before boiling after the addition of the sour cream. I think that might make it curdle.

  9. Bunny says:

    Sorry, that doesn’t read well. I meant to say I would try to thicken the pan juices with either cornstarch or a slurry, and then add the sour cream. If you boil the mixture after you add the sour cream, it might make it curdle.

  10. Natallie says:

    The recipe I saw for this had canned mushrooms too and needed to cook for an 1 1/2 hours. Is this the original recipe?

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