Creamy Dreamy: Pork Chops in Sour Cream & Mushroom Sauce

Are you looking for a comforting and flavorful meal that’s also surprisingly easy to make? Look no further than these succulent pork chops smothered in a rich and tangy sour cream and mushroom sauce. This dish is perfect for a weeknight dinner or a special occasion, and it’s sure to impress your family and friends. The combination of tender pork, earthy mushrooms, and creamy sour cream creates a symphony of flavors that will tantalize your taste buds. Plus, it’s incredibly versatile – you can easily customize it with your favorite herbs and spices.

This recipe guides you through each step, ensuring that your pork chops are perfectly cooked and the sauce is lusciously creamy. So, grab your skillet and let’s get cooking!

## Why This Pork Chop Recipe Works

This recipe isn’t just delicious; it’s also designed for success. Here’s why it works so well:

* **Perfectly Seared Pork Chops:** Searing the pork chops creates a beautiful golden-brown crust, locking in the juices and adding a depth of flavor.
* **Flavorful Mushroom Base:** Sautéing the mushrooms with onions and garlic creates a rich and aromatic base for the sauce.
* **Tangy Sour Cream Sauce:** The sour cream adds a delightful tanginess that balances the richness of the pork and mushrooms, creating a perfectly harmonious sauce.
* **Easy to Customize:** This recipe is a fantastic starting point. Feel free to add your favorite herbs, spices, or even a splash of wine to personalize the dish.
* **Weeknight Friendly:** Despite its elegant flavor, this recipe is quick and easy to prepare, making it ideal for busy weeknights.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Pork Chops:** 4 bone-in or boneless pork chops, about 1 inch thick. Bone-in chops tend to be more flavorful, but boneless chops cook more quickly.
* **Mushrooms:** 8 ounces of your favorite mushrooms, sliced. Cremini, button, or shiitake mushrooms all work well.
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 2 cloves garlic, minced.
* **Sour Cream:** 1 cup full-fat sour cream. Using full-fat sour cream will result in a richer and creamier sauce. Low-fat sour cream can be used, but the sauce might be thinner.
* **Chicken Broth:** 1/2 cup chicken broth. This adds moisture and flavor to the sauce.
* **Olive Oil:** 2 tablespoons olive oil, for searing the pork chops and sautéing the vegetables.
* **Butter:** 1 tablespoon butter, to add richness to the sauce.
* **All-Purpose Flour:** 1 tablespoon all-purpose flour. This will help to thicken the sauce.
* **Fresh Thyme:** 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme).
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Fresh parsley, chopped green onions.

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect pork chops in sour cream and mushroom sauce:

**Step 1: Prepare the Pork Chops**

1. Pat the pork chops dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the pork chops instead of allowing them to brown properly.
2. Season the pork chops generously with salt and pepper on both sides. Don’t be afraid to season them well – this is your chance to build flavor.

**Step 2: Sear the Pork Chops**

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the pork chops.
2. Carefully place the pork chops in the hot skillet, ensuring they are not overcrowded. If necessary, sear the pork chops in batches to avoid overcrowding the pan, which can lower the temperature and prevent proper searing.
3. Sear the pork chops for 3-4 minutes per side, or until they are golden brown and have a nice crust. The internal temperature should reach 145°F (63°C). Use a meat thermometer to ensure they are cooked to the correct temperature.
4. Remove the pork chops from the skillet and set them aside. Tent them loosely with foil to keep them warm.

**Step 3: Sauté the Mushrooms and Onions**

1. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Let the butter melt and combine with the oil.
2. Add the chopped onion to the skillet and sauté for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
3. Add the minced garlic to the skillet and sauté for 1 minute more, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, or until they are softened and have released their moisture. Stir occasionally and scrape up any browned bits from the bottom of the skillet, as these add flavor to the sauce.

**Step 4: Make the Sour Cream Sauce**

1. Sprinkle the flour over the mushrooms and onions and cook for 1 minute, stirring constantly. This creates a roux that will help to thicken the sauce. Make sure the flour is evenly distributed and cooked through.
2. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Use a whisk to ensure the sauce is smooth.
3. Bring the sauce to a simmer and cook for 2-3 minutes, or until it has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
4. Reduce the heat to low and stir in the sour cream and thyme. Do not boil the sauce after adding the sour cream, as it can curdle. Stir gently until the sour cream is fully incorporated and the sauce is smooth and creamy.
5. Season the sauce with salt and pepper to taste.

**Step 5: Combine and Simmer**

1. Return the seared pork chops to the skillet, nestling them into the sour cream and mushroom sauce.
2. Spoon the sauce over the pork chops to coat them evenly.
3. Cover the skillet and simmer for 5-7 minutes, or until the pork chops are heated through and the sauce has thickened further. The internal temperature of the pork chops should be at least 145°F (63°C).

**Step 6: Serve and Enjoy**

1. Remove the skillet from the heat and let it rest for a few minutes before serving.
2. Garnish with fresh parsley or chopped green onions, if desired.
3. Serve the pork chops and sauce over mashed potatoes, rice, pasta, or your favorite side dish.

## Tips for Perfect Pork Chops

* **Choose the Right Pork Chops:** Look for pork chops that are about 1 inch thick. Thicker chops will stay juicier and be less likely to dry out during cooking.
* **Don’t Overcook:** Pork chops are best when cooked to an internal temperature of 145°F (63°C). Overcooking them will result in dry and tough meat. Use a meat thermometer to ensure they are cooked to the correct temperature.
* **Sear for Flavor:** Searing the pork chops is crucial for developing a rich, flavorful crust. Make sure the skillet is hot and the pork chops are dry before searing them.
* **Use Full-Fat Sour Cream:** Full-fat sour cream will create a richer and creamier sauce. Low-fat sour cream can be used, but the sauce might be thinner.
* **Don’t Boil the Sauce After Adding Sour Cream:** Boiling the sauce after adding sour cream can cause it to curdle. Keep the heat on low and simmer gently.
* **Let it Rest:** Allowing the pork chops to rest for a few minutes after cooking will allow the juices to redistribute, resulting in a more tender and flavorful chop.

## Variations and Substitutions

This recipe is incredibly versatile. Here are some variations and substitutions you can try:

* **Add Wine:** Add 1/4 cup of dry white wine to the skillet after sautéing the mushrooms and onions. Let it simmer for a few minutes to reduce slightly before adding the chicken broth.
* **Use Different Mushrooms:** Experiment with different types of mushrooms, such as shiitake, oyster, or portobello mushrooms. Each type of mushroom will add a unique flavor to the sauce.
* **Add Dijon Mustard:** Stir in 1 tablespoon of Dijon mustard to the sauce for a tangy kick.
* **Use Heavy Cream:** Substitute heavy cream for sour cream for an even richer and more decadent sauce.
* **Add Spinach:** Stir in a handful of fresh spinach to the sauce during the last few minutes of cooking for added nutrients and flavor.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Herbs:** Rosemary, sage, or marjoram can also be used instead of or in addition to thyme.

## Serving Suggestions

These pork chops in sour cream and mushroom sauce are delicious served with a variety of side dishes. Here are a few suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are the perfect complement to the rich and flavorful sauce.
* **Rice:** Fluffy rice is another great option for soaking up the delicious sauce.
* **Pasta:** Serve the pork chops and sauce over your favorite type of pasta.
* **Roasted Vegetables:** Roasted vegetables, such as broccoli, asparagus, or Brussels sprouts, provide a healthy and flavorful side dish.
* **Green Beans:** Sautéed or steamed green beans are a simple and classic side dish that pairs well with pork chops.
* **Crusty Bread:** Serve with crusty bread to soak up every last drop of the sauce.

## Make-Ahead Instructions

This dish can be partially prepared ahead of time. You can sear the pork chops and sauté the mushrooms and onions ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to serve, simply combine the ingredients and simmer according to the recipe instructions.

## Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so you may need to add a little chicken broth or water to thin it out before reheating.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and serving size)
* Protein: 35-45 grams
* Fat: 25-35 grams
* Carbohydrates: 10-15 grams

## Recipe Card

**Pork Chops in Sour Cream & Mushroom Sauce**

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Serves:** 4

**Ingredients:**

* 4 pork chops (bone-in or boneless, 1 inch thick)
* 8 oz mushrooms, sliced
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 cup full-fat sour cream
* 1/2 cup chicken broth
* 2 tbsp olive oil
* 1 tbsp butter
* 1 tbsp all-purpose flour
* 1 tbsp fresh thyme, chopped (or 1 tsp dried)
* Salt and pepper to taste
* Optional: Fresh parsley or green onions for garnish

**Instructions:**

1. Pat pork chops dry and season with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops 3-4 minutes per side, until golden brown and internal temperature reaches 145°F. Remove and set aside.
3. Add remaining olive oil and butter to the skillet. Sauté onion for 3-5 minutes, until softened. Add garlic and sauté 1 minute, until fragrant.
4. Add mushrooms and sauté 5-7 minutes, until softened and moisture has been released.
5. Sprinkle flour over mushrooms and onions; cook 1 minute, stirring constantly.
6. Slowly pour in chicken broth, stirring to prevent lumps. Bring to a simmer and cook 2-3 minutes, until thickened.
7. Reduce heat to low; stir in sour cream and thyme. Do not boil. Season with salt and pepper.
8. Return pork chops to the skillet. Spoon sauce over the chops. Cover and simmer 5-7 minutes, until heated through and internal temperature reaches 145°F.
9. Garnish with parsley or green onions (optional). Serve over mashed potatoes, rice, or pasta.

Enjoy your delicious and creamy pork chops!

This recipe is a guaranteed crowd-pleaser. The combination of tender pork chops, earthy mushrooms, and tangy sour cream sauce is simply irresistible. So, get cooking and enjoy this comforting and flavorful meal!