Creamy Pork Chops

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One of the things I love about these creamy pork chops is how moist they turn out. Another thing I love is that they give me a reason to use my delicious sour cream sauce.

A spoon dribbling some sauce over the pork chops in a stainless steel panPin

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I love pork chops but this recipe has taken my love for them to a new level. These thick and juicy chops come from one of my favorite companies, ButcherBox and they are perfect for this recipe.

I’ve talked about ButcherBox before but it bears repeating. It is a meat delivery subscription service that brings high quality grass-fed, free-range, organic, heritage breed, sustainable meat and fish right to your door.

If your chops aren’t as thick as mine, you may have to cook them less, just make sure the inner temperature reaches at least 145 degrees and let the chops rest for at least 3 minutes.

I let the temperature get to 150 degrees Fahrenheit. Here is a good website to check out about the guidelines.


Helpful Tips

  • Make the sour cream sauce first as you want it to be ready to add once the chops have been browned.
  • I find thick pork chops much more satisfying than the thin ones. The reason is because there is less of a chance to over cook them, making them juicy and moist. Try them and see.
  • Even though in the recipe I say to add 1/8 cup of cognac, I usually go to 1/4 cup because I love the taste of cognac. I say start at 1/8 cup and taste it, if it doesn’t feel like enough, be like me and add more. 🙂

First up, make the sour cream sauce

Step one

Get a medium sauce pan and turn the heat on medium, add 3 tablespoons of butter. (A)

Step two

Once the butter has melted, add flour. (B)

Melted butter and flour in a sauce panPin

Step three

Whisk the flour into the butter for at least one minute. (C)

Step four

Add chicken broth, garlic powder, onion powder and salt. (D)

Butter and flour whisked into a roux and broth added along with spicesPin

Step five

Whisk until smooth and let it come to a slight boil. Stand there and continue to whisk until it thickens (it takes around 5 minutes.) (E)

Step six

Take pan off of the heat and let it cool for at least 5 minutes. The reason you do this is so the sour cream doesn’t curdle when you add it to the sauce.

Step seven

Add sour cream. (F)

Thickened sauce with sour cream dolloped in itPin

Step eight

Fold in the sour cream and then add some shredded Mexican cheese. (G)

Step nine

Turn the heat under the sauce on low and stir the cheese into the sauce until it has melted. (H)

Sour cream sauce with cheese added and then stirred in and meltedPin

How to make creamy pork chops


Get a sauté pan and whisk.

Step one

Gather the ingredients – ButcherBox pork chops, flour, garlic powder, onion powder, basil and salt.

Pork chops in two packages with herbs, flour and spices ready to be mixed to bread themPin

Step two

In a shallow bowl, add flour, basil, garlic and onion powders and salt. (A)

Step three

With a whisk, mix the dry ingredients together. Place the pork chops one by one in the mixture and coat all sides. (B)

Flour mixture in a blue bowl and then one of the raw pork chops in in it ready to be coatedPin

Step four

Heat sauté pan on medium heat, add butter and once it melts, brown the pork chops 4 minutes a side. (C)

Step five

Remove chops from pan and set aside. Gather the sour cream sauce, onion, basil, parsley, wine and cognac. (D)

Lightly browned breaded pork chops in a pan and sour cream sauce, wine and herbs and spicesPin

Combine chops and sauce

Step seven

With the sauté pan still at medium heat, add 1 tablespoon olive oil and let it come to temperature while you mince the onion. Add onion to oil when ready and sauté for 4 minutes.

Step nine

Add 1 1/2 cups sour cream sauce, basil, parsley, wine and cognac and stir. Bring the sauce to a slight simmer and cook for 5 minutes.

Step ten

Add chops to the sauce, dribble some sauce over the meat and continue cooking at a light simmer for 10 – 15 minutes, flipping the chops halfway through. (depending on the thickness of your chops).

Check the internal temperature and make sure it is at least 145 degree F, but I let it get to 150 degrees.

Once the chops are done, remove the pan from the heat and let them rest for at least 3 minutes.

Serve the chops

A pan of pork chops with sour cream sauce poured onPin

Let’s see the creamy chops from the top.

Overhead view of the pork chops with cream sauce on topPin

Doesn’t that look delicious?!?

Let’s plate one of the chops.

Vertical view of a pork chop on a plate with the pan in the backgroundPin

I served them with a baked potato and spinach and mushrooms.

Let’s cut into one of them.

A fork with a piece of pork on it laying on a plate with the meal with a pan of the pork chops in the backgroundPin


the pork chop cut with the sauce in front of it and mushrooms, spinach and baked potatoesPin

I hope you enjoyed this creamy pork chops recipe. It’s so delicious and Christopher wants me to make it again this week.

I can’t wait.

Other pork recipes

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A silver pan of pork chops with a creamy sauce on themPin

Creamy Pork Chops

These pork chops are moist by themselves but add this delicious and flavor sour cream sauce and you have a winning meal!
5 from 12 votes
Print Pin Rate
Course: Dinner, Meat
Cuisine: American
Keyword: creamy pork chops, pork chops
Prep Time: 10 minutes
Cook Time: 44 minutes
Total Time: 54 minutes
Servings: 4 chops
Calories: 350kcal


Sour Cream Sauce

  • 3 tablespoons butter (not margarine)
  • 3 tablespoons flour (all purpose white flour)
  • 1.5 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • .50 teaspoon salt
  • 1 cup sour cream
  • .25 cup Mexican 4 cheeses (or cheddar)


  • .25 cup spelt flour (or all purpose white flour)
  • .25 teaspoon garlic powder
  • .25 teaspoon onion powder
  • .25 teaspoon basil (dried)
  • .25 teaspoon salt

Other ingredients

  • 2 tablespoon olive oil (extra virgin)
  • 1 small onion (diced)
  • .75 teaspoon basil (dried)
  • .75 teaspoon parsley (dried)
  • 1/8 cup white wine (savignon blanc)
  • 1/8 cup cognac (start with 1/8 cup, but taste and see if it needs more – I usually end up using 1/4 cup)
  • 4 pork chops (as thick as you can get them)


Sour Cream Sauce

  • Add 3 tablespoons butter to saucepan and turn the heat on medium. (Do not brown the butter)
  • Once the butter melts, add 3 tablespoons flour
  • Whisk the ingredients together and cook for 1 minute as it thickens
  • Add chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder and salt and whisk together. Keep whisking and cook until it thickens (approximately 5 minutes)
  • Set aside to cool for at least 5 minutes
  • Add sour cream and stir until combined
  • Turn the heat on low and add the cheese. Stir as it melts
  • Take off heat and set aside

Preparing the chops

  • Add 1/4 cup flour, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon basil and 1/4 teaspoon salt to a shallow bowl
  • Add the pork chops one of a time to the flour mixture and coat each side. Set aside
  • Heat a sauté pan on medium and after it heats up add 1 teaspoon of oil. Once that heats up, add the breaded chops and sauté each side for 4 minutes. Set aside

The rest of the meal

  • Heat the stainless steel pan on medium heat and add olive oil
  • Add onion and sauté for 4 minutes
  • Lower the heat to medium low and add sour cream sauce, 3/4 teaspoon basil, 3/4 teaspoon parsley, 1/8 cup white wine and 1/8 cup cognac
  • Stir and bring the sauce to a light simmer for 5 minutes
  • Add pork chops and spoon sauce over them. Cover and cook for 10 minutes, turning once after 5 minutes and spooning more sauce over the chops at that point
  • Check the internal temperature and make sure it is at least 145 degree F but I go with 150 degrees F
  • Let chops sit for at least 3 minutes before serving
  • Plate
  • Eat
  • Smile
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Helpful tips
  • Make the sour cream sauce first as you want it to be ready to add once the chops have been browned.
  • I find thick pork chops much more satisfying than the thin ones. The reason is because there is less of a chance to over cook them making them juicy and moist. Try them and see.
  • Even though in the recipe I say to add 1/8 cup of cognac, I usually go to 1/4 cup because I love the taste of cognac. I say start at 1/8 cup and taste it, if it doesn’t feel like enough, be like me and add more. 🙂


Serving: 1chop | Calories: 350kcal | Carbohydrates: 15g | Protein: 34g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 990mg | Potassium: 686mg | Fiber: 2g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 2mg
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Recipe Rating


  1. Well this recipe came at the perfect time! I had chops out for dinner but didn’t know what to do with them then I saw this recipe. It’s amazing! Perfectly juicy, I love the sauce! Mmm cognac…

  2. Wow, that sour cream sauce is perfection on these pork chops! This is a great dinner to add to the rotation!

  3. These pork chops are to die for! I love that sauce that they are smothered in. I can’t wait to make these again.

  4. Wow, that sour cream sauce really sounds delicious. I bet it’s a great way to use up aging sour cream. Pinned for later!

  5. Yum! The dinner tonight is on me! I will definitely have this creamy pork chops! Looks really delicious!

  6. That sour cream cheesey sauce takes these thick and juicy pork chops to a whole new level! Now we can see why you love them even more!

    1. Hehe! Thanks Loreto and Nicoletta! My family alway wants me to make something with that sauce, it doesn’t matter if it’s chops or fish or even potatoes. They can’t get enough. Thank you for your comment.

  7. What a great comfort meal for the whole family! Also, I love your easy to follow step be step instructions! It makes it so much easier for new cooks!

  8. Whoa!!! That smothered sauce looks EPIC!!! I’m such a huge fan of pork chops like this. As I was reading the post you literally made my tummy growl! Looks like I’m having this for dinner this weekend!

  9. These creamy pork chops are the perfect dinner for Sundays. I love spooning the sauce over mashed potatoes. True comfort food!

  10. A few weeks ago we grilled our pork chops and they turned out so hard and chewy. They weren’t on the grill that long – Hubby is an expert on grilling. Well, we had a few more chops that we bought at the same time as the others. I made this recipe and what a difference in taste and texture. This will be my go to recipe.

  11. Your sour cream sauce sounds absolutely delicious. Love the combination of flavours you have used here – I must try soon!