Creamy Pork Chops

One of the things I love about these creamy pork chops is how moist and delicious they turn out. Another thing I love is that they give me a reason to use my delicious sour cream sauce. Just wait, you’ll be adding that sauce to everything you can think of.

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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. Then, wait to see how tender they are.

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. 🙂
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. I wouldn’t recommend freezing them, as the sour cream sauce might separate.

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)

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)

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)

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)

How to make creamy pork chops

Pre-step

Get a sauté pan or skillet, and whisk.

Step one

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

Step two

In a shallow bowl, add flour, basil, garlic powder, onion powder, black pepper, 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)

Step four

Heat sauté pan on medium heat, add butter and once it melts, sear and 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)

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

Let’s see the creamy chops from the top.

Doesn’t that look delicious?!?

Let’s plate one of the chops.

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

Let’s cut into one of them.

Yum. I’m serving it with baked potatoes, but mashed potatoes also go well with this dish.

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

• Moist chops
• Smoked shoulder
• Pulled pork

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!