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
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!
Creamy Pork Chops
Ingredients
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)
Breading
- .25 cup spelt flour (or all purpose white flour)
- .25 teaspoon garlic powder
- .25 teaspoon onion powder
- .25 teaspoon basil (dried)
- .25 teaspoon salt
- 1/8 teaspoon black pepper
Other ingredients
- 2 tablespoon olive oil (extra virgin and divided)
- 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)
Instructions
Sour Cream Sauce
- Add 3 tablespoons butter to saucepan and turn the heat on medium. (Do not brown the butter).3 tablespoons butter
- Once the butter melts, add 3 tablespoons flour.3 tablespoons flour
- Whisk the ingredients together and cook for 1 minute as it thickens.
- Add chicken broth, garlic powder, onion powder, and salt and whisk together. Keep whisking and cook until it thickens (approximately 5 minutes).1.5 cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, .50 teaspoon salt
- Set aside to cool for at least 5 minutes.
- Add sour cream and stir until combined.1 cup sour cream
- Turn the heat on low and add the cheese. Stir as it melts. Take off of the heat and set aside..25 cup Mexican 4 cheeses
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 and pepper to a shallow bowl.25 cup spelt flour, .25 teaspoon garlic powder, .25 teaspoon onion powder, .25 teaspoon basil, .25 teaspoon salt, 1/8 teaspoon black pepper
- Add the pork chops one of a time to the flour mixture and coat each side. Set aside.4 pork chops
- 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.2 tablespoon olive oil
The rest of the meal
- Heat the stainless steel pan on medium heat and add olive oil.2 tablespoon olive oil
- Once the oil heats up, add onion and sauté for 4 minutes1 small onion
- Lower the heat to medium low and add sour cream sauce, 3/4 teaspoon basil, 3/4 teaspoon parsley, white wine and cognac..75 teaspoon basil, .75 teaspoon parsley, 1/8 cup white wine, 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, and smile.
Notes
- 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. 🙂
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
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…
I hope you enjoy them! This is my favorite way to eat chops! Thank you Jenn.
Wow, that sour cream sauce is perfection on these pork chops! This is a great dinner to add to the rotation!
Thanks so much Taylor! I appreciate it.
This is like comfort food at its best!! That sour cream sauce is everything!!! 🙂
Thanks so much Anjali! The sauce truly does make it.
These pork chops are to die for! I love that sauce that they are smothered in. I can’t wait to make these again.
Thanks so much Jacque! I’m so pleased you enjoyed them! Also, thanks for letting me know.
This is so comforting and creamy! Best pork chop recipe ever!
Aww, thanks so much Rachel! I appreciate it.
Wow, that sour cream sauce really sounds delicious. I bet it’s a great way to use up aging sour cream. Pinned for later!
It’s my favorite sauce for sure and yes it’s a great way to use up sour cream!
Yum! The dinner tonight is on me! I will definitely have this creamy pork chops! Looks really delicious!
Thanks so much Dennis. I appreciate it.
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!
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.
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!
Thank you Veronika, I truly appreciate it.
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!
Hehe. I hope you enjoy it Lori, thank you for your comment.
These creamy pork chops are the perfect dinner for Sundays. I love spooning the sauce over mashed potatoes. True comfort food!
Thanks Sharon. I too smother the sauce over potatoes! 🙂
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.
I’m so happy to hear that Marisa! I appreciate it and am glad you enjoyed it.
Your sour cream sauce sounds absolutely delicious. Love the combination of flavours you have used here – I must try soon!
Thanks so much Jagruti! 🙂 I could drink the sauce. But I don’t. 😉