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

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!
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)
  • cup white wine (savignon blanc)
  • cup cognac (start with ⅛ cup, but taste and see if it needs more - I usually end up using ¼ 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 ¼ cup flour, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon basil and ¼ 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, ¾ teaspoon basil, ¾ teaspoon parsley, ⅛ cup white wine and ⅛ 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


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 ⅛ cup of cognac, I usually go to ¼ cup because I love the taste of cognac. I say start at ⅛ 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