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

Cook Time 44

Total Time 54

Servings chops

Calories 350kcal

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)

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

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

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 minutes
1 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.

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. :)