Baked Pork Chops In Onion Sour Cream Gravy Food

SOUR CREAM PORK CHOPS

Steps:

• Preheat oven to 400 degrees F; spray a 8 x 8 inch baking dish or 2 1/2 quart baking dish with nonstick cooking spray.
• In a small skillet, warm water, sour cream, sugar and vinegar; whisk to make smooth.
• Mix flour, salt, pepper and garlic powder; dredge all sides of pork in flour mixture.
• In a large skillet, heat oil over medium high heat; brown both sides of pork chops.
• Arrange browned pork chops in prepared baking dish; pour warmed sauce over top.
• Cover tightly with foil; bake for 1 hour.

SMOTHERED PORK CHOPS IN THE OVEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
• Bake chops in the preheated oven for 20 minutes.
• Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
• Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove from the oven and let sit for 5 minutes before serving.

BAKED PORK CHOPS WITH ONION MIX SOUP RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350. 2. Combine first 4 ingredients in a bowl. 3. Heat oil in skillet over medium high heat. 4. Drudge chops in flour mixture till well coated. 5. Brown chops 5 minutes on both sides in heated oil. 6. Remove to a basking dish. 7. Combine soup mix with water and stir well; set aside. 8. Add 2-3 tbsp remaining flour mixture to pan drippings, more or less depending on thickness you prefer. 9. Stir and cook preparing a roux for gravy. 10. Add soup mixture to pan and stir till smooth and thickened. If too thick, add water or milk to thin out. Remove from heat. 11. Stir in sour cream and combine. 12. Pour over pork chops. 13. Cover and bake for 1 to 1-1/2 hours till tender.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK IN SOUR CREAM GRAVY

Steps:

• Rub the meat with the crushed garlic, olive oil, salt & pepper.
• Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• Heat olive oil in a large pot (enough to cover the bottom of the pot).
• Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
• Once the meat is browned add enough water to the pot to just cover the meat.
• Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
• Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• When the meat is tender enough allow the water to again almost completely evaporate.
• Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
• Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• Wisk/mix until the mixture is smooth and without lumps.
• Slowly add this mixture to the pot and let it come to a boil.
• Reduce the heat and simmer for a few minutes.
• If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
• Add the bay leaf.
• Bring the mixture to a boil.
• Remove the pot from heat.
• Return the cooked meat to the gravy.
• Let it stand for about 15 minutes in the gravy before serving.

PORK CHOPS IN ONION GRAVY

Steps:

• Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess.
• Cook pork chops in hot oil over medium- high heat for 3 minutes on each side.
• Add sliced onions and cook for 5 minutes, turning pork chops over.
• Add beef broth, cover, reduce heat, and simmer for 15 minutes.
• Remove pork chops only leaving onions in skillet.
• Stir together cornstarch and 2 tablespoon water.
• When well mixed together, stir in onion mixture.
• Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.

PORK CHOPS WITH ONION GRAVY

Steps:

• Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°. , In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

SOUR CREAM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

GRAVY BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
• In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.