Sour Cream Pork Chops With Vidalia Onions Food

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.

VIDALIA ONION PORK CHOPS

Steps:

• Preheat oven to 350°F. Place the onion dressing in a bowl. Dip the pork chops in the dressing until fully coated.
• Place the bread crumbs in a zip top bag. After coating the pork chops, place them one at a time in the bag, and shake it to coat the chops in the bread crumbs.
• Place the coated chops in a baking dish and bake for 40 minutes.

SOUR CREAM PORK CHOPS WITH VIDALIA ONIONS

Steps:

• 1. Sprinkle pork chops with salt and pepper.
• 2. Heat skillet with Olive oil in it to medium-high heat.
• 3. Fry onions until they start to caramelize. then put aside.
• 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side.
• 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired.
• 6. Pour mixture over Pork Chops and bring to a boil.
• 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile.
• 8. Stir in sour cream until blended and simmer another 4-5 minutes
• 9. Serve over hot rice.

EASY SOUR CREAM AND ONION PORK CHOPS

Steps:

• quickly brown chops in a frying pan(in batches or use more then one pan) over med-high heat. right before they are done pour in a small amount of water to deglaze pan.
• put chops in a baking pan. pour in juice from pan, then sour cream. scatter onion rings over the top.
• cover with foil. bake in low oven (300) for 2 hours or until tender and flaky.

GRILLED PORK CHOPS WITH VIDALIA ONIONS

Steps:

• Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.
• Light a hot fire about 6 inches from cooking grate.
• Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.
• Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.
• Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.