Supreme Pork Chops Dish

This easy, one-pan recipe is for savory, tender pork chops seared and smothered in a rich sour cream and parsley sauce. Pork Chops Supreme is a mouth-watering dish you’ll return to again and again, just like us!

Savory, juicy, tender pork chops seared and smothered in a rich sour cream and parsley sauce

Prep Time: 10mins

Cook Time: 30mins

Total Time: 40mins

Servings: 4 servings

Ingredients:

4 pork chops, thick cut boneless or bone-in

1 teaspoon garlic powder

1 teaspoon dried sage

½ teaspoon salt

½ teaspoon pepper

1½ cups sliced yellow or white onion

1½ cup chopped fresh parsley

2 tablespoons unsalted butter

2 cloves garlic minced

2 tablespoons all-purpose flour

2 cups water room temp or warm

2 teaspoons Better than Bouillon Roasted Beef Base

1 cup sour cream

Instructions:

Rub the thawed pork chops on both sides with the garlic powder, sage, salt and pepper. Let them rest at room temperature for at least 30 minutes, or up to two hours.

Blot the chops dry. Heat a small amount of cooking oil in a large skillet or sauce pan over medium-high heat. Sear the chops on both sides, for about 3-4 minutes each side. If they start to curl, flip them after a minute, and continue to flip them more often.

Remove the chops from the heat to a plate – do not stack them – to let them rest until it’s time to add them to the sour cream sauce.

Reduce the burner temperature to medium-low. Add the onions and saute until almost translucent, about 4 minutes.

Add the parsley and continue to saute for 5 minutes.

Move the onions and parsley to one side of the pan and slide that side off the heat. Add the butter to the open area of the pan and melt. Add the garlic and let it bloom for about 30 seconds.

Add the flour to the butter and mix well. Cook for about 2-3 minutes to brown it a bit and cook the rawness out of the flour, stirring frequently.

Move the pan back to be centered on the burner. Add the water and beef base, stir to blend with the other ingredients and bring it to a simmer. Allow to simmer about 5 minutes to reduce the water content just a bit and thicken the sauce, stirring occasionally.

Add the sour cream and blend well. Bring it to a simmer, stirring frequently.

Add the pork chops and their juices to the pan, and simmer only until the chops reach an internal temperature of 145℉ (test with an instant-read thermometer), stirring the sauce frequently. Remove from the heat and serve.