Pork Chops with Sour Cream and Mushroom Sauce

Favorite recipe. Made as written but added fresh mushrooms and chopped onion. Mashed potatos and broccoli

Very easy recipe. I also added salt, pepper & garlic powder to the pork chops while frying them. I added some Cabernet wine & canned mushrooms to the sauce. I served it over noodles and it came out great! Will definitely make again.

It was delicious because I made it. I followed some of colleagues reviews.. The sauce: I added rosemary, tyme, oregano, garlic powder, onion powder to olive oil & butter in a skillet.. very aromatic. Then added chopped onion & chopped mushrooms (can). Then added beer to your liking.. let that come to a boil & then to a simmer. Add cream of mushroom soup & sour cream, parsley (from my friends garden), bay leaf, more beer or heavy cream to your liking..

I seared both sides of chops in hot oil first. I removed the chops, left the oil in the pan, put in lots of sliced baby bellas, reduced to about half size by sauteing. Then added soup, salt, pepper, and Worcheshire sauce, about a tablespoon and stirred well. Added the chops back in, simmered till cooked through. Worked out nicely.

My family loved this recipe!! Me too!

In my cast iron frying pan, I sauteed in butter the garlic, onions, and mushrooms. I put them in a bowl and browned the boneless pork chops in the frying pan (I seasoned them with salt, pepper, and just a little parsley). When they were good and browned (but not done), I poured the onion mixture over the chops. In that bowl, I mixed the cream of mushroom soup and sour cream and poured that over everything. I put the whole thing in the oven set at 350 degrees for about 35 or so minutes, until the edges were browned and the sauce was thick and bubbly. So good!!! I paired it with mushroom flavored rice, that I doctored up with sauteed onions and mushrooms, and broccoli. There were no leftovers!

I didn’t tweak it all that much. What I did do though was season the pork chops with season salt, pepper, paprika and garlic powder. I also added 3 crushed garlic cloves to the soup mixture. It came out really tasty.

I made this with a couple of tweaks. I only used 4 pork chops. I floured the pork chops and sauteed them for a couple of minutes on each side. I used a can of cream of mushroom soup, about a cup of sour cream and a can of chicken broth..mixed it in the slow cooker then added the pork chops. I let it cook on low for about 5 hours and it was so tasty and the pork chops were so tender. I had it over whole grain rice. The gravy was delicious. Will make again.

I made the Sour Cream Mushroom Sauce, according to recipe it tastes awesome I have never taste anything like it before. I used it with pork and chicken. It is so very, very good. B. Cunningham

Like others I seasoned the chops with garlic powder, paprika and black pepper prior to browning. After removing chops I added sliced onion and sauteed them with a splash of white wine. The rest was as written. They came out well cooked and very tasty. Will make again.

Turned out great just added a few extras ingredients

I added red wine. rating based on the idea the original recipe gave me.

It was a good dish, after making some changes. For 3 large pork chops – First chopped a small onion, and a clove of garlic, then sauteed in a non stick skillet until almost caramelized. Browned the pork chops in the skillet, and deglazed the pan with a little white wine. For the sauce – used a can of organic mushroom soup (Amy’s), about 3/4 cup of sour cream, about 1 1/2 cups of fresh chopped crimini and shitake mushrooms, and a dash of marsala wine. Cooked just until the pork chops reached 165 degrees. Yummy, and flavorful. This recipe could be used with other meat – chicken breast, beef sirloin tips, etc.

adjustments…garlic, fresh mushrooms, white wine, and seasoned pork chops with kosher salt, pepper and a dash of cayenne, just for a kick. Also have tried with chicken.

Followed recipe and thought it was so easy and delicious.

Didn’t change a thing. My pork -chop-hating family loved it. Will definitely make it again.

Yummy. I did however add some spices to it.

I followed Alissa’s recommendations and this was excellent. I too had the thin cut chops and this is a recipe I’ve saved to make again…soon!

Nothing wrong with this recipe…just needed a kick to it. I added various spices to flour and dredged before I put the chops in the skillet. After browning, I removed the chops and deglazed with a bit of red wine and chicken stock. I added mushrooms, onions, and a bit of red bell pepper, along with more salt, pepper, etc. I then added the chops and one can of the cream of mushroom soup. It turned out AMAZING! We had baked potatoes with this, and the family was adding the gravy to their baking spuds. Good stuff!!!

Nothing wrong with this recipe…just needed a kick to it. I added various spices to flour and dredged before I put the chops in the skillet. After browning, I removed the chops and deglazed with a bit of red wine and chicken stock. I added mushrooms, onions, and a bit of red bell pepper, along with more salt, pepper, etc. I then added the chops and one can of the cream of mushroom soup. It turned out AMAZING! We had baked potatoes with this, and the family was adding the gravy to their baking spuds. Good stuff!!!

Super simple and super yummy! Will definitely make it again.