Finding a suitable recipe has taken some time, but after a few different experiments, I’ve discovered that this one has a wonderful balance of cinnamon and nutmeg. Not to mention that it tastes better to me and is far simpler to make than apple pie. The top crust can be arranged in a lattice pattern if preferred.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 4 boneless pork chops
- seasoned pepper to taste
- seasoned salt to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons sour cream
- ¼ cup milk
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 tablespoon honey
Instructions
- 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.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 113 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed this recipe! I did double the gravy and used bone in pork chops. The one review that said the gravy was too thick I can see how that could happen, I just added beef broth until the desired consistency of course milk or water could be used also! Will be making this again and for more people so will be putting in the oven in a large baking dish to simmer! Yummy
I found this recipe while looking for low sodium ones and decided to try it. My grocery store had no boneless pork chops (thank you COVID-19 panic buyers!), but thin boneless chicken breasts worked just fine. The recipe calls for “seasoned pepper to taste” and you have to be careful with those if you’re watchng salt, because many seasoned pepper varieties (e.g. lemon pepper seasoning) contain salt as their first ingredient. I used lemon pepper sparingly and omitted the seasoned salt altogether and the recipe still turned out absolutely delicious! This one is going in my recipe box for sure!
The pork chops were delicious and tender, the gravy was awesome.
This was good, but it just wasn’t a favorite for our family. I took others advice to double the sauce which I’m so glad we did. But we prefer more spicy versus the sweet and sour this gravy offered. Glad I tried it though.
Too sweet. I would back off the honey altogether.
I just made this, it was so easy and had a great taste definitely will make again. MASH and Green beans went well. I followed the recipe to a T for the gravy but only used two large pork chops. cooking time needed longer than 10mins about a good 15min. I used garlic salt and pepper to dredge then added the rest of the flour to the sour cream mixture. Good recipe.
my family absolutely loved these pork chops. The sour cream and lemon that are part of the gravy really give it a nice tang and make the pork chops tender.
I was very skeptical of this recipe because of the range of ingredients in the gravy but was pleasantly surprised. Even my picky three old are it 🙂
I will definitely make again since my husband requsted that I do. He almost ate the whole pan! I did double the gravy ingredients and added Gravy Master for more flavor and color. Winner, Winner pork chop dinner!
Simple, quick and always a family favorite. What I love most is it consists of ingredients we almost always have on hand so its an easy last minute idea for dinner.
Wow! Really good. I was searching for a quick way to make pork chops with ingredients I already had, and this one fit the bill. The only change I made was to omit the honey and add some onion. I was surprised with the result and I’m definitely going to keep this recipe around.
I really did not like this recipe- just had a weird flavor and too bland. The consistency was also unappetizing.
My husband and I thought this was delicious, and he doesn’t even like gravy. I did have to alter it, with the ingredients I had on hand. Instead of sour cream I used cream cheese with chives (I softened it in the microwave). I also rubbed onion and garlic poweder, salt and pepper in the chops before dredging in flour. I also added parsley to the gravy to give more color and I used pancake syrup instead of honey since I didn’t have any on hand. This was fantastic, great over garlic mashed potatoes and served with green beans. Will definately be making again. Thanks for the recipe.
This was really good. My family loved the gravy. Some minor tweaks: I doubled the recipe (as I read the recipe initially I knew it wouldn’t make enough gravy). I also added some beef stock and minced garlic. The pork chops were tender and flavorful. Served over mashed potatoes and noodles. YUMMY!!
I don’t know what I did wrong, but the gravy was a thick,gloppy consistency and the honey really overpowered it. I will not make this again.
First time GO and it was a hit with my family. I did leave out the honey.
I am lactose intolerant. So I mixed 1/2 package of Knorrs dry onion soup mix with 2 cups of boiling water for the second step. My husband loved it.
I found this to be really good. The only changes I made were to the spices to season the pork chops. Although the next time I will double the gravey amount and will try doing it in the slow cooker to hopefully get a more tender pork chop
I thought this was pretty good for a quick and easy dinner. I did modify the recipie by adding about 3 tbs of Dijon mustard, 1/2 tbs of Worchesterchire, and some seasoning and about 1 cup of apple juice to the gravy mixture.
excellent
I have made this dish 3-4 times before this evening. It has always been good, and my rating is based on the recipe as written. As others have suggested, I also recommend at least doubling the sauce. When I made it tonight, I did a couple things differently. First of all, I generously seasoned both sides of the chop with season salt. On one side I also seasoned with black pepper, then on the other I seasoned with ground chipotle pepper. It gave the dish a subtle little kick. I added a little season salt to the sauce too. Next, I used chicken stock to deglaze the pan. I also added some throughout the simmering to keep the sauce from getting too thick. This was easily the best version of this dish I’ve made to date.