Both of these Boneless Pork Chop Recipes feature sour cream in the sauce. The sauce adds extra richness to the boneless pork chops and is delicious over rice or mashed potatoes. Great Recipes!
Boneless Pork Chops with Sour Cream Gravy
1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
1/4 cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey
Melt the butter in a large skillet over medium heat. Season the boneless pork chops with seasoned salt and seasoned pepper and then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the pork 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 the mixture with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes or until boneless pork chops are cooked through.
Sour Cream Boneless Pork Chops
Your family will love this quick and easy boneless pork chop recipe.
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F.
Place the boneless pork chops in a 9×13 inch-baking pan. Add the condensed cream of mushroom and condensed cream of celery soups to the pan. Stir to coat the pork chops.
Bake the pork chops in the preheated oven for 45 minutes or until the pork chops are no longer pink inside and a meat thermometer reads 160 to 170 degrees F.
Remove the pork chops from the oven and stir the sour cream into the soup mixture. Sprinkle with French-fried onions and serve immediately.
Pork chops recipes with “cream of soups” are plentiful. But the addition of sour cream makes these boneless pork chop recipes outstanding.