The other night I told Bradley we were having pork chops for dinner, and wanted some input on how to make them. After a few moments, he said, “Oh, my mom used to make these sage, cream pork chops. Could you make those?” So, I gave my mother-in-law a call and made this yummy recipe. It’s perfect served over rice or egg noodles, whichever you prefer or happen to have on hand. A wonderful comfort food.
Sage and Sour Cream Pork Chops
3 boneless pork chops
3/4 teaspoon rubbed sage
3/4 teaspoon salt
freshly ground pepper
1 medium onion, thinly sliced
1 cup beef broth
1/2 – 3/4 cup sour cream
1 tablespoon flour
In a small bowl, combine sage, salt and pepper. Rub into both sides of each pork chop.
Heat about 2 tablespoons of vegetable oil in a large skillet. Place pork chops in skillet and cook on each side, just until slightly browned. Remove excess oil from pan.
Return pork chops to pan, along with onion and broth. Cover and cook on low heat for 30 minutes, or until pork chops are cooked through.
Combine flour and sour cream, and add to mixture in pan, stirring to combine.
Simmer, do not cook on a higher heat than this, for 10 minutes to heat the cream. If you cook it on a higher heat setting, the sour cream will separate from the broth and not produce the appropriate sauce.
Serve pork chops with sauce, over rice or egg noodles.
source: my mother-in-law