Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, “bone-in” pork chops and onions baked in a sour cream wine sauce.
Today I want to share a recipe I discovered many, many years ago in one of my old cookbooks. The recipe was first published almost 30 years ago, but good recipes are timeless… right?
Making this dish is fairly simple. Basically, you will pan-sear pork chops until browned, cover with onion rings and an easy to make sour cream wine sauce, then bake until done.
The pork chops come out tender and juicy, and have great flavor from the onions and sauce they are baked in. I think you will enjoy this recipe. Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Season The Pork Chops
Dry the pork chops on both sides with paper towels to remove extra moisture. This will allow the pork chops to brown better when they are pan-seared.
Season the pork chops on both sides with salt, pepper, and dried sage. Press the seasonings into the meat to help them adhere.
Pan-Sear The Seasoned Pork Chops
Heat a Tablespoon of vegetable oil on Medium heat in a large non-stick skillet, until very hot, but not smoking.
Place the pork chops in a single layer in the hot oil. You should hear them sizzle when they hit the hot oil in the skillet.
Brown the chops, without moving them in the skillet, for 5 minutes. Turn the pork chops over, and cook the other side for 5 minutes.
The pork chops should be nicely browned on both sides. They will finish cooking when they are baked later.
Transfer the pork chops into a greased (or sprayed) 9″ x 9″ baking dish, keeping them in a single layer in the dish.
NOTE: Do not clean the skillet. You’ll use the drippings from cooking the chops later, when you make the sour cream sauce.
Spread thinly sliced onion rings on top of the pork chops, evenly distributing them. Set the dish aside.
Make The Sour Cream Sauce
Now it’s time o make the EASY sour cream sauce. Stir sour cream, Dijon mustard and flour in a small bowl until fully combined. Set aside.
Add chicken broth and dry white wine to the skillet you cooked the pork chops in. Bring the liquid to a boil, and let it boil for 1 minute.
Add the sour cream mixture and fresh, chopped parsley to the skillet. Stir well, to fully combine these ingredients.
Remove the skillet from the heat, and pour the sour cream sauce over the pork chops and onion rings, making sure the chops are covered.
Bake The Pork Chops In Sour Cream Sauce
Place the pork chops (uncovered) in a preheated 350°F. oven. Bake them for 35 minutes, until the onions have slightly browned, and the sauce is bubbly.
Serve The Pork Chops in Sour Cream Sauce
When finished baking, the pork chops are ready to be served. Transfer the pork chops to individual serving plates.
Spoon any remaining sour cream sauce left in the baking dish on top of the pork chops. Serve immediately with a favorite side dish, and enjoy!
I hope you enjoy making (and eating) these yummy pork chops. I appreciate you taking the time to check out this recipe, and trust you’ll enjoy this recipe.
Thank you for stopping by today. Please come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More PORK CHOP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some absolutely delicious pork chop recipes you might enjoy, including:
- Awesome Grilled Pork Chops
- Vietnamese Skillet Pork Chops
- Smothered Pork Chops
- Air Fryer Pork Chops For Two
- Brown Sugar Pork Chops
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Original recipe source: “What’s For Dinner?”, by Maryana Vollstedt, page 155, published by Chronicle Books in 1997
↓↓ PRINTABLE RECIPE BELOW ↓↓
Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, "bone-in" pork chops and onions baked in a sour cream wine sauce.
- 4 large bone-in pork chops
- 2 teaspoons dried sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon vegetable oil
- ½ medium yellow onion sliced very thin, separated into rings
- ½ cup light sour cream
- 1 Tablespoon all purpose flour
- 1 teaspoon Dijon mustard
- ½ cup chicken broth
- ¼ cup dry white wine
- ¼ cup chopped parsley
Preheat oven to 350℉. Grease or spray a 9" x 9" baking dish.
Pat pork chops dry (both sides) with paper towels. Season both sides with salt, pepper, and sage. Press spices into the meat to adhere.
Heat oil on Medium heat in large, non-stick skillet, until hot, but not smoking. Place pork chops in skillet in a single layer. Brown chops (without moving them) for 5 minutes. Turn pork chops over; cook other side for 5 minutes.
Transfer chops to a greased/sprayed 9" x 9" baking dish in a single layer. NOTE: Do not clean skillet. You'll use drippings from chops later. Spread onion rings on top of pork chops, evenly distributing. Set dish aside.
Make Sour Cream Sauce- In small bowl, stir to combine sour cream, Dijon, and flour. Set aside. Add chicken broth and white wine to the skillet you cooked the pork chops in. Bring to a boil; let boil for 1 minute. Add sour cream mixture and parsley. Stir well, to fully combine ingredients. Remove skillet from heat,
Pour sour cream sauce over pork chops/onion rings. Bake pork chops (uncovered) for 35 minutes, until sauce is bubbly. Serve, and enjoy.
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