Pork chops in sour cream gravy

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By Hope Malau

Serves: 4

Preparation: 10 min

Cooking: 30 min

30 ml (2 T) oil

4 pork chops

2 onions, chopped

250 ml (1 c) beef stock

2,5 ml (½ t) black pepper

80 ml (⅓ c) sour cream

15 ml (1 T) flour

80 ml (⅓ c) milk

2 dashes Worcestershire sauce

mash potato for serving

  1. Heat oil in a large pan. Place the pork chops in the pan and cook on low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
  2. Add onions to the pan, cook until softened. Stir in the stock and pepper, return the pork chops to the pan, adding any juices left on the plate. Spoon onions over pork chops, cover and simmer for about 10 minutes or until no longer pink in the middle. Remove pork chops and onions from the pan and place on a plate.
  3. Stir the sour cream and flour together in a medium bowl. Add to the stock in the pan, whisk until well incorporated. Add the Worcestershire sauce to the gravy, stirring to incorporate.
  4. Place the pork chops and onions back into the pan and cook until pork chops are heated. Serve immediately with mash.