Baked Pork Chops in Onion-Sour Cream Gravy

Great base recipe! After browning chops, I added a little butter to the skillet and browned half lb. sliced portobello mushrooms; then lightly sauteed about a half cup sliced celery to smother the chops. I retained all of the pan drippings and deglazed the pan with about a third cup white wine, then proceeded with the flour and the rest of the recipe as written. Freshly ground black pepper stirred in at the end of the sauce cycle. Phenomenal!

I have been making this recipe for almost 40 years, the only difference being that I add sliced potatoes to the soup and pork chop mixture and the potatoes cook along with the chops, absorbing the onion flavour. With the sour cream gravy it is almost a one pot meal.

This was FANTASTIC!! I made a few alterations though. After I browned the pork chops I cooked them for 15 mins with the foil & 25 more once I removed the foil and they were fully cooked, tender, juicy and delicious! The gravy was too thin for my liking so I added some cornstarch and it was perfect. I served this with some garlic mashed potatoes (which were wicked good w/ the gravy on it!) My whole family loved this dish and we will DEFINITELY make this one again! Thanks PSparx!

Tender perfect pork chops! The sauce is addictive and would be great on so many different things. Chicken or even salmon would be delicious. I served it with mashed potatoes and a simple salad.

Only a couple tweaks, used onion mushroom soup mix, cut the sour cream back a bit and added a sprinkle of dill. We both loved this dish, hubby said he wished I could give it more than 5 stars! Will be adding this one to our meal rotation. Yummy!!