PORK CHOPS IN SOUR CREAM SAUCE

Steps:

• Place oil in a large saute pan (cast iron skillet is best). Season pork chops generously with salt and pepper and place in the pan, Cook on medium high heat until browned on both sides and cooked through (135 degrees internal temperature). Remove chops from the pan to a plate and cover with tin foil to rest and finish cooking (internal temperature should rise to 145 degrees).
• Add a little more olive oil to pan and toss in onions then cook until softened (can also add mushrooms if desired along with a few dashes of worcestershire sauce).
• Place pork chops into a 9x12 glass dish, cover with onions and then cover glass dish with tin foil to retain heat.
• Begin making sauce by whisking flour and sour cream together in a medium bowl.
• Add beef broth and pepper to saute pan on medium heat and scrape browned bits into the broth.
• Add sour cream to broth and whisk to mix. Then add dashes of worcestershire sauce and continue to whisk until well mixed and sauce thickens to desired consistency. Milk can be added to sauce if it becomes too thick.
• Pour sauce over chops and onions. Serve directly or re-heat dish in oven at 350 degrees for 10-15 minutes before serving.
• ALTERNATE COOKING METHOD FROM ORIGINAL RECIPE:
• Place oil in a large saute pan. Place the pork chops in the pan and cook under low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
• Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan, adding any juices left on the plate. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the saute pan to a plate.
• In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporate. Add the worcestershire sauce to the gravy, stirring to incorporate. If the gravy is too thick, thin it with milk to the consistency you prefer. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately.