Pork Chops with Sour Cream

Pork Chops with Sour Cream


70 people made this

This is pretty much a stroganoff but with pork chops instead of beef stew meat. A good and easy dinner.


Serves: 4 

  • 4 thick pork chops
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 100g fresh mushrooms, sliced
  • 4 tablespoons water
  • 1 dessertspoon mustard
  • 1/2 teaspoon salt
  • 100ml sour cream
  • handful chopped fresh parsley, for garnish

Preparation:10min  ›  Cook:1hour10min  ›  Ready in:1hour20min 

  1. Heat oil in a large frying pan over medium high heat. Cook chops until well browned on both sides. Remove chops and set aside.
  2. Add onion and mushrooms to the frying pan and cook until tender, stirring occasionally.
  3. Return chops to frying pan. Add water, mustard and salt. Raise heat to high and bring to the boil. Reduce heat to low, cover and simmer for 45 minutes to 1 hour.
  4. Remove chops to a warm platter. Stir sour cream into the pan used to cook the pork and heat through (do not boil). Pour sauce over chops. Garnish with parsley and serve.


Stir in soured cream at the last moment, and don't let it boil or the sauce will separate.

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Reviews (5)

Joe Bob

Altered ingredient amounts. It was absolutely amazing! I didn't think it would be THAT good...but it turned out to be super duper tasty. My wife and I devoured it all and couldn't stop talking about how good it was. This is definetely not the last time I make this one. I've made this dish many times now and I've learned that the cooking time of 1 hour is a bit much. I usually cook it about 30 minutes and it's fine. Plus I put treble the amount of sour cream. It just seems better that way. also lately I've been cutting the pork into cubes and mixing it all up and then pouring it over egg pasta. - 08 Oct 2008


The cooking time seemed way too long, the sauce turned out sticky and dry. Maybe I did something wrong. Anyway, it's all right. - 08 Oct 2008


The pork chops were very tender. I doubled the amount for ingredients and I would put a little less sour cream next time. - 08 Oct 2008

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