Pork Chops with Mushrooms, Dill, and Sour Cream Sauce
19
I’m not a new year’s resolution kinda gal, but last year I vowed to get through more saved recipes than I had before, and I did a pretty good job. I thought I would continue that trend to try and whittle down my ridiculous amount of saved recipes. Having recipes tagged by main ingredient in my google reader has made this task quite a bit easier (even if it is a pain to tag them because I save far too many recipes to begin with). I had pork chops thawing in my fridge without a clear use in mind, so I went to my handy-dandy pork tag and came across this recipe from Kevin. I had every ingredient the recipe called for, except for fresh dill. So, it was a go.
Rather than go out and buy the dill, I just added a little more dried dill to the sauce, which worked out great. I also used smoked paprika, because I like the flavor of it more, and that turned the dish into sort of a combination of a paprikash and a stroganoff. Like Kevin, I served this with egg noodles and some spinach for a complete meal but, rather than steaming the spinach separately, I stirred it around the hot pasta until it wilted, to save me some time (and some dish washing).
This meal was easy, quick, and delicious. Not to mention a great way to use up sour cream if you’re like me and tend to over-buy. 🙂 The sauce was perfect over the egg noodles, or just for sopping up in general, and it was such a comforting meal.
Pork Chops with Mushrooms, Dill, and Sour Cream Sauce
Serves 2
1/2 Tbsp. olive oil
2 pork chops
1/2 Tbsp. butter
1/2 medium onion, sliced
4 oz. cremini mushrooms, sliced
1/2 Tbsp. tomato paste
1/2 Tbsp. flour
1/2 Tbsp. smoked paprika
3/4 tsp. dried dill
1 cup beef broth or stock
1/4 cup sour cream (I used lowfat)
salt and pepper
Heat the olive oil in a large, heavy bottomed skillet over medium heat. Season the pork chops with salt and pepper and then add to the skillet. Cook all the way through (anywhere from 2-5 minutes per side depending on your chop; mine was bone in and medium thickness and took about 4 minutes per side). Set aside.
Add the butter to the skillet, reduce the heat slightly, and saute the onions until they are tender, about 5 minutes. Add the mushrooms and cook those about another 5 minutes. Stir in the tomato paste, flour, paprika, and dill and cook until the flour has lost its rawness, a minute or so. Add the beef broth, deglazing the pan and picking up any browned bits. Simmer until the sauce has thickened. Remove from the heat and stir in the sour cream. Season to taste with salt and pepper.
Adapted from Closet Cooking
I, too, have a giant electronic pile of recipes that I want to get through– so many recipes, too little time! This pork dish looks perfect for a chilly night– will add this one to the pile!
Mmmmms looks delicious and hardy – perfect for the winter. Sauce is intriguing.
Mmmm…this is pure comfort food! I think this better than a stroganoff.
Elly, the colors on that plate is simply awesome. I am writing a recipe book with my own watercolor sketches and that pictures has to be drawn……..the taste must have been sublime!!!!
Everytime I heat the word pork chop I go all Brady Bunch and think applesauce. So glad you did not go this route Elly.
Oh this looks really good! I’m not much of a mushroom fan but i know that they give good flavor. I think I will put them in and pick around them when I eat. Ha ha.
This looks really amazing! Do you think bone-in vs. boneless chops matters?
Jen, you can definitely use either! I used bone-in just because that’s what I had on hand.
That looks absolutely delicious! I do the same thing with spinach – by just tossing it with the hot food it retains some texture and avoid an extra pot to wash.
This looks YUMmy – and beautiful photo!
You’ve got all my fave flavours…mushrooms, dill, sour cream..on noodles. Carb me baby!
Mmm…Looks extremely tasty. Im practically drooling.
I made this Saturday night and thought it was just so-so. The sauce was great but did not impart much flavor to the pork.
I had half of my pork chop left over, so I cut it into pieces and put it into a container with the sauce, noodles and spinach.
I had it for lunch today and it was very good. I think that if I were to make the recipe again, I would slice the pork chops (maybe 6 slices)after setting them aside and then put them back into the pan with the sauce for a few minutes, so they could absorb the flavor of the sauce.
JoAnn, I think cutting up the pork chops and letting them simmer a little longer in the sauce is a great idea (or just browning them but not cooking them through, and then adding back in later so they don’t overcook and become dry).
“adding back in later so they don’t overcook and become dry”
you mean the way our mothers used to cook them? LOL
Your pork chops look great! What amazing colours. I have far too many bookmarked recipes as well. 🙂
I must have missed this recipe on Kevin’s site! I thawed pork chops for dinner and was kind of at a loss on what to make – thanks!
I may leave out the dill though since my husband isn’t a fan.