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
Adapted from Closet Cooking
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.