Sour Cream Pork Chops
Indulge in the tantalizing flavors of Sour Cream Pork Chops. Tender pork chops smothered in a rich and comforting sauce made from sour cream, onion, and chicken bouillon, creating a dish that will warm your soul.
Indulge in the tantalizing flavors of Sour Cream Pork Chops. Tender pork chops smothered in a rich and comforting sauce made from sour cream, onion, and chicken bouillon, creating a dish that will warm your soul.
- Carbohydrate 23.4622279024567 g
- Cholesterol 1118.314 mg
- Fat 150.171390870717 g
- Fiber 1.16531569141308 g
- Protein 334.381910300516 g
- Saturated Fat 51.4521978622052 g
- Serving Size 1 1 Serving (1766g)
- Sodium 976.989807899422 mg
- Sugar 22.2969122110436 g
- Trans Fat 21.0446060336561 g
- Calories 2876 calories
Step-by-step
- Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
- Place chops in pressure, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on high for 4-5 minutes plus natural release.
- Preheat oven to 200 degrees F (95 degrees C).
- After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn pressure cooker to High for 2-5 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
When meat budgets are tight, lean cuts demand careful moisture management to prevent dry, stringy results. Thick bone-in chops solve this problem affordably because the bone insulates the surrounding meat during the initial browning phase. This mid-century pressure cooking method draws inspiration from traditional Midwestern dairy-braising techniques, where economical cuts are transformed by rich, lactic-acid-heavy gravies.
Dredging the meat in all-purpose flour before searing creates a foundational crust that helps thicken the final liquid later. Browning the chops over medium heat renders surface fat and builds savory fond in the skillet. Transferring these seared chops to a pressure cooker with dissolved chicken bouillon and sliced onions creates a sealed environment that forces moisture into the protein fibers rapidly. Cooking on high pressure for four to five minutes softens the connective tissue effectively without overcooking the center.
Dairy curdles easily under direct, high heat. Blending two tablespoons of flour directly into the sour cream before whisking it into the hot pan juices prevents separation and ensures a glossy emulsion. Simmering this mixture on high for two to five minutes activates the starches. Hold the finished chops in a low oven set to 200 degrees Fahrenheit while the sauce thickens. Because the meat becomes exceptionally tender during pressure cooking, transfer the chops carefully to avoid structural breakage.
Pairing these rich chops with plain buttered egg noodles or boiled potatoes provides a neutral starch base designed to absorb the heavy, savory pan sauce.
