season each pork chop with salt and pepper. take each chop and shake it in the bag with the onions. Place the pork chops back in the skillet and arrange them between the apples, onions, and sauce. Place the skillet in the oven and cook, uncovered, for 15 minutes, or until the pork registers 155°F (68°C) on a … Pork chops with beef broth, onions, and sour cream served with white rice. This sour cream pork chop recipe has enough sauce for 2 pork chops. bake for at least 40 minutes (for thin chops) or until done (for thicker or bone-in chops). Double or triple the recipe if you are feeding a larger family. Add the onion and cook until softened, about 4 minutes. A substitute for the garlic powder would be to cut a slit in the pork after browning, and insert a garlic clove into each pork chop. Continue cooking until the onions are golden and the mushrooms are tender. I tend to make 1 1/2 cups dry rice with 3 cups water in a rice cooker while the pork chops are simmering. Add the mushrooms, if using. Add the cream, dried thyme, salt, and some pepper and stir to combine. lightly coat both sides of each pork chop with sour cream (i just spread it on with a butter knife). lay the chops out in a baking dish. Transfer the onions, mushrooms, and garlic to a bowl; set aside. Add the minced garlic and cook, stirring, for about 1 minute more. Beef broth is good in this, but if you have any leftover French onion soup, try that instead.
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