Sour Cream Pork Chops with Vidalia Onions


Four 1 1/2 to 2-inch thick boneless pork chops 
Salt and freshly ground black pepper 
2 tablespoons vegetable oil 
1 1/2 cups sliced Vidalia onion, separated into rings 
1 cup beef stock 
1 tablespoon chopped fresh parsley 
1 teaspoon yellow mustard 
1 teaspoon paprika 
One 8-ounce container sour cream 
Hot cooked rice, for serving, optional 
Chopped fresh parsley, for garnish, optional


Sprinkle the pork chops with salt and pepper. 

In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side. Place the onions evenly over the pork chops. 

In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. Serve over hot cooked rice if using. Garnish with parsley if desired.

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