Sour Cream Pork Chops with Vidalia Onions

Ingredients:

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

Directions:

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.

Shared from: www.foodnetwork.com