Sour Cream Pork Chops

Sour crem pork chops in cast iron skillet.

4.34 from 3 votes

Rich and creamy, these tender pork chops are made with French-style creme fraiche instead of sour cream. Don't use regular sour cream as it will curdle the sauce. For best results, get chops out of the refrigerator 45-60 minutes before cooking.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 390kcal

Author: Sally Cameron

Equipment

10" cast iron skillet or similar heavy pan
Lid for the pan I like glass lids to see in

Ingredients

1 large onion brown, yellow, or sweet
2 garlic cloves
1 tablespoon fresh thyme leaves or 1 teaspoon dry
¾ teaspoon sea salt or kosher salt
¼ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
2 pounds boneless pork chops 4 chops about 1" to 1 ½" thick each
1 tablespoon unsalted butter
1 cup low sodium chicken broth
⅓ cup dry white wine or dry sherry, or dry white vermouth
¼ cup creme fraiche French-style sour cream
1 tablespoon creamy style Dijon mustard

For optional thickening

1 tablespoon cornstarch
2 tablespoons water

Instructions

Prep work

Slice the top end of the onion off and set it flat on your cutting board. Slice the onion in half through the root. Peel the onion, then lay the onion halves flat and sliced into ¼-inch thick slices (half rounds). Place in a small bowl.
Peel and chop the garlic cloves fine, and chop the fresh thyme leaves.

Brown the Pork Chops

Heat a cast iron skillet over medium heat. Season pork chops on both sides with salt and black pepper. When the pan is hot, add the olive oil to the pan, then add the pork chops. Sear until that side of the chop is a golden brown, 3-4 minutes. Remove the chops to a plate or small rimmed baking sheet and keep warm. Pour any pan juices over the chops to save.

Caramelize the Onions

Add the butter to the hot pan, then add the sliced onions. Cook the onions until golden brown, stirring occasionally with a wooden spoon or wooden spatula, about 10 minutes. Next, add the garlic and cook 1 minute, stirring. Add the wine and cook down until almost gone (called deglazing).

Make the Sauce

Whisk together the broth, creme fraiche, thyme, and Dijon until smooth, then pour over the onions in the pan. Simmer the onions and sauce over medium to medium low heat for 5 minutes, then add the pork chops back in with any juices.

Finish the Pork Chops

Place a lid on the skillet and simmer the chops on medium-low heat until they reach 140°F-145°F measured with a digital thermometer, 5-8 minutes. Timing depends on the thickness of the pork chops. When done, the sauce should be thickened and the chops tender. Measure the chops temperature early versus late and don't overcook.

Serving

Serve 1 chop per person with sauce and onions spooned over the top.
If you want a thicker sauce, remove the chops from the pan and keep warm. Add 1 tablespoons of cornstarch to 2 tablespoons of cold water and stir smooth in a small bowl, then add to the bubbling sauce in the pan. Stir and cook for 1 minutes. You should feel the sauce thicken. It's ready to serve.

Storage

Leftovers keep for 3-4 days in an airtight container. To reheat, leave the container on the counter for up to an hour, then heat in a shallow pan with the sauce covered with a lid until heated through or in a 350°F oven in a shallow casserole, covered with foil or a lid.

Notes

I developed this recipe for 1-inch to 1 ½-inch thick boneless pork chops. If yours are thicker, say 2-inches, they will take a couple of minutes longer. Take them to 145°F as measured with a digital thermometer.

Do not try to substitute regular sour cream for creme fraiche. It will curdle the sauce because it is lower in fat. Serve with green beans or broccoli and mashed potatoes or rice.

Nutrition