No more dry as cardboard pork chops with this sour cream pork chops recipe for juicy, tender chops. For a flavorful dinner tonight, make chops that the whole family will enjoy. It might just become your next family favorite. The sauce is smooth and creamy with caramelized onions, garlic and herbs and the secret ingredient switch? Using French-style sour cream called creme fraiche instead of sour cream. Read on to find out why.
Why use creme fraiche instead of sour cream? Because of the higher fat content. Creme fraiche has twice the fat of traditional sour cream. Unlike sour cream, it won't curdle in sauces or soups and brings richness to simple recipes. Look for it near the sour cream in the refrigerated dairy section. It makes a terrific sour cream sauce or gravy.
Jump to:
Why You'll Love Sour Cream Pork Chops
- The rich and creamy sauce.
- Great dinner recipe.
- Made with easy to find boneless pork chops.
- Make it in 30 minutes for a fast dinner.
Ingredients You'll Need
- Boneless pork chops: Many people don't like dealing with bones, so I went with a boneless cut of pork chops for this recipe. Bones generally give flavor and moisture to meat, but you'll find with the cooking method of this recipe (called braising), you get the best pork chops that are moist not dry.
- Onion: Brown, yellow, or sweet all caramelize well adding great flavor. Don't use red onion because of the color; you will have pink sauce!
- Thyme leaves: I prefer fresh but dry works too if fresh is not available. Use ⅓ of the amount of fresh is the rule.
- Fats: Use both extra virgin olive oil and unsalted butter for the best flavor. Always buy unsalted butter so you control the salt in the dish.
- Broth: Low sodium chicken broth or beef broth. Check the freezer section at the store for good options versus canned or boxed and read labels for salt and ingredients.
- Wine: Dry white wine is my go-to but a little dry sherry is nice too. Don't buy a big bottle to cook with; get the airline sized bottles. Works great!
- Dairy: Creme fraiche (French-style sour cream) gives you a smooth, rich sauce. Do not sub regular sour cream as it will curdle. Creme fraiche has double the fat content.
- Mustard: Dijon mustard give the best flavor. If you like it spicy, try a spicy mustard.
See recipe card for all ingredients and quantities, salt and black pepper.
If you enjoy pork, try this roast pork tenderloin with a creamy Dijon mustard sauce.
Chef's tip: Buying pork chops. Buy boneless pork chops that are 1-inch to 1 ½-inch thick. If they are super thick (2-inches or more) slice them in half yourself or have the butcher do it for you. You can cook the really thick chops, it will just take a little longer, and for most appetites, a 6-8 ounce chop is plenty.
Substitutions and Variations
If you'd like to change this up a bit, here are a few variations:
- Herbs - Instead of thyme, try fresh oregano, marjoram, parsley or sage. Herbs differ in the strength of taste so maybe start with a bit less and taste, then add more if desired.
- Sherry - Swap dry sherry for the dry white wine (or do half and half)
- Mushrooms - Add a few thinly sliced mushrooms to the sauce before adding the chops.
- Brining recipe - If you want to brine your pork chops for extra mpisture and flavor, use my pork brine recipe.
How to Make Sour Cream Pork Chops
Get the pork chops out of the refrigerator 45-60 minutes ahead to get the chill off for best results. Please see the recipe card for complete details.
To Thicken the Sauce
The sauce is very juicy. If you want to thicken it into more of a gravy, add 1 tablespoon of cornstarch to 2 tablespoons of water and stir until smooth in a small bowl (called a slurry). Remove the chops to a plate and keep warm. Stir the slurry into the hot sauce and cook for 1 minute to thicken and remove any raw taste from the cornstarch. It's ready to serve when it's thickened.
Tips for Pork Chop Success
- Cook time will depend on the thickness of the pork chops. Thin one cooks faster, a thicker cut pork chop will take a little longer.
- When you slice the onions, it looks like a crazy amount of onions; they cook down as they release moisture.
- Some recipes use bouillon cubes. All I can say is don't. Use real chicken broth. Those cubes (and jarred pastes) are super high in sodium and filled with unhealthy ingredients.
Other Ways to Use Creme Fraiche
- Garnish soup or chili
- Sweeten with honey and use over berries for dessert
- Stir into soups for a creamy richness (like tomato soup)
- Make a decadent hot fudge sauce
- Dollop next to dessert like an apple cake or pumpkin tart.
Serving Suggestions
Sour cream pork chops work well with a simple side vegetable like 5 minute green beans or easy broccolini. And to go with that terrific sauce, mashed potatoes are hard to beat! Also delicious are fluffy white rice, egg noodles, or brown rice pasta (like farfalle) for gluten-free work well too.
Store any leftovers in an airtight container for 3-4 days. Be sure to label and date.
How to Reheat
Leftovers reheat well. Use your oven. Place the chops in a small glass dish and add the leftover sauce. If no sauce, add a little broth, 1-2 tablespoons. Cover tightly with foil and heat for about 30 minutes.
Recipe FAQs
Pork chops are lean protein, so it's easy to over-cook them. Watch your timing as they cook pretty quickly. The sauce in this recipe keeps them moist and flavorful. Thin chops cook faster than thick ones. Test with a digital thermometer. The perfect temperature is (140°F-145°F).
A little pink is ok. Rather than guess whether they are properly cooked, use a digital thermometer and cook until they reach 145°F (the safe temperature).
No. Do not wash any kind of meat before cooking. Washing raw poultry, beef, pork, lamb or veal before cooking just spreads and bacteria to other surfaces. Cooking to the proper temperature makes them safe.
Recipes for Super Side Dishes
What to add to this delectable dinner? Try one of these side dish options.
⭐️Did You Make This?
If you make this pork chop recipe, please comment and let me know,. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.
📖 Recipe
Sour Cream Pork Chops
Equipment
- 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
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Barbara says
I have never been able to make a pork chop that taste good! Thank you Sally for this amazing recipe! My family loves this dish! Super easy to make and a quick meal and now I am confident when I make pork chops that they will be delicious.
Sally Cameron says
I'm glad this recipe worked so well for you! Thanks for letting me know. I so appreciate the comments and they help other readers too.
Andrea Horton says
Just made this and it’s so delicious
Added some mushrooms in and it’s perfect
Thankyou
Sally Cameron says
Love the mushroom idea Andrea, what isn't better with mushrooms? Thanks for commenting and happy that you liked it.
Courtney says
You didn’t say how much garlic to put in.
Sally Cameron says
Thanks for the catch Courtney! I've added. Use 2!