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Somehow, our toddler loves pork! It’s a pretty random thing for a kid to love, but she does. So I try to incorporate pork chops into our meal rotation pretty regularly! Anything to not have to fight her to eat…
I created these delicious pork chops while trying to make something a little different to switch it up. They have been a huge hit with both her and the hubs, and we have them quite often!
Serve them with mashed potatoes, roasted little potatoes or your favorite roasted veggie (Asparagus is great!). The sauce is so good on potatoes!
Savory Sour Cream Pork Chops
- 4 pork chops (I prefer boneless, but that doesn’t matter!)
- 1 cup chicken or beef broth (it doesn’t matter which!)
- 4 TBSP Sour Cream
- 2 tsp (plus a little extra) Thyme (dried or fresh!). You can substitute Rosemary here and still get delicious chops!
- 1/2 tsp Garlic powder
- Salt and Pepper to taste
- Olive Oil
- Preheat your oven to 475 degrees and heat a generous drizzle of olive oil in a cast iron skillet on medium-high.
- Season your pork chops on each side with salt, pepper and a dash of Thyme.
- Place your chops into the skillet and sear about 1 minute per side.
- Carefully move the skillet into your preheated oven and cook approximately 10-15 minutes, until the chops are cooked through.
- Remove skillet from the oven and move your chops to a plate to rest.
- Place the skillet onto a burner heated to medium and add your broth, scraping the pork drippings and oil from the bottom of the pan. Do not pour them out! They add the flavor!
- Add Thyme (or rosemary), garlic powder, salt and pepper to taste, and simmer until liquid reduces by half.
- Once liquid is reduced, remove the pan from heat and add your sour cream, stirring until well incorporated.
- Add chops back to the pan, turning them to coat in the sauce, and heat on low just until warmed.
- Serve and enjoy!