Print This Recipe Written by Chacha on Feb 6th, 2016 in Main Dish, Mushrooms, Onions, Pork, Pork Chops, Sour Cream | No Comments

Servings: 4 to 6


  • 6 pork chops
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced
  • 8-ounces white mushrooms, sliced
  • 4 cloves garlic, smashed, peeled and minced
  • Kosher Salt
  • Freshly ground black pepper
  • 1 cup cabernet, Shiraz, or any good-quality red wine
  • 1 cup sour cream
  • Cooked pasta, for serving


Season pork chops well on both side with salt and pepper. Set aside.

Heat butter in a skillet large enough to hold the chops over medium-high heat.

Place chops in the skillet. Sauté 5 minutes per side, or until golden brown.

Remove chops to a plate leaving drippings (fat) in the skillet and keep warm under a foil tent.

Add onions to skillet and cook until transparent, about 5 minutes. Add mushrooms and season well with salt and pepper to taste. Cook 3 minutes.

Add garlic and cook until fragrant, for about 30 seconds. Add wine. If necessary, scrape the bottom of the skillet with a wooden spoon to get all the flavorful bits off the bottom. Return chops and any juices that collected on the plate to the skillet. Cover. Reduce heat to low and cook for 12 minutes. Flip the chops (Note: Rotate the chops top to bottom if using a smaller pan). Cook covered until tender, about more 20 minutes.

Transfer chops to a serving plate and keep warm under a foil tent. Add sour cream to skillet and carefully stir until it binds with the sauce. Return chops to the skillet turn to coat with sauce and cook until heated through, about 1 minute. Serve over the pasta.

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