Paula deen's lean: sour cream pork chops with vidalia onion gravy

Main Dish
2 servings
15 min
30 min
Very Easy


Number of serving: 2
Fat Free Olive Oil Cooking Spray

4 (1-1/2 to 2-inch-thick) boneless pork chops

1-1/2 cups sliced Vidalia onions, separated in rings

1 cup Low-Sodium Fat Free beef broth

1 tablespoon fresh chopped parsley

1 teaspoon paprika (optional)

1 teaspoon yellow mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1 (8 ounce) container FAT FREE sour cream

Hot cooked rice (suggested: UNCLE BEN'S WHOLE GRAIN RICE: Microwavable-ready in 90 seconds)

Garnish: chopped fresh parsley


  • Coat a large skillet with olive oil cooking spray and place it on the stove over medium heat.
  • Add pork chops and cook for about 4-5 minutes on each side or until cooked through. Place the onions over the chops.
  • In a small bowl, combine broth, parsley, salt, pepper, mustard and paprika. Pour broth over the pork chops and onions. Return mixture to a boil.
  • Reduce to medium, and simmer for 30 minutes, stirring occasionally. Stir in sour cream until blended and cook for 4-5 minutes. Do not boil.
  • This is simply to heat the gravy through after adding the cold sour cream.
  • Serve over cooked rice and garnish with parsley.


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