Recipe by Susie in Texas
These pork chops are so tender and delicious, they just melt in your mouth. Serve with cooked rice or noodles so you can mop up every last drop of the thick, rich gravy. Note* The cook time on this recipe is for the thick boneless pork chops. If you use a regular thickness pork chop with bone-in, reduce your cook time.
Top Review by Mom2girls
I altered this to make a lighter version by adding only 1 cup light sour cream. I thought the sauce tasted great, maybe it was less thick than the orginal version? We eat late at my house so I like to have minimal prep time so I browned the pork chops and made the sauce in the morning and then poured the sauce on and baked at supper time. I also used a boneless chicken breast that I had in the fridge. It was delicious. All in all I thought this was a good tasting comfort food. Great with mashed potatos.
- 1 cup flour
- 2 teaspoons black pepper
- 1⁄2 teaspoon garlic powder
- 2 tablespoons paprika
- 3 -4 tablespoons vegetable oil
- 6 thick-cut boneless pork chops
- 1 (1 1/4 ounce) envelope onion soup mix
- 1 1⁄2 cups water
- 1 (16 ounce) carton sour cream
Directions See How It's Made
- Preheat oven to 350 degrees.
- Combine first four ingredients in a plastic bag.
- Pour oil into a skillet and heat on medium-high.
- Shake chops one or two at a time in the bag containing the flour mixture.
- Brown chops in oil approximately 5 minutes per side.
- Remove chops and place them in a 9X13 inch baking dish.
- Combine soup mix and water and stir well; set aside.
- Add 2-3 tablespoons of remaining flour mixture to pan drippings, more or less; stir and cook preparing a roux for gravy.
- Add soup mixture to pan and stir until smooth and thickened; remove from heat.
- Stir in sour cream and combine; pour all over pork chops.
- Bake covered for 1 to 1 1/2 hours until chops are tender.