Deliciously Tender Pork Chops in a Creamy Sauce

Total Time
1hr 22mins
Prep 10 mins
Cook 1 hr 12 mins

DH hates pork chops. But he LOVES these. They are so incredibly moist and tender, and who doesnt love a creamy sauce?? Even my picky kids love these because they're smothered in a creamy sauce! The cooking time is so long because the chops simmer for an hour. They're well worth the wait though! Serve these over a pound of egg noodles and enjoy!!!!

Ingredients Nutrition


  1. Trim the excess fat from chops. Sprinkle them with salt & pepper and pat it into the meat.
  2. Melt butter in skillet over medium-high heat.
  3. Saute the onion and garlic in butter until soft and golden.
  4. Add chops to the skillet and brown on both sides.
  5. Once browned, lower the heat and add bay leaves and bouillon.
  6. Cover and cook over low heat for an hour or more.
  7. Transfer chops to a plate, and remove bay leaves from pan.
  8. Reduce juices in pan to half by boiling over high heat.
  9. Add the sour cream and paprika to pan, and blend with juices until creamy sauce is formed.
  10. Return chops to skillet and smother in sauce. Enjoy!
Most Helpful

Wow! Fantastic pork chops!<br/><br/>I made this today because my family doesn't really like pork chops. But I bought some on sale at the store. <br/><br/>This was EASY, and delicious. I served them with mashed potatoes, broccoli, and a salad.<br/>It was a huge hit, with picky eater kids asking for seconds, and grown-ups being impressed. <br/><br/>Thanks for the recipe. It's a keeper!

digsblues August 07, 2013

I can't remember ever making a recipe like this one, & my pork chops are usually not this 'fancy' but I made them when my other half had a friend for dinner! Both loved the chops, & I must admit that I enjoyed the wonderful flavor the sauce imparted! A nice change from pairing them with applesauce, although I do love my homemade applesauce, too! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Sydney Mike March 10, 2011