Sour Cream Pork Chops With Vidalia Onions

This is a Paula Deen recipe that I changed a bit!!

• Ready In: 55 mins
• Serves: 4-6
• Yields: 1 cup serving

Ingredients

• 4  boneless pork chops (or chicken cutlet)
• 2  tablespoons olive oil
• 1  cup  beef stock
• 1  tablespoon fresh parsley
• 1 (8 ounce) container sour cream
• 1 (8 ounce) bag Minute Rice
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  teaspoon paprika

Directions

1. 1. Sprinkle pork chops with salt and pepper.
2. 2. Heat skillet with Olive oil in it to medium-high heat.
3. 3. Fry onions until they start to caramelize. then put aside.
4. 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side.
5. 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired.
6. 6. Pour mixture over Pork Chops and bring to a boil.
7. 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile.
8. 8. Stir in sour cream until blended and simmer another 4-5 minutes
9. 9. Serve over hot rice.