Pork Chops With Sour Cream Sauce

"This recipe is actually from my partner, Dean Ramsey. This is a DELICIOUS way of serving pork chops, and the sauce should act as a gravy over white rice, wide egg noodles or mashed potatoes. If you have any questions, you can e-mail me: AlanLeonetti@q.com"
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photo by Anonymous
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Ready In:




  • Combine sage, salt and pepper and rub the chops on both sides with the mixture. Brown chops on both sides, lightly, in hot fat. Drain off excess fat. Add the onions and consomme. Cover and simmer 30 minutes, or until the meat is almost done.
  • Combine sour cream and flour and pour it over the chops. Simmer, uncovered, 8 to 10 minutes. Sprinkle with parsley and serve. Use the extra sauce over white rice, wide egg noodles, or mashed potatoes.

Questions & Replies

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  1. Kris Perry
    This is my favorite recipe for chops, mainly for the sour cream gravy which is great. Ive never made it on a stove top though, I just quickly brown chops on both sides and throw in crock pot with onions and a little bit of the broth. Then add the sour cream flour and the rest of broth with it when its almost ready. Thanks!!
  2. Autuamnsprite
    Sauce was excellent, I only used one onion, instead of two. Very good flavor. One point - watch the thickness of your chops and the temp, mine were a little thicker and I guess my stove doesn't simmer slowly, my chops were done at 12 minutes. Doesn't affect my rating though, it's a very tasty recipe. Thanks Alan.
  3. Mary_K
    This recipe is a "keeper"! I used only one onion because that's all I had at home. It still had wonderful flavor and the sauce had a great consistency. Next time I will sift my flour to avoid the few lumps I got in my sauce. I served this with mashed potatoes, corn, and roasted brussel sprouts. Thanks for sharing Alan!
  4. Stephanie D.
    I have been making this recipes for years. It’s a favorite in our house!!!
  5. dharma32
    I was surprised how tasty the gravy turned out, even with just a few ingredients. The sauce was delicious over potatoes, and the chops turned out really well. I used the chops I had in the freezer, which were thinner, so I just adjusted the cooking time. I only had poultry seasoning on hand the day I tried it, instead of sage on its own, but I was really pleased with the taste. I don't like to deviate from the recipes, to give an honest review, but I was really happy with how they turned out, and I'm looking forward to trying them again. Thank you for sharing!


I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
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