4 bone in pork chops (any size or style of course)
2 tbsp oil
2 cups sliced onions
1 cup beef broth
1/8 tsp pepper
1/3 cup sour cream
2 tbsp flour
2 tbsp milk
2 dashes Worcestershire sauce
1. Place oil in large sauce pan. Place the pork chops in the pan and cook on low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
2. Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan including any juices. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the sauce pan to a plate.
3. In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporated. Add the Worcestershire sauce to the gravy, stir in. If the gravy is too thick, thin it with milk. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately.
2 tbsp oil
2 cups sliced onions
1 cup beef broth
1/8 tsp pepper
1/3 cup sour cream
2 tbsp flour
2 tbsp milk
2 dashes Worcestershire sauce
1. Place oil in large sauce pan. Place the pork chops in the pan and cook on low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
2. Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan including any juices. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the sauce pan to a plate.
3. In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporated. Add the Worcestershire sauce to the gravy, stir in. If the gravy is too thick, thin it with milk. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately.
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