Creamy Onion Pork Chops in Sour Cream Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 boneless pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp sweet paprika
• 2 tbsp all-purpose flour
• 2 tbsp neutral oil (avocado or canola)
• 2 tbsp unsalted butter
• 2 large sweet onions, thinly sliced (about 1 lb / 450 g)
• 3 cloves garlic, minced
• 1 1/4 cups low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 cup sour cream (or 4 oz cream cheese, softened)
• 1 tbsp chopped parsley (optional)

Do This

• 1. Pat chops dry; season with 1 tsp salt, 1/2 tsp pepper, paprika; dust with flour.
• 2. Sear in oil (medium-high) 3–4 minutes per side; remove.
• 3. Add butter; sauté onions with remaining salt/pepper 8–10 minutes until soft and golden.
• 4. Stir in garlic 30 seconds; add broth, Dijon, thyme; simmer 2 minutes.
• 5. Return chops; cover and simmer on low 6–10 minutes to 145°F internal.
• 6. Off heat, stir in sour cream (or melt in cream cheese) until creamy; warm gently 1 minute.
• 7. Garnish with parsley; serve with mashed potatoes, rice, or egg noodles.

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Why You’ll Love This Recipe

• Big, cozy comfort-food flavor from sweet onions simmered into a creamy pan sauce.
• One skillet, weeknight-friendly, and done in about 35 minutes.
• Pork chops stay juicy thanks to a quick sear and gentle simmer.
• Flexible: use sour cream for tang, or cream cheese for extra richness.

Grocery List

• Produce: 2 large sweet onions, 3 cloves garlic, parsley (optional)
• Dairy: unsalted butter, sour cream (or cream cheese)
• Meat: 4 boneless pork chops (about 1 inch thick)
• Pantry: all-purpose flour, neutral oil, low-sodium chicken broth, Dijon mustard, dried thyme, sweet paprika, kosher salt, black pepper

Full Ingredients

For the pork chops

• 4 boneless pork chops, about 1 inch thick (2 to 2 1/2 lb / 900 to 1130 g total)
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 tsp sweet paprika
• 2 tbsp all-purpose flour
• 2 tbsp neutral oil (avocado, canola, or grapeseed)

For the creamy onion sauce

• 2 tbsp unsalted butter
• 2 large sweet onions, thinly sliced (about 1 lb / 450 g; Vidalia or Walla Walla are great)
• 3 cloves garlic, minced
• 1 1/4 cups low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme

To make it creamy (choose one)

• Option A (tangy): 1/2 cup sour cream
• Option B (extra rich): 4 oz (113 g) cream cheese, softened and cut into small cubes

To finish and serve

• 1 tbsp chopped fresh parsley (optional)
• Mashed potatoes, buttered egg noodles, rice, or crusty bread (for serving)

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with 1 tsp of the kosher salt, 1/2 tsp of the black pepper, and the paprika.

Sprinkle the flour over both sides and rub it in lightly. You want a thin coating, not clumps—this helps create a light crust and slightly thickens the sauce later.

Step 2: Sear for flavor

Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add the oil. When the oil shimmers, add the pork chops in a single layer.

Sear for 3–4 minutes per side, until deeply browned. Transfer chops to a plate. They do not need to be cooked through yet.

Step 3: Soften and caramelize the sweet onions

Reduce heat to medium. Add the butter to the skillet. Once melted, add the sliced onions, plus the remaining 1/2 tsp salt and remaining 1/2 tsp pepper.

Cook, stirring often, for 8–10 minutes, scraping up browned bits from the pan as the onions release moisture. You’re aiming for softened onions with golden edges and a sweet smell.

Step 4: Build the savory pan sauce

Add the garlic and stir for 30 seconds until fragrant.

Pour in the chicken broth and stir well, scraping the bottom of the skillet to dissolve all the browned bits. Stir in the Dijon mustard and dried thyme.

Bring to a gentle simmer and cook for 2 minutes to slightly reduce and concentrate the flavor.

Step 5: Simmer the pork chops until juicy and cooked

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the onions and sauce.

Reduce heat to low, cover, and simmer gently for 6–10 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F (63°C) in the thickest part.

Turn chops once halfway through if needed to keep them coated in sauce.

Step 6: Make it creamy without curdling

Turn the heat off. This is key for a smooth, creamy sauce.

If using sour cream: Spoon the sour cream into the pan and stir gently until fully blended and silky. If your sour cream is very cold, you can temper it first by stirring a few spoonfuls of warm sauce into the sour cream in a small bowl, then stirring it back into the skillet.

If using cream cheese: Add the cream cheese cubes and stir until melted and smooth. If needed, turn the heat back on to low for 1 minute while stirring constantly—do not boil.

Step 7: Finish and serve

Taste the sauce and add a pinch more salt or pepper if needed. Sprinkle with parsley if using.

Serve the pork chops topped with plenty of creamy onions and sauce. This is especially good over mashed potatoes, buttered egg noodles, or with crusty bread to soak up every bit of the sauce.

Pro Tips

• Don’t skip drying the pork. Dry chops brown faster and develop better flavor.
• Use a thermometer. Pull at 145°F (63°C) for juicy chops; overcooking is the #1 reason pork turns tough.
• Keep the simmer gentle. A hard boil can toughen pork and can cause dairy to separate.
• For extra onion sweetness: Cook the onions an additional 5 minutes on medium-low before adding broth.
• Sour cream tip: Stir it in off heat (or temper it) to prevent curdling.

Variations

• Mushroom-onion version: Add 8 oz (225 g) sliced cremini mushrooms with the onions; cook until the mushrooms release liquid and start to brown.
• Herby garlic version: Replace thyme with 1 tsp Italian seasoning and add 1 tsp minced rosemary (fresh) for a more woodsy flavor.
• Smoky ranch-style: Add 1/2 tsp smoked paprika and a pinch of cayenne; finish with chopped chives instead of parsley.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat (or in the microwave at 50% power), adding 1–2 tbsp broth or water to loosen the sauce if needed. Avoid boiling when reheating to keep the sauce smooth. You can slice the onions and mince the garlic up to 24 hours ahead and keep them refrigerated, tightly covered.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 44 g protein, 34 g fat, 11 g carbohydrates, 2 g fiber, 6 g sugars, 820 mg sodium.