Baked Pork Chops in Creamy Sour Cream Paprika Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (1-inch thick; about 8–10 oz each)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 3 tbsp all-purpose flour (for dredging)
• 2 tbsp neutral oil (canola or avocado)
• 2 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tsp sweet paprika
• 1/2 tsp smoked paprika (optional, for gentle depth)
• 1 tbsp all-purpose flour (for sauce)
• 1 cup low-sodium chicken broth
• 3/4 cup sour cream
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice (optional)
• 1 tbsp chopped parsley (optional)

Do This

• 1) Heat oven to 375°F. Pat chops dry; season with salt, pepper, and garlic powder; lightly dredge in 3 tbsp flour.
• 2) Sear chops in an oven-safe skillet with oil (3 minutes per side). Transfer to a plate.
• 3) Sauté onion in butter (4–5 minutes); add garlic (30 seconds).
• 4) Stir in paprikas and 1 tbsp flour; cook 30 seconds. Whisk in broth; simmer 2–3 minutes.
• 5) Remove from heat; whisk in sour cream and Dijon until smooth.
• 6) Nestle chops into sauce; bake 10–14 minutes until 145°F internal temp.
• 7) Rest 5 minutes; finish with lemon/parsley if you like, and serve with the creamy paprika sauce.

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Why You’ll Love This Recipe

• Old-fashioned comfort-food flavor: savory pork with a mild, creamy paprika sauce.
• One-pan friendly: a quick skillet sear, then the oven does the rest.
• Stays juicy: baking the chops in sauce helps keep them tender.
• Family-style and flexible: great with noodles, mashed potatoes, or rice.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves, 1 lemon (optional), fresh parsley (optional)
• Dairy: unsalted butter, sour cream
• Meat: 4 bone-in pork chops (1-inch thick)
• Pantry: all-purpose flour, sweet paprika, smoked paprika (optional), Dijon mustard, low-sodium chicken broth, neutral oil, kosher salt, black pepper, garlic powder

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1-inch thick (about 8–10 oz each)
• 1 1/4 teaspoons kosher salt (divide as needed)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 tablespoons all-purpose flour (for dredging)
• 2 tablespoons neutral oil (canola, vegetable, or avocado)

Creamy Sour Cream Paprika Sauce

• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons sweet paprika
• 1/2 teaspoon smoked paprika (optional; keeps it mild but adds depth)
• 1 tablespoon all-purpose flour (to thicken)
• 1 cup low-sodium chicken broth
• 3/4 cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice (optional, for balance)
• 1 tablespoon chopped fresh parsley (optional, to finish)

Suggested Sides (Optional)

• Egg noodles, mashed potatoes, or rice (to soak up the sauce)
• Steamed green beans or roasted carrots
• Butter-fried cabbage or a simple cucumber salad

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pork

Preheat your oven to 375°F with a rack in the middle position.

Pat the pork chops dry with paper towels (this helps them brown). Season both sides with 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.

Place 3 tablespoons flour on a plate and lightly dredge each chop, shaking off excess. You want a thin coating, not a thick crust.

Step 2: Sear the pork chops for flavor

Heat a large oven-safe skillet (12-inch cast iron or stainless steel works well) over medium-high heat. Add 2 tablespoons neutral oil.

When the oil shimmers, add the chops and sear for 3 minutes per side, until nicely browned. Transfer the chops to a plate. They will finish cooking in the oven, so don’t worry if they’re not done yet.

Step 3: Sauté the onion until soft and sweet

Reduce heat to medium. Add 2 tablespoons butter to the same skillet.

Add the sliced onion and cook, stirring often, for 4–5 minutes, scraping up browned bits from the bottom of the pan as the onions release moisture. Those browned bits are pure skillet-meal flavor.

Step 4: Bloom the paprika and build a quick pan sauce

Add the minced garlic and cook for 30 seconds, just until fragrant.

Stir in 2 teaspoons sweet paprika and 1/2 teaspoon smoked paprika (if using) and cook for 15 seconds. This quick “bloom” wakes up the paprika’s color and aroma without making it bitter.

Sprinkle in 1 tablespoon flour and stir constantly for 30 seconds to cook out the raw flour taste.

Slowly whisk in 1 cup chicken broth until smooth, then simmer for 2–3 minutes until slightly thickened.

Step 5: Make it creamy (without curdling)

Turn off the heat (or move the skillet off the burner for a moment). Whisk in the 3/4 cup sour cream and 1 teaspoon Dijon mustard until the sauce looks creamy and uniform.

If you’d like a little brightness, whisk in 1 teaspoon lemon juice. Taste the sauce and adjust salt and pepper if needed.

Step 6: Bake the pork chops in the sauce

Nestle the seared chops back into the skillet, along with any juices that collected on the plate. Spoon a little sauce over the top of each chop.

Transfer the skillet to the oven and bake at 375°F for 10–14 minutes, or until the thickest part of a chop reaches an internal temperature of 145°F (use an instant-read thermometer).

Timing note: Thicker chops may take closer to 14 minutes; slightly thinner chops may finish around 10–12 minutes.

Step 7: Rest, finish, and serve

Remove the skillet from the oven and let the pork rest in the sauce for 5 minutes. Resting helps the juices settle so the meat stays tender.

Sprinkle with 1 tablespoon chopped parsley if you like. Serve each chop with plenty of the creamy sour cream paprika sauce.

Pro Tips

• Use 1-inch thick chops for the best texture. Very thin chops tend to overcook before the sauce has time to bake and mingle.
• Don’t boil after adding sour cream. Keep the heat gentle (or off) when stirring it in to prevent curdling.
• A thermometer is the secret weapon. Pull at 145°F for juicy pork; carryover heat finishes the job as it rests.
• Scrape the pan while you sauté the onions. Those browned bits from searing are what make the sauce taste “old-fashioned skillet” good.
• Want a slightly thicker sauce? Simmer the broth-flour mixture an extra 1–2 minutes before adding sour cream.

Variations

• Mushroom-onion version: Add 8 oz sliced cremini mushrooms with the onions; sauté until their liquid evaporates (about 6–8 minutes total) before adding garlic and paprika.
• Extra-gentle “Swedish-style” vibe: Replace the Dijon with 1 teaspoon Worcestershire sauce and add 1/4 teaspoon ground nutmeg (optional) for a cozy, creamy profile.
• Boneless chops: Use 4 boneless pork chops (about 6–8 oz each) and start checking for doneness at 8–10 minutes in the oven.

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then store pork and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of chicken broth to loosen the sauce if needed, until the pork reaches 165°F. Avoid boiling the sauce during reheating to keep it smooth.

Make-ahead option: Slice the onion and mince the garlic up to 24 hours in advance; store refrigerated in separate containers. You can also mix the seasoning (salt, pepper, garlic powder) ahead of time.

Nutrition (per serving)

Approximate (based on 4 servings): 520 calories, 36 g protein, 37 g fat, 10 g carbohydrates, 2 g fiber, 3 g sugar, 820 mg sodium. Values vary by pork chop size and specific sour cream used.