First made 9/19/2016. Fantastic!!!
- 4 bone-in pork chops liberally seasoned with a typical Cajun Seasoning
- 2 Tablespoons oil – I added bacon drippings and red pepper flakes
- 2 cups sliced onions
- 1 cup beef broth
- 1/8 teaspoon pepper
- 1/3 cup sour cream
- 2 Tablespoons flour
- 2 Tablespoons – 1/4 cup milk, for thinning gravy
- 2 dashes Worcestershire sauce
- Place oil in a large saute pan. Place the pork chops in the pan and cook under low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
- Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan, adding any juices left on the plate. 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 saute pan to a plate.
- Using the flour and sour creme make a gravy including the Worcestershire sauce. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately over rice.
* Mary was skeptical of adding the cold sour cream/flour mixture as she thought the flour would clot. She was right but kept whisking it until she got rid of most of the flour clots. Next time she will make the gravy the way she always does.
The original recipe, from which the above was developed, came from bunny’s warm oven http://bunnyswarmoven.net/