Sunday, September 9, 2012

[Southwest] Sour Cream Pork Chops with Vidalia Onions

Sour cream pork chops with vidalia onions, 
green beans, artichokes, and baby reds.
I love Vidalias and so I try to utilize them in every way possible during their growing season. During this year's Vidalia season, I tried a couple of new recipes. One was for roasted vidalia onions with herbed bread crumbs and the other was for sour cream pork chops with vidalia onions. They were both DELICIOUS! And I am finally getting this posted. :o)
As usual, I didn't follow the original recipe to the letter but put my own spin on it.

  • Four 1 1/2 to 2-inch thick boneless pork chops 
  • Salt, McCormick's Southwest Perfect Pinch, and freshly ground black pepper 
  •  2 tablespoons vegetable oil 
  • 1 1/2 cups sliced Vidalia onion, separated into rings 
  • 1 cup beef stock 
  • 1 tablespoon McCormick's Southwest Perfect Pinch 
  • 1 teaspoon spicy brown mustard (you could substitute Grey Poupon Dijon as it's GF)
  • 1 teaspoon paprika 
  • One 8-ounce container light or fat free sour cream 
  • Chopped fresh parsley, for garnish, optional
  1. Sprinkle the pork chops with salt, pepper, and southwest seasoning. 
  2. Cook the pork chops on the grill, 10 minutes per side. 
  3. While pork chops are on the grill, toss the onions into a saute pan with the hot oil for 5 minutes.
  4. In a small bowl, combine the stock, southwest seasoning, mustard and paprika; season with salt and pepper. Pour the broth mixture over the onions. Bring the mixture to a boil. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. Pour over pork chops. Garnish with parsley if desired.

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