Sour cream pork chops with vidalia onions,
green beans, artichokes, and baby reds.
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
- Sprinkle the pork chops with salt, pepper, and southwest seasoning.
- Cook the pork chops on the grill, 10 minutes per side.
- While pork chops are on the grill, toss the onions into a saute pan with the hot oil for 5 minutes.
- 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.