Pork chops were super cheap a few weeks ago, $.99/lb, so you know I bought 10-15 lbs for the month. Now it is time to start cooking them! I remembered a recipe that I made a few weeks ago that I thought would work perfectly with pork instead of chicken. The recipe was simple so it was perfect for a busy night.
This worked really well with pork. I used this recipe just substituting pork chops for chicken breasts. My family liked that it was simple and not overly cooked. Watch your pork chop temperatures so they don’t dry out!
I served this dish with rice and brown beans with a green side salad.
Sour Cream Pork Chops
An easy pork chop dish for a busy night!
- 2 lbs. pork chops, about 3/4″ to 1″ thickness
- 8 oz mozzarella
- 2 cups sour cream
- 1 1/2 cups Parmesan, divided (best with freshly grated but can use the green can cheese)
- 2 tablespoons flour
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper, freshly ground
- Parsley or green onions for garnish, if desired
- 2 cups long grain rice
- 4 cups chicken stock
- Preheat oven to 375 degrees.
- Coat rectangular baking dish with a little olive oil.
- Mix sour cream with a half cup of Parmesan, salt and pepper, oregano and basil, garlic powder and cornstarch together.Place pork chops flat in baking dish, top each mozzarella and smother the chicken with the sour cream mixture. Sprinkle remaining Parmesan cheese over the top of the chicken breasts.
- Cook for 40-50 minutes until pork has completely cooked through.
- While pork is baking make rice according to package directions substituting chicken stock for water.
- Serve chicken over rice. Top with parsley or green onions for garnish.