Pork Chops with Mushrooms, Dill, and Sour Cream Sauce
I saw this recipe for pork chops with mushrooms, dill, and sour cream sauce on Closet Cooking and knew instantly I needed to make it. The flavors reminded me of my Hungarian mushroom soup, which I LOVE, so I was excited to try this easy pork chop recipe. The pork turned out moist and tender while the sauce was tangy and so flavorful! I served the pork over egg noodles tossed with wilted baby spinach, and the combination of flavors and textures was awesome. My husband and I really, REALLY liked the meal, but both of my kids thought it was just okay.
Pork Chops with Mushrooms, Dill, and Sour Cream Sauce
Ingredients:
- 2 boneless, thick-cut pork chops
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- ½ yellow onion, diced
- 8 oz button mushrooms, sliced
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 tbsp paprika
- 1½ tbsp fresh dill, chopped
- 1 cup beef broth
- ¼ cup sour cream
- Egg noodles, cooked per instructions
- A handful of baby spinach
How to Make Pork Chops with Mushrooms, Dill, and Sour Cream Sauce:
Season both sides of the pork with sea salt, freshly cracked pepper, and garlic powder to taste.
Heat the olive oil in a large skillet over medium-high heat. Cook the pork for 4-5 minutes on each side, or until cooked through. Set the meat aside to rest under a foil tent.
Add the butter to the same skillet. Add the onions and cook, stirring often, for 4-5 minutes or until slightly tender.
Add the mushrooms and cook, stirring occasionally, for 5 minutes.
Add the tomato paste, flour, and paprika, and cook, stirring constantly, for 2 minutes.
Add the dill and beef broth, deglazing the pan, scraping up any browned bits. Simmer until thickened, then add the sour cream and season with sea salt and freshly cracked pepper to taste.
Meanwhile, cook the egg noodles in a large pot of well-salted water according to the package instructions. Drain, then toss the hot noodles with the fresh spinach. The hot noodles will wilt the spinach.
Place the full pork chop on top of the noodles with spinach, then top with the sauce.
Serve immediately. Enjoy.
Equipment
Ingredients
- 2 boneless thick-cut pork chops
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1 tbsp olive oil
- 1 tbsp butter
- ½ yellow onion diced
- 8 oz button mushrooms sliced
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 tbsp paprika
- 1½ tbsp fresh dill chopped
- 1 cup beef broth
- ¼ cup sour cream
- Egg noodles cooked per instructions
- A handful of baby spinach
Instructions
- Season both sides of the pork with sea salt, freshly cracked pepper, and garlic powder to taste.
- Heat the olive oil in a large skillet over medium-high heat. Cook the pork for 4-5 minutes on each side, or until cooked through. Set the meat aside to rest under a foil tent.
- Add the butter to the same skillet. Add the onions and cook, stirring often, for 4-5 minutes or until slightly tender.
- Add the mushrooms and cook, stirring occasionally, for 5 minutes.
- Add the tomato paste, flour, and paprika, and cook, stirring constantly, for 2 minutes.
- Add the dill and beef broth, deglazing the pan and scraping up any browned bits. Simmer until thickened, then add the sour cream and season with sea salt and freshly cracked pepper to taste.
- Meanwhile, cook the egg noodles in a large pot of well-salted water according to the package instructions. Drain, then toss the hot noodles with the fresh spinach. The hot noodles will wilt the spinach.
- Place the full pork chop on top of the noodles with spinach, then top with the sauce.
- Serve immediately. Enjoy.
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bleepity bleep kids….I hate when I love a dish and they don't.
The dish looks superb Pam!
This looks so good! With the noodles it looks like a pork version of beef stroganoff. Thanks for sharing!
This is one of my very favorite recipes. The sauce is absolutely to die for and when I found out there was a SOUP with the same ingredients, it blew my mind. I make the soup more often that the sauce, but I will have to revisit this recipe very soon.
Oh, and I feel for you Chris. I hate it when the family doesn’t like something I love. Luckily, that is not a problem with this dish. In fact, when my son sees me making this, he shouts for joy. LOL
to Chris and other moms, I put aside some pork and noodles for my picky eater. Then add some butter , maybe some cream, frozen veggie, garlic. Bamm you get what you want and they get supper to.