I saw this recipe on Closet Cooking and knew instantly I needed to make it. It reminded me of my Hungarian Mushroom Soup, which I LOVED, so I was excited to give this recipe a try. The pork turned out moist and tender while the sauce was tangy and so flavorful! I served the pork over whole-wheat egg noodles that had been tossed with fresh baby spinach. The combination of flavors and textures in this dish was awesome. My husband and I really, REALLY liked the meal but both of my kids thought it was just okay. Thanks for the fantastic recipe, Kevin.
Pork Chops with Mushrooms, Dill, and Sour Cream Sauce:
- 2 tsp olive oil
- 2 boneless thick cut pork chops
- 1 tbsp butter
- 1/2 sweet yellow onion, diced
- 8 oz of button mushrooms, sliced
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 tbsp paprika
- 1 1/2 tbsp fresh dill, chopped
- 1 cup of beef broth
- 1/4 cup of sour cream
- Sea salt and freshly cracked pepper, to taste
- Egg noodles, cooked per instructions
- A handful of baby spinach
How to Make Pork Chops with Mushrooms, Dill, and Sour Cream Sauce
Heat the olive oil in a skillet over medium heat. Season both sides of the pork with sea salt and freshly cracked pepper, to taste. Cook the pork for 4-5 minutes on each side or until cooked through. Set the meat aside to rest under a tin foil tent.
Add the butter to the same skillet and add the onions. Cook for 2-3 minutes or until slightly tender. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the tomato paste, flour, and paprika. Stir well and cook for 1-2 minutes. Add the dill and beef broth, deglazing the pan, making sure to scrape up any browned bits. Simmer until thickened then add the sour cream and season with sea salt and freshly cracked pepper, to taste. Cook the egg noodles per instructions while the sour cream sauce is cooking. Once the noodles are done, drain the water then toss the noodles with the fresh spinach. The hot noodles will cook the spinach just slightly.
Place the full pork chop on top of the noodles and spinach then top with the sauce. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net