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Pork Chops with Mushrooms, Dill, and Sour Cream Sauce
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Pork Chops with Mushrooms, Dill, and Sour Cream Sauce

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • Large pot

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.