Pork Chops with Stroganoff Sauce
Juicy, golden-brown bone-in pork chops meet a velvety stroganoff sauce in this irresistible recipe that’s perfect for a cozy dinner. These pan-seared pork chops are seasoned with a blend of paprika, salt, and pepper, then simmered in a rich sauce made with sautéed mushrooms, onions, garlic, and a touch of dry white wine for depth of flavor. Sour cream and Dijon mustard add creaminess and tang, while fresh parsley provides a bright finishing touch. Ready in just 45 minutes, this hearty dish pairs beautifully with mashed potatoes, buttered noodles, or rice to soak up every drop of the decadent sauce. Ideal for weeknight meals or entertaining, "Pork Chops with Stroganoff Sauce" offers a comforting combination of classic flavors that's sure to impress.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 2 cups cremini mushrooms, sliced
- 0.33 cup dry white wine
- 1 cup beef stock
- 0.5 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, sear the pork chops for 3-4 minutes on each side, or until golden brown. Remove the chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and sliced mushrooms. Cook for about 5-6 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the beef stock to the skillet, stirring constantly until the sauce begins to thicken.
Lower the heat to medium-low and stir in the sour cream and Dijon mustard until fully incorporated. Simmer for an additional 2-3 minutes without boiling.
Return the pork chops to the skillet, nestling them into the sauce. Cover and let them simmer for 5-7 minutes, or until the pork chops are fully cooked (internal temperature of 145°F).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve the pork chops with the stroganoff sauce over mashed potatoes, rice, or noodles.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
