This recipe takes you back to your childhood. Eating those stick to your ribs dinners. This came out delish! Enjoy!
- 2 thick, Circle B Ranch bone-in pork chops
- 1 Tbsp. olive oil
- ½ large onion, chopped
- 1 Tbsp. butter
- 1/8 cup paprika
- Salt to taste
- 2 cups chicken stock
- 4 oz. sour cream or plain, whole milk yogurt
- ½ Tbsp. flour
- Chopped parsley for garnish
- Heat oil in a heavy, deep Dutch oven. Pan fry the chops, about 6 minutes per side, over medium-high heat (or just until the juices run clear). Remove to a plate and cover with aluminum foil to keep them warm.
- Using the same skillet, place the butter in the oil and pan drippings and scrape the bottom of the pan with a wooden spoon to release the brown bits. Sauté the onion in this mixture until tender, golden and fragrant (about 8 minutes).
- Pour chicken stock in pot along with the paprika and salt. Bring to a gentle boil.
- Mix flour with the sour cream until smooth. Whisk into stock.
- Place chops back in skillet and simmer until the sauce is thickened and the meat is heated through.
- Serve over buttered dumpling egg noodles and garnish with chopped parsley. Serve with a simple green salad if desired. Enjoy!