Pork Chop Stroganoff is a main dish with pork chops nestled on a bed of buttery egg noodles with mushrooms and onions drenched in a tangy stroganoff sauce.

David is a sucker for all things Stroganoff, which is why this delicious pork chop stroganoff is such a big hit at our house.

This main dish is made with pork chops nestled on top of a bed of buttery egg noodles with mushrooms and onions drenched in a tangy stroganoff sauce.

You may already have most of the wholesome ingredients in your pantry, so this recipe is easy for you to whip up in your own kitchen.

platter of pork chop stroganoff ready to eat

The recipe was published in Paula Deen magazine many years ago. It is a recipe by her brother, Bubba. I’ve made this recipe several times and even shared it here many years ago. We had these pork chops a few weeks ago, and I must admit I forgot just how good these pork chops are.

Pork Chop Stroganoff is a quick easy dinner without a lot of fuss. The ultimate comfort food that will really stick to your ribs!

raw pork chops seasoned with salt and pepper

The Pork Chops Used For This Recipe

This recipe begins with center-cut bone-in pork chops about ½ to 1 inch thick. Bone-in center-cut pork chops tend to have more fat and connective tissue around the bone, making them extra juicy and providing the dish with a ton of flavor.

Browning the Pork Chops

The pork chops sear to caramelize the natural sugars in the meat (AKA: The Maillard Reaction) and brown the proteins. A rich brown crust forms on the pork chop’s surface, intensifying the savory flavor of this pork chop dish.

This brown color makes the chops look pretty too. It may seem like searing the pork chops isn’t necessary, but do not skip this step! This is the start of the delicious flavor this dish has to offer.

Once the pork chops are in the pan, do not move them around. The meat should lock onto the pan. Do not fear this! Believe me; I used to freak out when my meat stuck to the pan. Little did I know that if you just give it a minute or two, the meat will release from the pan; it’s all part of the browning process.

It’s also important not to overcrowd the pan, or the pork chops will steam and not brown. If there isn’t enough for all four pork chops with room around each, sear two at a time.

The Pan

Use a nice heavy pan with a lid to get a nice golden sear on the chops. The pan should be able to retain a high level of heat, so choose a pan such as stainless steel, cast iron pan, or aluminum. Do not use a coated or non-stick pan because they do not allow the meat to lock to the pan. The brown bits left on the bottom of the stainless steel cast iron or aluminum will release and provide more flavor to the Stroganoff sauce that drenches the pork chops.

mushrooms, onion, parsley and garlic chopped on cutting board

The Onion and Mushrooms

The onion and mushrooms provide a savory flavor to this dish and give the Pork chops stroganoff a wonderful texture.

Use a large onion and cut the rings about ½ to 1 inch thick.
Any mushrooms will work, but I prefer portobello for an extra beefy flavor. Slice them pretty thick so they won’t melt away during the braising.

Pouring sauce into pan to make pork chop stroganoff

The Stroganoff Sauce

The wholesome ingredients of the sauce seem almost too simple to taste good. The base of the stroganoff sauce begins with beef broth, combined with a little taste of prepared yellow mustard, minced garlic, and paprika.

The onions and mushrooms braise in the pan with the pork chops, melting the amazing flavor into the sauce. The rich sauce is thickened just before serving by stirring in a healthy dose of tangy sour cream.

The rich stroganoff sauce is poured over the pork chops, mushrooms, and onions, then brightened with a last-minute sprinkle of fresh chopped parsley.

I’m practically drooling, thinking about how good pork chop stroganoff is. If I have you drooling, try this recipe, and let us know what you think in the comments below.