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.
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!
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.
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.
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.
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.
Love Pork Chops? Here Are Other Pork Chop Recipes
- Delectable Pan-Seared Pork Chops with Dijon Bacon Vinaigrette
- Pork Chops With Apple-Bacon Stuffing
- Cracker Crumb Pork Chops (The Sexier Pork Chop)
- Dijon Pork Chops With Cabbage and Beets
- Cheesy Rice Stuffed Pork Chops
- Grilled Teriyaki Pork Chops with Stir-Fried Vegetables and Rice
- Cajun Grilled Pork Chops
- Crock-Pot Pork Chop Casserole
- Sexy Pork Chops
Pork Chop Stroganoff
- 4 Bone-In Center Cut Pork Chops 1-2 pounds
- 2 tablespoons extra virgin olive oil
- 1 large onion sliced and separated into rings about ½ to 1-inch thick
- 8 ounces portobello mushrooms sliced
- 2 garlic cloves minced
- 1 tablespoon fresh parsley chopped + more for garnish
- 1 cup beef broth
- 1 teaspoon yellow mustard prepared
- 1 teaspoon sweet paprika
- 1 cup sour cream
- 8 ounces egg noodles for serving
- Rinse the pork chops under cool running water and pat dry with paper towels. Sprinkle each pork chop with salt and pepper.
- Heat the olive oil in a large deep skillet (one with a lid) over medium-high heat.
- Carefully add the pork chops to the pan. Make sure you do not overcrowd the pan. If there isn't enough for all 4 pork chops, do two at a time. Sear the pork chops without moving until brown; 3 to 5 minutes per side. Flip and sear the other side for about two minutes.
- Meanwhile, in a small bowl, combine the garlic, parsley, beef broth, mustard and paprika, and season with salt and fresh cracked pepper, to taste.
- Next, scatter the onion rings and mushrooms over the pork chops in the pan, then pour the broth mixture over the pork chops.
- Bring to a boil, then reduce the heat to medium. Cover and simmer for 30 to 45 minutes, stirring occasionally.
- Meanwhile, prepare the egg noodles, per package instructions.
- After a minimum of 30 minutes, turn off the heat. Remove the pork chops, onions, and mushrooms from the pan. Place them on a serving platter on top of a bed of egg noodles, leaving the cooking broth in the pan.
- Stir in the sour cream until blended. Cook until heated through, about 4 to 5 minutes; DO NOT BOIL.
- Pour the warm sour cream mixture over the prepared pork chops, onions mushrooms and egg noodles. Garnish with fresh parsley.
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