Easiest Way to Prepare Appetizing Stroganoff Smothered Pork Chops

Stroganoff Smothered Pork Chops. Now Choose From Multiple Easy Pork Chop Recipes To Create That Perfect Meal. Combine flour and sour cream until smooth; add to skillet. Serve pork chops and mustard-mushroom sauce over noodles.

Combine flour and sour cream until smooth; add to skillet. Serve pork chops and mustard-mushroom sauce over noodles. Place pork chops on green beans. You can have Stroganoff Smothered Pork Chops using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stroganoff Smothered Pork Chops

1. Prepare of Pork Chops.
2. You need 4 of Pork Chops (Bone-in or Boneless).
3. You need of Salt.
4. You need of pepper.
5. It's of Paprika.
6. It's 4 tbsp of Flour.
7. It's 2 tbsp of Extra Virgin Olive Oil.
8. You need of Stroganoff Sauce.
9. It's 33/100 cup of Bourbon.
10. It's 3/4 cup of Sliced Mushrooms.
11. It's 3/4 cup of Chopped Onion.
12. It's 3/4 cup of Chopped Bell Pepper (any colors).
13. Prepare 1 1/2 cup of Pork Stock.
14. You need 1 can of Cream of Mushroom Soup.
15. You need 3/4 cup of Sour Cream.
16. Prepare of Server Over Choice Of:.
17. You need 1 of Prepared Egg Noodles.
18. It's 1 of Prepared Rice (White or Brown).

Instant Pot Pork Stroganoff with Egg Noodles recipe is a worthy rival to the traditional Beef Stroganoff. White wine, mushrooms, Worcestershire sauce and Dijon mustard do a Add the Pork Chops. Place pork chops on green beans. Season pork with ¼ tsp. salt.

Stroganoff Smothered Pork Chops instructions

1. Heat the Extra Virgin Olive Oil in a frying pan over medium / medium high heat. Salt, Pepper and Paprika both sides of the Pork Chops to taste. Dust both sides of the seasoned Pork Chops with Flour, knock off any excess. Put the Pork Chops in the frying pan and cook about 4 minutes on each side to create a nice sear. Remove the chops from the frying pan, set to the side..
2. (Note: I don't always have Pork Stock on hand, but usually have both Beef and Chicken Stock. In such cases I have mixed 3/4 cup of both together and this still comes out great.).
3. Turn the heat down to medium. Add the Bourbon to deglaze the pan. Add in the Mushrooms, Onions and Bell Peppers. Saute until the veggies are almost tender, about 6 minutes. Then add 1/2 cup of the Pork Stock and let it cook and reduce down for a few minutes..
4. (Note: From here, the rest can be done 2 ways. If you'd like, and your frying pan is large enough, you can do everything in the frying pan. I prefer to switch to a dutch oven.).
5. Pour the rest of the Pork Stock into the dutch oven and about half of the cooked veggies. Place the Pork Chops on top. Add the rest of the veggies on top. Bring the Pork Stock to a boil, turn the heat to low, then cover and simmer. The longer you let this go the more "fall-off-the-bone" the Pork chops will be. I go about 40 minutes..
6. When the Pork Chops are cooked to your liking, remove them from the dutch oven. Add in the can of Cream of Mushroom soup and mix until it's smooth. Then stir in the Sour Cream. Return the Pork Chops into the Sauce/Gravy, spoon some on top of the Pork Chops. Put the cover back on and bring the sauce to a low boil. Let it simmer 5 minutes..
7. Serve the Pork Chops and Sauce/Grave over your choice of Egg Noodles or Rice..

Top entire dish with sauce, then sprinkle mozzarella on pork. Add a bit more oil if needed, and sauté browning the pork chops, or the cubed London broil meat if making beef stroganoff. Remove the pork chops and discard the broth. This Slow Cooker Pork Chop Stroganoff is very similar to my slow cooker beef stroganoff, why fix a recipe when it's not broken, right? This recipe starts out with pork gravy packets, water, diced white onion, thyme, pepper and the pork chops, that cooks all day, then the sour cream and noodles are stirred in.