Pork Chops with Sour Cream and Mushroom Sauce

I made this mostly as written, and we loved it! I did season my pork chops with garlic salt and pepper, and I used less sour cream than it said, but other than that just simmered them in the sauce for about an hour until they were melt in your mouth tender. The sour cream gives is a nice stroganoff flavor. I served it over egg noodles, and it was soooo good! I will absolutely be making this again!

This was very good - but it's only a base, you must season the gravy to your desired preferences. I let it simmer about forty minutes, then started adding seasonings (garlic powder, a little garlic salt, a dash of chili powder, pepper, some ground thyme, a little oregano and a little rosemary). I would leave out the oregano and rosemary next time, but I think the rest of the seasonings were good additions. I added a little, taste tested, and tweaked some more until I got the flavor I wanted. I added a can of drained mushrooms at the end too. Served with steamed rice and veggies. Very yummy and filling!

I sauteed garlic, onions, mushrooms and fresh rosemary with olive oil and a little bit of white wine. Then I put in the pork with a can of mushroom soup, a can of cream of asparagus, and a pint of non-fat Greek yogurt to lighten the recipe up a bit. I cooked the pork for about five minutes on each side and then threw it in the oven for about 40 minutes. It was absolutely delicious.

My family really loved this recipe. I used Alissa's spices with the onions and garlic which I think made this recipe even better. Instead of the ale, I used white wine since that is what I had. It was great...I will definately make this again!!