Pork Chops With Sour Cream Sauce

These Pork Chops with Sour Cream Sauce are a cozy one-skillet dinner with golden pork chops simmered in a rich, tangy sour cream sauce with garlic, green onion, and paprika. Ready in about 30 minutes, they’re juicy, savory, and full of comforting flavor.

For more simple and satisfying meals like this, browse my Pork Recipes where you’ll find plenty of easy weeknight ideas.

If you enjoy creamy pork dinners like this, you might also like my Creamy Pork Chops, the crispy Pork Schnitzel with Creamy Mushroom Gravy, or this hearty Pork Stew with Vegetables. They’re all simple, comforting meals that work beautifully for weeknight cooking.

What makes this recipe especially good is the way the sour cream sauce comes together in the same skillet. The browned bits from the pork add depth, while soy sauce, garlic, green onion, and paprika give the sauce a savory, slightly tangy flavor that stays smooth and balanced.

Why This Recipe Works

This recipe works because the pork chops are seared first, creating a golden crust and leaving flavorful browned bits in the skillet. Green onion and garlic are then cooked in the same pan, so all that savory flavor becomes part of the sauce instead of being left behind.

Sour cream gives the sauce its rich, gently tangy finish, while soy sauce and paprika add depth without overpowering the pork. Keeping the heat low once the sour cream is added helps the sauce stay smooth as the chops finish cooking gently in the skillet.

Looking for another creamy pork dinner? You’ll love this pork tenderloin in creamy mushroom cognac sauce. It’s especially good served over mashed potatoes or rice.

What Kind of Pork Chops Work Best?

Both bone-in and boneless pork chops work well in this recipe. Bone-in chops are especially good for a juicy result during the gentle simmer, while boneless chops cook a little faster and should be checked earlier so they do not dry out.

• Bone-in pork chops. They stay tender during simmering and add a little more flavor to the sauce.
• Boneless pork chops. They are convenient for a quick dinner, but reduce the cooking time slightly and begin checking them sooner.

For a classic cream-based version, try my Creamy Pork Chops.

A Quick Look at the Ingredients

This recipe uses a short list of simple ingredients, but each one adds an important layer of flavor. The pork chops create the savory base, while sour cream, garlic, green onion, soy sauce, and paprika come together into a rich, gently tangy skillet sauce.

• Pork chops. Bone-in or boneless chops both work, although the cooking time will depend on their thickness.
• Sour cream. Creates the creamy texture and gives the sauce its signature gentle tang.
• Butter. Used for searing the pork and building a rich base for the sauce.
• Green onion. Adds mild onion flavor and a fresh finish without overpowering the pork.
• Garlic. Brings warmth and savory aroma to the sour cream sauce.
• Soy sauce. Adds saltiness and deeper savory flavor without making the sauce taste strongly of soy.
• Paprika. Gives the sauce warmth, color, and a subtle earthy note.
• Salt and black pepper. Season the pork and balance the finished sauce.

This is a quick overview. Full ingredients and detailed instructions can be found in the recipe card below.

How to Make Pork Chops with Sour Cream Sauce

This one-skillet recipe builds flavor in a few simple stages. The pork chops are seared until golden, then the garlic sour cream sauce is prepared in the same pan before the chops finish cooking gently in the sauce.

Season the pork chops: Pat the pork chops dry, then season both sides generously with salt and black pepper. Let them sit at room temperature for about 10 minutes while you heat the pan.

Sear the pork chops: Heat a large skillet over medium-high heat and melt 2 tablespoons of butter (with a drizzle of olive oil if your pan runs hot). Once hot, add the pork chops and sear for about 4 minutes per side, until nicely golden.
Transfer the pork chops to a plate and set aside.

Sauté the aromatics: In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped green onion and minced garlic. Cook for about 2 minutes, stirring gently, until fragrant but not browned.

Build the sauce: Turn off the heat and let the skillet cool for about 30 seconds. Stir in the soy sauce, sour cream, black pepper, and paprika, mixing gently until the sauce is smooth. Return the skillet to low heat and scrape up the flavorful browned bits from the bottom of the pan. Do not let the sauce boil.

Simmer the pork chops: Return the pork chops to the skillet and nestle them into the sauce. Cover and cook over low heat for about 15 minutes, or slightly less depending on the thickness of the chops, until the pork is tender and reaches an internal temperature of 145°F (63°C). Keep the sauce at a very gentle simmer and do not let it boil.

Finish and serve: Remove from heat and sprinkle with extra chopped green onion just before serving. Serve warm with your favorite sides and plenty of sauce.

Pro Tips

• Pat the pork chops dry. Removing surface moisture helps them develop a deeper golden crust instead of steaming in the skillet.
• Do not move the chops too early. Let them sear undisturbed for a few minutes on each side so they brown properly and leave flavorful bits in the pan.
• Let the skillet cool briefly. Turn off the heat for about 30 seconds before adding the sour cream. This lowers the chance of the sauce curdling from sudden high heat.
• Keep the sauce below a boil. Return the skillet to low heat and let the chops cook at a very gentle simmer. Boiling can cause sour cream to separate.
• Use room-temperature sour cream. Letting it sit out briefly before cooking helps it blend into the warm skillet more smoothly.
• Check the pork by temperature. Cook until the thickest part reaches 145°F (63°C), then remove the chops from the heat so they stay juicy.
• Adjust the sauce at the end. Add a small splash of water or broth if it becomes too thick, then stir gently until smooth.
• Let the pork rest before serving. A few minutes of resting helps the juices settle back into the meat while the sauce thickens slightly.

When you need a quick dinner without sacrificing flavor, my 30-Minute Dinner Recipes are full of easy meals you’ll want to make again.

Variations and Substitutions

• Use boneless pork chops. They work well and cook a little faster. Begin checking the internal temperature earlier so the meat stays juicy.
• Swap the sour cream. Full-fat Greek yogurt gives the sauce a lighter tang, while crème fraîche makes it richer. Keep the heat low with either option and do not let the sauce boil.
• Add mushrooms. Sauté sliced mushrooms after removing the pork chops, then add the green onion and garlic once the mushrooms are lightly golden.
• Use regular onion. Finely diced yellow onion can replace the green onion. Cook it a little longer so it becomes soft before adding the garlic.
• Add gentle heat. Stir in a small pinch of red pepper flakes with the paprika for a warmer finish.
• Make the sauce thinner. Add a small splash of chicken broth or water after stirring in the sour cream until the sauce reaches the consistency you prefer.
• Add more garlic. One or two extra cloves can be added for a stronger garlic flavor without changing the creamy texture.

What to Serve

These pork chops pair especially well with creamy mashed potatoes, which soak up the tangy skillet sauce. You can also serve them over stovetop rice or buttered egg noodles, with a simple green vegetable on the side for a balanced dinner.

Storage and Reheating

Store leftover pork chops and sour cream sauce in an airtight container in the refrigerator for up to 3 days. Keep the chops covered with sauce so they stay moist.

Reheat gently in a covered skillet over low heat, adding a small splash of water or chicken broth if the sauce has thickened. Stir the sauce carefully and do not let it boil, since high heat can cause the sour cream to separate.

You can also reheat individual portions in the microwave at reduced power in short intervals, turning the pork chop and stirring the sauce between each interval.

Frequently Asked Questions

Can I use boneless pork chops?

Yes. Boneless pork chops work well, but they usually cook faster than bone-in chops. Begin checking the internal temperature earlier and remove them from the heat once they reach 145°F (63°C).

How do I keep the sour cream sauce from curdling?

Turn off the heat briefly before adding the sour cream, then return the skillet to low heat. Keep the sauce at a very gentle simmer and never let it boil.

Can I make this recipe ahead of time?

Yes, although the pork chops are juiciest when freshly cooked. Store them covered with the sauce, then reheat slowly over low heat with a small splash of water or broth.

Can I use low-fat sour cream?

Full-fat sour cream gives the smoothest and most stable sauce. Low-fat sour cream can work, but it is more likely to separate, so keep the heat especially gentle.

Why is my sour cream sauce too thick?

The sauce naturally thickens as it cools. Stir in a small splash of water or chicken broth over low heat until it reaches the consistency you prefer.

If one-pan meals are your thing, you can find more cozy favorites in my collection of one-pan dinner recipes.

These Pork Chops with Sour Cream Sauce are the kind of easy skillet dinner that feels especially comforting. The golden pork chops stay juicy, while the creamy garlic sauce adds just enough richness and tang to make every bite feel cozy and satisfying.