Good morning here we will give you a recipe stroganoff smothered pork chops which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from stroganoff smothered pork chops which has aroma and taste that can evoke our tastes.

So that the result of stroganoff smothered pork chops, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare stroganoff smothered pork chops delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings used in prepare

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

Stir in sour cream and broth; cook until heated through, stirring frequently. Next, remove the pork chops and prepare the gravy, and then place the pre-cooked pork chops in the gravy to heat up. Finish the pork chops and gravy with a touch of heavy cream and fresh herbs. Add pork chops, and brown on both sides.

How to make:process Stroganoff Smothered Pork Chops:

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.
8. Done and ready to serve!

These fork tender pork chops and creamy onion gravy are all served over egg noodles. It's the perfect quick and easy meal this time of year. It reminds me of my grandmother's cooking. Many of her recipes were adaptations of classic German foods like Lebkuchen (German Spice Cookies) and beef stroganoff with egg. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender.

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