Saucy Maryland Pork Chops

• Facebook
• Twitter
• Instagram
• Pinterest

A few years ago my husband and I took a trip to Savannah.  You can’t go to Savannah without stopping in at Paula Dean’s restaurant, and of course I couldn’t leave without a Paula Dean cookbook.  I took home a cast iron cookbook and really enjoyed a sour cream pork chop recipe.  I tweaked it a little to lighten it up and gave it a little Maryland twist. Here are my Saucy Maryland Pork Chops.

Print

Saucy Maryland Pork Chops

A tip to a recipe I discovered in a Savannah, Georgia cookbook

Course Main Course

Cuisine American

Keyword Gluten Free, Nut Free, WW Friendly

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 536kcal

Equipment

• Cast Iron Skillet or other large skillet

Ingredients

• 1 tbsp oil
• 4 pork chops (about 1 pound)
• 1 1/2 cup beef broth
• 2 tsp Old Bay
• 1 tsp parsley
• 8 oz fat free Greek Yogurt

Instructions

• Heat oil in skillet on medium high.
• When skillet is hot, add pork chops. Cook for 4 -5 minutes each side. 
• Spread onions over chops. Add spices and broth to skillet.  Bring to a boil.
• Reduce heat and simmer for 30 minutes.
• Add yogurt and stir, cook until heated through (5 minutes)

Notes

This recipe is 6 Green and 5 Blue or Purple WW Points.  

Jump to nutritional information

So this is based off of a sour cream pork chop recipe. As any Weight Watcher knows, sour cream = points! Fortunately, we have a wonderful alternative in fat free yogurt. It’s lower in points if you’re on the green plan, and no points if you’re on blue or purple. So that was an easy swap to make and build this dish around. Then I got to playing with the seasoning, and well, I don’t want ot get ahead of myself.

So let’s get started! This recipe was from a book of cast iron skillet recipes, since my skillet was still pretty new in my kitchen. If you don’t have a cast iron skillet, just get a large skillet to use. This isn’t going in the oven, so it doesn’t need to be oven safe. Start by heating the oil in skillet on medium high. 

When skillet and oil are hot, add pork chops.  Brown the chops slightly by cooking for four to five minutes on each side.  If you’re using thinner chops, you might want to flip a little sooner and cook a little less. Don’t worry about them being cook through yet, they’ll have more time to cook as they simmer later.

While the chops brown, slice your onion and combine the spices, especially that Old Bay.

Can I say a word about Old Bay? I don’t know anywhere in the world that loves Old Bay as much as Maryland. Maybe it’s because it was born here and made by McCormick, based in the Baltimore area. When I was younger I always just associated it with crab cakes, which we also love here in Maryland. Wheat can I say, I’m a transplant, I didn’t know any better. But if you ever visit Maryland, you will see that Old Bay can go on almost anything – seafood, potatoes, vegetables, ice cream (ok, that one is a joke, I have yet to see Old Bay ice cream), so why not pork!

Once he chops have browned, spread the sliced onions over chops. Sprinkle the Old Bay and parsley over the chops.  Next, pour the broth over everything bring the broth to a boil.

Reduce heat and allow the dish to simmer for about 30 minutes.  After the pork has simmered for half and hour, the onions should be nice and tender.

Now it’s time to add the sauce that makes the Saucy Maryland Pork Chops. Add the fat free Greek yogurt to the skillet and stir to combine.  Allow the dish to continue cooking until the sauce is heated through, about five minutes.

Went done cooking, serve hot. Pour a little bit of sauce over the pork chop. Personally I like to serve this dish with a simple slide like a steamed or roasted vegetable. Something easy that can be prepped and cooked while the pork is simmering.

Like pork chops? Check out our pork chops with applesauce.

Want more recipes like this delivered to your inbox?  Check out our meal plan subscriptions.

 Return to ingredients and instructions.

 Explore more recipes in our blog.