Saucy Maryland Pork Chops

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.

Cuisine

American

Serves

4

Dish Type

Main Dish

Time

40 minutes

 

This recipe is:

6 WW Freestyle Points 

Gluten Free        Nut free              

Ingredients

  • 1 tbsp oil
  • 4 pork chops
  • 1 ½ cup Vidalia onion, sliced into rings
  • 1 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)

 

Saucy Maryland Pork Chop ingredients Heat oil in skillet on medium high.  I’m using my cast iron skillet, but any medium or large skillet will do.  This isn’t going in the oven, so it doesn’t need to be oven safe.
 
Pork chops in cast iron skillet
When skillet is hot, add pork chops.  Brown the chops slightly by cooking for 4 to 5 minutes on each side.
 
Pork chops topped with onions and seasoning
Spread the sliced onions over chops. Sprinkle the Old Bay and parsley over the chops.  Pour the broth over everything bring the broth to a boil 
 
 Pork chops with Greek Yogurt
Reduce heat and simmer for about 30 minutes.  Add fat free Greek yogurt and stir.  Cook until heated through, about five minutes.

 

Pork Chops with Old Bay sauce 

 

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